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Transform your weeknight meals with this easy-to-make Pasta Milano recipe featuring chicken, fresh mushrooms, sun-dried tomatoes, and creamy Parmesan sauce. This crowd-pleasing dish combines simple ingredients to deliver a hearty and flavorful dinner in no time. Perfect for family gatherings, meal prep, or an elegant yet quick dinner idea, this recipe offers flexible variations, including dairy-free and vegetarian options. Pair it with your favorite sides for a complete meal, and store leftovers easily for a delicious next-day lunch.

Ingredients

1 pound chicken, cut into bite-sized pieces
2 teaspoons olive oil
12 oz. mushrooms, sliced
1 cup onion, finely chopped
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped*
1 1/2 cups half and half
1 tablespoon butter
1/2 cup Parmesan cheese, grated
1 tablespoon fresh basil, finely chopped
1 pound Farfalle (bowtie pasta)

Instructions

Cook the Chicken: Heat olive oil in a large saucepan over medium heat. Add the chicken pieces and cook for about 15 minutes, stirring occasionally, until the chicken is fully cooked and white throughout. Remove the chicken from the pan and set aside. Keep warm if possible.
Sauté the Vegetables: In the same pan, add the onions, mushrooms, garlic, and sun-dried tomatoes. Cook for 15-20 minutes, stirring occasionally, until the onions are soft and the mushrooms are golden brown.
Combine Chicken and Sauce: Return the cooked chicken to the pan. Season with salt and pepper to taste. In a medium bowl, whisk together the half and half, butter, basil, and Parmesan cheese. Pour this mixture into the pan and stir well. Reduce the heat to low and let the sauce simmer, partially covered, until it thickens slightly.
Cook the Pasta: While the sauce is simmering, prepare the Farfalle pasta according to the package instructions. Drain well and add it to the pan with the sauce. Toss gently to coat the pasta evenly.
Serve: Transfer the Pasta Milano to serving plates or a large dish. Garnish with additional fresh basil or grated Parmesan cheese, if desired, and serve immediately.

Why You’ll Love This Recipe

Creamy and Comforting: The rich sauce made with half and half, Parmesan, and butter is perfectly balanced by the fresh basil and sun-dried tomatoes.
Simple Ingredients: Everyday ingredients come together to create a restaurant-quality dish.
Perfect for Any Occasion: Great for family dinners or entertaining guests.

Tips

Chicken Temperature: Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes for a richer flavor, or rehydrate dry ones in hot water before chopping.
Don’t Overcook Pasta: Cook the pasta al dente for the best texture.

Variations and Substitutions

Protein Options: Substitute chicken with shrimp, turkey, or even tofu for a vegetarian twist.
Dairy-Free Version: Use coconut cream and a dairy-free Parmesan alternative.
Pasta Choice: Swap Farfalle with penne, fusilli, or your favorite pasta.
Extra Vegetables: Add spinach, zucchini, or bell peppers for more color and nutrients.

FAQs

Can I make this recipe ahead of time? Yes, you can prepare the sauce and chicken in advance. Reheat gently on the stovetop and toss with freshly cooked pasta before serving.

What if my sauce is too thick? Thin the sauce with a splash of pasta water or chicken broth until you reach the desired consistency.

How do I store leftovers? Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving and Suggestions

Garnish: Sprinkle with extra Parmesan cheese and fresh basil for a finishing touch.
Side Dishes: Pair with garlic bread or a crisp garden salad.
Beverage Pairing: Serve with a glass of Chardonnay or sparkling water with lemon for a refreshing complement.