Total Time
Prep 15 mins
Cook 10 mins

This is my tweaked recipe of Chicken Milan. Whenever I make my Mexican Lasagna, I always save some chicken to make this the next night. Always a hit in my house.

Ingredients Nutrition


  1. Cook linguine according to pkg directions. In a large skillet, saute garlic in 1 Tbsp oil for 2-3 minutes or until golden; stir in parsley and 1/4 t pepper. Remove to a small bowl and set aside.
  2. In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, beat the eggs, add water. Dredge chicken chunks in flour mixture, then dip in egg wash.
  3. In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until juices run clear. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.
  4. Tip: to save time, I've also made this with leftover cooked chicken, just make the linquine, saute the garlic the same and cut down on the cooking time of the chicken. (since it's already cooked) Toss all together and serve. Tastes Great.


Most Helpful

Loved this dish. My husband commented on how moist and flavorful the chicken was. As with the other reviewer, I will add just a touch more garlic/oil to the pasta next time. Had to omit the parsley, as I didn't have any on hand. :)

Lori Mama June 23, 2008

This was a great dish! I don't know why someone hasn't tried it before now. I might add in a little more oil to the garlic for more drizzle over. :) Thanks, Chef~V!

SweetsLady December 01, 2007

It was a simple and quick to cook meal. I work 10 hours a day so having an easy, light, and very tasty meal in a half hour is perfect! This was a very good dish. I think I would add some apaseragus though, but that's because I love that stuff. I would definitely have this again.

Pauline C. February 22, 2015

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