Prepare to be swept off your feet by the sheer deliciousness of Creamy Chicken Milano. This isn’t just another chicken pasta; it’s a culinary experience that transports you straight to a quaint Italian trattoria with every forkful. Imagine succulent pieces of chicken enveloped in a luxurious, velvety sauce, punctuated by the vibrant burst of sun-dried tomatoes. It’s the kind of dish that makes you want to savor every bite, leaving you utterly satisfied and perhaps even tempted to lick your plate clean!

This recipe transforms simple ingredients into a gourmet meal, proving that extraordinary flavors are achievable in your home kitchen. Don’t be surprised if your family bestows upon you the title of “Chef” after just one taste of this magical sauce. You might even find yourself doubling the sauce recipe, just so you have extra to enjoy later – perhaps with some crusty bread for dipping, or simply on its own!

The Magic of Sun-Dried Tomatoes in Creamy Chicken Milano

Sun-dried tomatoes are, without a doubt, one of my absolute favorite ingredients, especially when crafting dishes with an Italian flair. Their concentrated flavor offers a unique blend of sweet and tangy acidity that is simply irresistible. These little gems are like tiny flavor bombs, elevating almost any dish they grace. In Creamy Chicken Milano, however, they don’t just add flavor; they define it. They pair spectacularly with the rich, creamy sauce and tender chicken, creating a symphony of tastes that makes this dish truly memorable and utterly addictive.

For this particular dish, I highly recommend using sun-dried tomatoes preserved in oil. Not only does the oil itself infuse the dish with a subtle, savory undertone, but the texture of oil-packed tomatoes is simply superior. They are typically softer and more pliable, blending seamlessly into the creamy sauce. While dry-packed sun-dried tomatoes can certainly be used, be sure to simmer them for a longer duration in the chicken stock. This extra simmering time will rehydrate them thoroughly, ensuring they become beautifully soft and tender before you proceed with the rest of the recipe steps.

Preparing Your Chicken for Creamy Milano Perfection

The chicken is the star alongside the incredible sauce. For this Creamy Chicken Milano recipe, I find that cutting boneless, skinless chicken breasts into thin strips yields the best results. These longer, more substantial pieces of chicken provide a delightful chew and ensure that each bite is generously coated in the rich, creamy sauce. However, cooking is all about personal preference! If you prefer smaller, more bite-sized pieces, feel free to cut your chicken into cubes or any other shape you like best. Just ensure the pieces are relatively uniform in size for even cooking.

Before cooking, the chicken is dredged in seasoned flour. This step is crucial for two reasons: firstly, it helps create a beautiful golden-brown crust on the chicken, locking in moisture and adding another layer of flavor. Secondly, the residual flour left in the pan after cooking the chicken becomes the base for our roux, which is essential for thickening our luscious sauce. Don’t skip this simple but impactful step!

Crafting the Velvety Creamy Sauce: Balance is Key

When you’re working with a sauce as inherently rich and creamy as this one, incorporating a touch of acidity is paramount. It’s the secret weapon that cuts through the richness, preventing the dish from becoming overly heavy or cloying. The sun-dried tomatoes contribute a good deal of their natural acidity, but for an even more balanced and nuanced flavor profile, I love to add a splash (about 2 tablespoons) of dry white wine. The wine not only adds a bright counterpoint but also helps to deglaze the pan, incorporating all those delicious browned bits from the chicken into the sauce.

If you prefer to avoid alcohol in your cooking, don’t worry, there are excellent substitutes. A small amount of white wine vinegar (I recommend no more than a teaspoon to start, as its acidity is more pronounced) can provide a similar tang. For an emergency substitution, lemon juice can also work, but I would advise adding it at the very end, once the sauce has finished cooking, starting with 1-2 teaspoons. This prevents any potential curdling that can sometimes occur when lemon juice interacts with hot cream. Whichever acidic element you choose, it’s about achieving that perfect harmony of flavors.

