Creamy Chicken Milano Recipe: Garlic Parmesan Tuscan-Style Chicken

Creamy Chicken Milano is a comforting, restaurant-style dish with a silky sauce that practically begs for seconds. The rich cream pairs beautifully with bright, concentrated sun-dried tomatoes, creating a flavor combination that feels both indulgent and perfectly balanced. Make extra sauce if you can — it’s the kind you’ll want to enjoy later.

Sun-dried tomatoes are one of my favorite pantry ingredients. When preserved in oil they deliver concentrated acidity and a subtle sweetness that pops through the cream. In this recipe they provide contrast and depth, lifting the sauce and making the dish memorable.

I prefer sun-dried tomatoes packed in oil for both texture and flavor. If you only have dry-packed tomatoes, they will work — just simmer them a bit longer in the chicken stock until they soften before continuing with the recipe.

For the chicken, I like thin strips so each bite has substantial pieces coated in sauce. If you prefer smaller chunks, cut the chicken to your preferred size — the cooking steps remain the same.

Because the sauce is rich, a little acidity helps keep it from feeling heavy. The sun-dried tomatoes contribute some acidity, and a splash (about 2 tablespoons) of dry white wine adds brightness. If you can’t use alcohol, substitute up to 1 teaspoon of white wine vinegar or 1–2 teaspoons of lemon juice added at the end of cooking.

Ingredients

• 3 boneless, skinless chicken breasts

• 1 lb fettuccine

• 2 cups chicken stock

• 1 cup heavy cream

• 1/2 cup sun-dried tomatoes, chopped

• 1/4 cup all-purpose flour

• 2 cloves garlic, minced

• 2 tablespoons vegetable oil

• 3 tablespoons fresh basil, chopped, divided

• 2 tablespoon dry white wine

• 1 tablespoon butter

• 1 teaspoon salt

• salt and pepper

Directions

• Cut chicken breasts into thin strips or large cubes.
• Place flour in a shallow dish, season with salt and pepper, and dredge the chicken pieces in the flour.
• Bring a large pot of salted water to a boil for the fettuccine; do not cook the pasta yet.
• Heat oil in a large skillet over medium to medium-high heat and cook the chicken until no longer pink and juices run clear (or until it reaches 180° F / 82° C). Remove the chicken from the pan, cover to keep warm, and set aside. Drain excess oil from the pan.
• Reduce heat to medium or medium-low. Melt butter in the skillet, add garlic and stir about 30 seconds without browning. Add the wine and chicken stock, scraping any browned bits from the pan into the sauce. Stir in the sun-dried tomatoes and simmer 7–8 minutes until the tomatoes soften.
• Add the heavy cream, 1 teaspoon salt, and 2 tablespoons of the chopped basil. Bring the sauce to a gentle simmer and cook 4–5 minutes until it thickens slightly. Return the cooked chicken to the sauce.
• Meanwhile cook the fettuccine to al dente according to package directions. Drain the pasta, add it to the skillet, and toss thoroughly to coat. Allow the pasta to cook in the sauce, stirring occasionally, for about 1 minute so flavors meld.
• Serve the pasta topped with the remaining 1 tablespoon of fresh basil.

Notes

• Use any pasta you like — linguine or spaghetti work well, and smaller shapes such as penne, rotini, gemelli, or farfalle are also excellent choices.
• Choose a dry white wine you enjoy drinking (Pinot Grigio, Sauvignon Blanc) or use a dry Sherry. If avoiding alcohol, substitute 1 teaspoon white wine vinegar.
• Sun-dried tomatoes packed in oil are preferred for texture and flavor; if using dry-packed tomatoes, simmer them longer in the stock until tender.
• If the sauce reduces too much and won’t coat the pasta, stir in 1/2 to 1 cup of reserved pasta cooking water to loosen and extend the sauce.