Kitchen notes · a little help before you start
Pasta Milano
Bowtie pasta with chicken and mushrooms is a good plate to settle in with. The creamy sauce catches around the pasta, and sun-dried tomatoes give you little savory bites among the mushrooms. Help yourself while it is warm and give the sauce some attention.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Pasta
A few quick notes
1. Set cooked chicken aside
Cook the chicken through first, then remove it and keep it warm if possible while the vegetables cook.
2. Let the mushrooms brown
Give the onion and mushroom mixture time until the onion is very tender and the mushrooms have browned.
3. Drain pasta well
Cook the farfalle according to its package and drain well before mixing it into the creamy chicken sauce.
Get to know the ingredients
Bite-size chicken
Cut the chicken into bite-size pieces before cooking it in the olive oil, ready to mix through the pasta later.
Chopped sun-dried tomatoes
Add the chopped sun-dried tomatoes with the onions, mushrooms and garlic after the cooked chicken leaves the pan.
Finely chopped basil
The basil is mixed in the bowl with half-and-half, butter and Parmesan before that creamy mixture goes into the pan.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Pasta Milano
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bring pasta and sauce together
Mix the well-drained bowties into the simmered chicken sauce, then serve so the sauce is spread through the pasta.
A little more help as you go
A thickening option is included
You can use a flour-or-cornstarch slurry if needed, added gradually to lightly bubbling sauce; you may not need it all.
Wine is an optional addition
You can use a quarter cup of dry white wine while the onion, garlic and mushrooms are cooking.
A few questions you might have
Do I add the cream mixture before the chicken returns?
Return the chicken and season it first, then stir in the bowl of half-and-half, butter, basil and Parmesan.
Should the simmering pan be fully covered?
The directions call for a partially covered simmer after the creamy mixture is added to the chicken and vegetables.
Does the garlic cook alone?
It goes into the pan with the onions, mushrooms and sun-dried tomatoes after the chicken has been set aside.
What liquid makes the sauce creamy?
Half-and-half is mixed with butter, basil and Parmesan, then added to the pan for the partly covered simmer.
When do I add salt and pepper?
Sprinkle them in when the chicken returns to the cooked vegetables, before adding the creamy mixture and simmering.
Any more cooking tips?
I didn't have sun dried tomatoes so I sliced up a regular tomato, removed the seeds in the middle, diced it, and baked it at 200 for about an hour. This could take all day if you have a lot of tomatoes but I only used one. To thicken the sauce, mix together 1 tablespoon of corn starch or flour with one tablespoon of cold water. Shake it until well. Bring the sauce to a light bubble and gradually pour it in, stirring as you do so- you might not need the whole thing. Reduce the heat afterwards. You can also add about 1/4 cup dry white wine while the onions/garlic/mushrooms are cooking.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thecozycook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