Ingredients for Creamy Chicken Milano

• 3 boneless, skinless chicken breasts

• 1 lb fettuccini

• 2 cups chicken stock

• 1 cup heavy cream

• 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)

• 1/4 cup all-purpose flour

• 2 cloves garlic, minced

• 2 tablespoons vegetable oil

• 3 tablespoons fresh basil, chopped, divided

• 2 tablespoons dry white wine (like Pinot Grigio or Sauvignon Blanc)

• 1 tablespoon butter

• 1 teaspoon salt

• salt and freshly ground black pepper, to taste

Step-by-Step Directions for Creamy Chicken Milano

• Prepare the Chicken: Cut boneless, skinless chicken breasts into thin strips or large, bite-sized cubes according to your preference.
• Season and Dredge: Place the all-purpose flour in a shallow dish. Season the flour generously with salt and freshly ground black pepper, mixing thoroughly. Dredge each piece of chicken in the seasoned flour, ensuring it’s evenly coated. Shake off any excess.
• Prepare Pasta Water: Bring a large pot of heavily salted water to a rolling boil for your fettuccine. *Do not cook the fettuccine yet*; you’ll want it fresh for the sauce.
• Cook the Chicken: Heat the vegetable oil in a large skillet over medium to medium-high heat. Once hot, add the floured chicken pieces and cook until golden brown on all sides and cooked through. Chicken is done when it’s no longer pink in the middle, and its juices run clear, or it reaches an internal temperature of 165°F (74°C). (Note: Original suggested 180°F, but 165°F is a safer and juicier target for chicken breasts.) Once cooked, remove the chicken from the pan, cover it loosely with foil to keep warm, and set aside. Carefully drain any excess oil from the skillet, leaving just a thin layer and any browned bits behind.
• Build the Sauce Base: Reduce the heat to medium-low or medium. Add the butter to the same skillet and let it melt. Add the minced garlic and stir briefly for about 30 seconds, just until fragrant. Be careful not to let the garlic brown, as it can turn bitter. Pour in the dry white wine and chicken stock. Use a wooden spoon to scrape up all the flavorful caramelized bits from the bottom of the skillet, incorporating them into the liquid. Stir well. Add the chopped sun-dried tomatoes and simmer for 7-8 minutes, or until the tomatoes have softened beautifully.
• Create the Creamy Sauce: Stir in the heavy cream along with 1 teaspoon of salt and 2 tablespoons of fresh basil. Bring the mixture to a soft, gentle simmer, adjusting the heat as needed to prevent boiling vigorously. Continue to simmer for 4-5 minutes, stirring occasionally, until the sauce has slightly thickened to your desired consistency. Once thickened, return the cooked chicken pieces to the sauce, ensuring they are well coated.
• Cook the Pasta: While the sauce simmers, cook the fettuccine in the boiling salted water according to package directions until it is al dente (firm to the bite). Drain the pasta thoroughly and immediately add it to the skillet with the creamy chicken and sauce. Toss the pasta thoroughly in the sauce, allowing it to cook in the sauce, stirring occasionally, for about 1 minute to absorb the flavors.
• Serve and Garnish: Serve the Creamy Chicken Milano hot, garnished with a generous sprinkling of the remaining 1 tablespoon of fresh basil. For an extra touch of indulgence, a dusting of freshly grated Parmesan cheese is highly recommended.

Helpful Notes & Tips for Creamy Chicken Milano

• Pasta Choice: While fettuccine is classic, this dish is wonderfully versatile with other pasta shapes. Linguine or spaghetti offer a similar long-strand experience, while shapes like penne, rotini, gemelli, or farfalle (butterfly pasta) would also be delicious, especially for those who prefer a shorter noodle.
• Wine Selection: Any dry white wine you enjoy drinking, such as Pinot Grigio, Sauvignon Blanc, or even a dry Sherry, will work beautifully in this recipe.
• Non-Alcoholic Substitute: If you prefer not to use alcohol, substitute the dry white wine with 1 teaspoon of white wine vinegar. Alternatively, a squeeze of fresh lemon juice (1-2 teaspoons) added at the very end of cooking the sauce can provide a similar brightness.
• Sun-Dried Tomatoes: Sun-dried tomatoes packed in oil are highly recommended for their superior flavor and texture in this dish. If using dry-packed sun-dried tomatoes, simply extend their simmering time in the chicken stock (Step 5) as needed until they are tender and rehydrated.
• Adjusting Sauce Consistency: If your sauce reduces too much and becomes too thick, or if there isn’t enough to generously coat the pasta, don’t fret! Simply add 1/2 to 1 cup of reserved pasta water, a little at a time, until the sauce reaches your desired consistency. The starches in the pasta water will help it blend seamlessly.
• Add Vegetables: For added nutrition and flavor, consider stirring in a handful of fresh spinach during the last minute of sauce simmering, or sautéed mushrooms with the garlic.