Italian Chicken Milano Recipe

This delicious authentic Italian chicken Milano is great for any dinner. Serve this dish up with a glass of dry red wine and enjoy.

Italian Chicken Milano Recipe

How To Make Italian Chicken Milano

An al dente fettuccini pasta coated in a creamy sauce with pan-fried chicken slices.

Prep: 30 mins
Cook: 20 mins
Total: 50 mins


  • 1 tbsp butter
  • 3 cloves garlic, minced
  • ½ cup tomatoes, sun-dried
  • mushrooms, chopped
  • 1 cup chicken broth, divided
  • 1 cup heavy cream
  • 1 lb skinless, boneless chicken breast halves salt and pepper to taste
  • 2 tbsp vegetable oil
  • 2 tbsp fresh basil, chopped
  • 8 oz dry fettuccini pasta
  • pinch fresh sea salt
  • fresh ground pepper


  1. Begin by heating a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds.
  2. Add the tomatoes and ¾ 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. Sprinkle the chicken with salt and pepper on both sides.
  7. In a large skillet over medium heat, warm oil and sauté chicken.
  8. Press on chicken occasionally with a slotted spatula.
  9. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside.
  10. Transfer to a board; cover and keep warm.
  11. Discard the fat from the skillet. In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices.
  12. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
  13. Meanwhile, bring a large pot of lightly salted water to a boil.
  14. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tbsp. of the sauce.
  15. Cut each chicken breast into 2 to 3 diagonal slices.
  16. Reheat the sauce gently if needed.
  17. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.


  • Sugar: 1g
  • :
  • Calcium: 66mg
  • Calories: 521kcal
  • Carbohydrates: 35g
  • Cholesterol: 189mg
  • Fat: 31g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 456mg
  • Protein: 25g
  • Saturated Fat: 17g
  • Sodium: 308mg
  • Vitamin A: 1107IU
  • Vitamin C: 7mg
Nutrition Disclaimer
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