When it’s cold outside, you need a meal that feels like a hug. This Creamy Pasta Milano is exactly that. It is warm, rich, and so satisfying. You can have it on the table in just 35 minutes.
This dish is the ultimate winter comfort food for your family. It brings restaurant-quality flavors right to your kitchen. You will love how the garlic and cream come together. It is simple enough for any night of the week.
Why You’ll Love This Recipe
This recipe is a total winner for busy evenings. You get incredible flavor with very little effort. The combination of savory chicken and sweet sun-dried tomatoes is perfect. It is budget-friendly and uses simple pantry staples.
Your kids will love the fun bowtie shapes. It is a crowd-pleaser every single time I make it. It feels fancy but stays very approachable for beginners. You won’t believe how easy the sauce is to master.
Simple Method
Making this dish is very straightforward and quick. You will cook the pasta and sauté the chicken first. Then, you’ll build a simple cream sauce in the same pan. Everything comes together in one large skillet for easy cleanup.
The sauce thickens up beautifully with just a little simmering. You don’t need fancy skills to make this work. Even if you are a beginner, you can do this. Confidence in the kitchen starts with recipes like this one.
Ingredients You’ll Need
These ingredients are easy to find at any local grocery store. Fresh basil adds a bright pop of flavor at the end.
- 1 lb bowtie pasta
- 2 boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 cup sliced white mushrooms
- 1/2 cup sun-dried tomatoes, julienned
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Step-by-Step Directions
- Boil a large pot of salted water. Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and sauté until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add the sliced mushrooms. Cook until softened, about 5 minutes.
- Stir in the minced garlic and sun-dried tomatoes. Cook for an additional 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low. Stir in the Parmesan cheese until the sauce thickens slightly.
- Season the sauce with salt and pepper.
- Return the cooked chicken and pasta to the skillet. Toss thoroughly to coat everything in the sauce.
- Garnish with fresh basil before serving.
Best Ways to Enjoy It
Serve this pasta while it is steaming hot. A side of garlic bread is perfect for soaking up the sauce. You could also add a crisp green salad on the side. This balances the richness of the cream beautifully.
Set the table and enjoy a cozy family meal. It feels like a special treat on a Tuesday night. This is a soul-warming dish that everyone will ask for again. It is perfect for a quiet night in.
Storage & Reheating
Keep leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, add a splash of milk to the pan. This helps the sauce stay creamy and smooth. Warm it gently over low heat on the stove.
Tips for Best Results
- Don’t skip the fresh basil for a bright finish.
- Slice chicken into even strips for even cooking.
- Avoid overcooking the pasta so it stays firm.
- Use fresh garlic for the best possible aroma.
- Grate your own Parmesan cheese for a smoother sauce.
- Save a little pasta water to thin the sauce if needed.
- For a winter twist, add a pinch of nutmeg.
- Wipe the mushrooms with a damp cloth instead of washing.
Ways to Switch It Up
- Swap the chicken for sautéed shrimp for variety.
- Use spinach instead of mushrooms for a green boost.
- Try gluten-free pasta to make it allergy-friendly.
- Add red pepper flakes for a little spicy kick.
Common Questions
Can I use half-and-half instead of heavy cream?
You can use half-and-half if you prefer. The sauce will be slightly thinner but still delicious. Just be careful not to let it boil too hard.
What if I don’t have bowtie pasta?
Any short pasta shape will work great here. Penne or rotini are excellent substitutes. They both hold the garlic cream sauce very well.
How do I know when the chicken is done?
The chicken should no longer be pink in the middle. It should reach an internal temperature of 165°F. Slicing it thin helps it cook very quickly.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Pasta Milano
Ingredients
- 1 lb bowtie pasta
- 2 boneless , skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 cup sliced white mushrooms
- 1/2 cup sun -dried tomatoes, julienned
- 3 cloves garlic , minced
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Boil a large pot of salted water and cook the bowtie pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and sauté until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add the sliced mushrooms and cook until softened, about 5 minutes.
- Stir in the minced garlic and sun-dried tomatoes, cooking for an additional 1-2 minutes until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in the Parmesan cheese until the sauce thickens slightly.
- Season the sauce with salt and pepper.
- Return the cooked chicken and pasta to the skillet. Toss thoroughly to coat everything in the sauce.
- Garnish with fresh basil before serving.
