Macaroni Grill’s Chicken Pasta Milano is a delightful, creamy chicken pasta dish that’s perfect for any night of the week. This Italian-American cuisine favorite combines the richness of a creamy sauce with the savory taste of grilled chicken and the tangy sweetness of sun-dried tomatoes. It’s an easy pasta meal that not only satisfies but also brings the family together at the dinner table. Let’s dive into how to make this delicious comfort food recipe that everyone will love! With its harmonious blend of flavors and textures, it’s hard to resist this dish that embodies the warmth of home-cooked meals. Whether you’re cooking for a special occasion or just a weeknight dinner, this dish is sure to impress.

Ingredients

• For the Pasta:
  • 12 ounces penne pasta, or you can use any pasta shape of your choice like fusilli or rotini for a fun twist
• For the Chicken:
  • 2 boneless, skinless chicken breasts (about 1 pound), ideally organic for better flavor and texture, ensuring they are fresh and high-quality
  • 2 tablespoons olive oil, preferably extra virgin for a richer taste and depth of flavor
  • Salt and pepper to taste, using freshly cracked black pepper for added spice and aroma
• For the Sauce:
  • 1 tablespoon butter, unsalted for better control of seasoning, allowing you to adjust flavors as needed
  • 3 cloves garlic, minced, aiming for fresh garlic to maximize flavor and aroma in the sauce
  • 1 cup heavy cream, for that luscious creamy texture, making the dish rich and indulgent
  • 1 cup grated Parmesan cheese, freshly grated for the best melting quality, enhancing the creaminess
  • 1/2 cup sun-dried tomatoes, chopped, ensure they are packed in oil for optimal flavor and moistness
  • 1 teaspoon Italian seasoning, a blend of herbs like oregano, basil, and thyme that elevates the dish
  • Fresh basil for garnish, adding a pop of color and freshness that brightens the presentation

Note: For a lighter version, you may substitute heavy cream with half-and-half or a plant-based cream alternative, such as cashew cream or coconut cream for those observing dietary restrictions. Ensure your sun-dried tomatoes are packed in oil for the best flavor, as they will contribute significantly to the sauce. You can learn more about this topic, including the origins of this delightful dish and variations from different regions! Choosing high-quality ingredients not only enhances the flavor but also elevates the overall dining experience.

Steps / Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente, about 10-12 minutes. The pasta should be firm to the bite yet tender, providing the perfect base for the sauce. Drain and set aside, reserving a cup of pasta water, which can be used to adjust the sauce’s consistency later. Remember, undercooked pasta will continue to cook slightly when mixed with the sauce.
2. Prepare the Chicken: While the pasta cooks, season the chicken breasts generously with salt and pepper, ensuring an even coating for flavor. In a large skillet, heat the olive oil over medium heat until shimmering but not smoking, indicating it’s ready for cooking. Add the chicken and cook for 6-7 minutes on each side, or until the internal temperature registers 165°F (75°C) on a meat thermometer, and the chicken is golden brown on the outside. Remove from the skillet and let it rest for a few minutes before slicing to retain its juices and flavor; this step is crucial for achieving succulent chicken.
3. Make the Sauce: In the same skillet, melt the butter over medium heat, allowing it to foam slightly but not brown, which helps to build depth in the sauce. Add the minced garlic and sauté for about 1 minute, or until fragrant, stirring constantly to avoid burning, as burnt garlic can ruin the flavor. Pour in the heavy cream, stirring gently to combine, and bring it to a simmer while scraping any flavorful bits off the bottom of the skillet, ensuring every bit of flavor is utilized.
4. Add Cheese and Tomatoes: Gradually whisk in the grated Parmesan cheese until melted and smooth, creating a velvety sauce. Stir in the chopped sun-dried tomatoes and Italian seasoning, allowing the flavors to meld beautifully. If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, until you reach your desired consistency, keeping it velvety and luxurious without being overly thick.
5. Combine Ingredients: Add the cooked penne pasta to the sauce, tossing gently to coat evenly in the creamy mixture. Slice the grilled chicken and place it on top of the pasta, ensuring each serving gets an ample amount of chicken, which not only enhances the flavor but also adds a satisfying protein element.
6. Garnish and Serve: Sprinkle fresh basil over the dish for a burst of color and flavor, enhancing both presentation and taste. Serve warm and enjoy your homemade Macaroni Grill’s Chicken Pasta Milano! Pair this dish with a side of garlic bread or a simple green salad for a complete and satisfying meal experience that will have everyone coming back for seconds.

Tips & Tricks

Here are some practical tips to enhance your experience with this recipe: Check out our related guide for more tips. These suggestions will help you elevate the dish and ensure perfect results for every cook.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, although it’s best enjoyed fresh. Reheat gently on the stovetop, adding a splash of cream or pasta water to loosen the sauce and maintain its creamy consistency—this prevents the sauce from becoming too thick or congealed.
• Make-Ahead: You can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Simply reheat before combining with pasta and chicken, ensuring it is heated through without boiling, as this can alter the texture of the cream and cheese.
• Avoid Common Mistakes: Make sure not to overcook the chicken; keeping it juicy is key for the dish’s success and overall appeal. Also, be cautious with salt, especially if using salted butter and Parmesan cheese, as this can lead to an overly salty final dish, which may overpower the other flavors.
• Pro Technique: For optimal flavor, allow the garlic to become fragrant but not browned; burnt garlic can impart a bitter taste to the sauce, so keep a close eye on it while sautéing, stirring frequently to achieve that perfect aromatic base.

Variations

If you’re looking to customize Macaroni Grill’s Chicken Pasta Milano, consider these delightful variations:

• Vegetarian Option: Substitute grilled vegetables like zucchini, bell peppers, and mushrooms for chicken, bringing in a medley of flavors and textures that will appeal to vegetarian diets.
• Gluten-Free: Use gluten-free pasta to make this dish suitable for gluten-sensitive diners, ensuring everyone can enjoy this creamy delight without worry.
• Extra Flavor: Add a splash of white wine to the sauce for depth, or incorporate fresh spinach for added nutrition and color, making the dish even more vibrant and visually appealing.

Macaroni Grill’s Chicken Pasta Milano

Recipe by Chef

★★★★★ 5 from 1 vote

A delightful, creamy chicken pasta dish that's perfect for any night of the week. This Italian-American cuisine favorite combines the richness of a creamy sauce with the savory taste of grilled chicken and the tangy sweetness of sun-dried tomatoes.

Course

Dinner

Cuisine

Italian-American

Difficulty

Easy

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🍽️

Servings

4

⏱️

Prep Time

15 min

🍳

Cook Time

30 min

🔥

Calories

—

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Ingredients

US Metric

• 12 ounces penne pasta
• 2 boneless, skinless chicken breasts (about 1 pound)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• 1 teaspoon Italian seasoning
• Fresh basil for garnish

Directions

1.

In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving a cup of pasta water.

2.

Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest before slicing.

3.

In the same skillet, melt the butter. Add minced garlic and sauté until fragrant. Pour in the heavy cream and bring to a simmer.

4.

Gradually whisk in grated Parmesan cheese until melted. Stir in sun-dried tomatoes and Italian seasoning. Adjust the sauce's consistency with reserved pasta water if necessary.

5.

Add the cooked penne pasta to the sauce and toss to coat. Slice the grilled chicken and place on top.

6.

Garnish with fresh basil and serve warm.

Nutrition Facts