One-pot chicken Milano is a restaurant copycat with chicken, pasta, mushrooms, and sun-dried tomatoes in a creamy herb sauce. Minimal dishwashing required! Scroll down for video.
People are always shocked when they find out that I do occasionally eat at chain restaurants. With all the great locally-owned restaurants around here, I try not to make it a super-regular event, but I definitely don’t turn my nose up at chain restaurants. Philip and I used to love Romano’s Macaroni Grill, which no longer has a location here in Chattanooga (but actually, we only ate at that one once – we used to go to the one at Opry Mills every time we went there).
When we went there I would always order chicken Milano – chicken, bowtie pasta, sun-dried tomatoes, and mushrooms in a creamy herb sauce. I used to make it at home using a recipe that I had found that incorporated a packaged herb blend. I haven’t made that in years, and chicken Milano is no longer on Macaroni Grill’s menu. I thought about it recently, though, and decided that I had to have it.
It seemed like a perfect dish to turn into a one-pot recipe. I mean, why on earth would you need to use more than one pot to sauté chicken and mushrooms and cook some pasta? To me, one-pot dishes means that, even if you do a little cooking in stages, everything cooks together in the same pot at some point so that all the flavors meld perfectly. There’s no need to take the chicken and mushrooms out of the pot to boil the pasta in water then fool with draining it. When you use just a little bit of liquid, the pasta soaks all of the liquid up and achieves a perfect al denté consistency, while releasing some of its starch to thicken up the liquid that remains.
This tastes just like the chicken Milano that I remember, or maybe even better. We ate leftovers for dinner a couple of nights later and it made a perfect Thermos meal for my lunch later in the week.
Yield: 4-6 servings
10 minPrep Time:
25 minCook Time:
35 minTotal Time:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces
- 8 ounces mushrooms (button or cremini), cleaned and sliced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 1/2 cups low-sodium chicken stock (I use Kitchen Basics brand)
- 1 1/2 cups half and half or milk
- 8 ounces (2 1/2 cups) farfalle (bow tie) pasta
- 1 cup oil-packed sun-dried tomatoes, thinly sliced (you can use regular, i.e. not oil-packed, but if you do, add the sun-dried tomatoes when you add the pasta)
- salt and pepper to taste
- Grated Parmesan cheese for topping
- chopped fresh Italian parsley for topping (optional)
- Set a 6- or 8-quart Dutch oven over medium-high heat. Add the butter and one tablespoon of the olive oil. Allow the butter to melt. Season the chicken with salt and pepper and add to the pan. Cook, stirring constantly, until no pink remains on the outside of the chicken. Use a slotted spoon to remove the chicken from the pan.
- Add the other tablespoon of olive oil. Add the mushrooms to the pan and cook until softened, then add the garlic and cook until fragrant, about 30 seconds.
- Add the liquid and the pasta, then add the Italian seasoning and stir to combine. Add the chicken back to the pan and stir again.
- Bring the liquid to a boil then reduce the heat to medium. Cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al denté and the liquid is thickened, about 15 minutes. The chicken should be cooked through. Stir in the sun-dried tomatoes and salt and pepper to taste.
- Serve immediately with Parmesan cheese and chopped Italian parsley for topping.
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