Chicken Milano

READY IN: 35mins
Recipe by Little Bee

I found this recipe and when I made it for dinner DH absolutely raved! It is definitely not a low cal dish but its worth it! We will eat salads for a week so we can indulge with this! This is a great dish to serve to company or for special occasions.

Top Review by windywood

The Sundried tomatoes really add to the flavor. I put it over angel hair pasta and skipped the grn onions. It was delightful and I made enough to have leftovers for lunch! Very flavorful.

Ingredients Nutrition


  1. In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
  2. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil.
  3. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender.
  4. Add the cream and bring to a boil; stirring.
  5. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
  6. 2Sprinkle the chicken with salt and pepper on both sides.
  7. In a large skillet over medium heat, warm oil and saute chicken. Cook for about 4-5 minutes per side or until the meat feels springy and is no longer pink inside.
  8. Transfer to a board; cover with foil and keep warm.
  9. Pour off fat from the skillet & in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices.
  10. Reduce slightly and add to the cream sauce; stir in basil and parmesan.Season with salt and pepper.(Be careful with salt though as tomatoes and parmesan are quite salty)
  11. Cook Fettucini until Al Dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
  12. Reheat the sauce gently if needed,and transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
  13. Sprinkle green onions on top as garnish and serve with additional parmesan cheese.

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