Pasta Milano (Macaroni Grill Copycat)

Macaroni Grill's Pasta Milano is a crowd-favorite for a reason - but it's even better when it's made at home! Hearty rigatoni pasta is coated in a rich and creamy roasted garlic sauce and tossed with juicy chicken breast, caramelized mushrooms, and sun-dried tomatoes. It's absolutely mouthwatering!

• Made from scratch: This copycat Pasta Milano has flavors and textures reminiscent of Macaroni Grill's version, but taken up a notch thanks to the homemade garlic sauce.
• Easy: It couldn't be easier to make a restaurant dish in your own kitchen. This simple recipe is a hassle-free way to enjoy restaurant-quality pasta at home.
• Family friendly: Perfect for family dinners, this dish combines familiar ingredients like pasta, mushroom, and Parmesan cheese that kids and adults alike will love. Customize Pasta Milano to your family's preferences for a comforting and satisfying meal that's sure to become a household favorite.

• Garlic: To make the garlicky cream sauce, you're going to need 2 whole bulbs of garlic. If you don't have time to roast the garlic, which takes the longest, you can purchase a pre-made paste.
• Chicken breast: We'll also be roasting boneless skinless chicken breasts whole, which helps maintain moisture and flavor.
• Italian seasoning: A blend of basil, oregano, rosemary, thyme, and sage. Feel free to make your own or use store-bought.
• Pasta: I use rigatoni pasta like Macaroni Grill does, but back in the day Pasta Milano was made with farfalle (bowtie). Use whatever shape you like best!
• Butter and mushroom: Caramelized mushrooms are meaty, flavorful, and full of umami. I use cremini aka baby bella mushroom because they're easy to find. To wash, rinse quickly with water or wipe dirt off with a wet paper towel. Dry them very well or else they'll steam rather than brown.
• Onion: Base aromatic to build flavor in Pasta Milano.
• Half & half: The base of our cream sauce. It's made from equal parts of whole milk and light cream, providing a balanced texture that's rich but not too heavy.
• Sun dried tomatoes: Super concentrated in tomato flavor with a slightly sweet and tangy flavor. I recommend purchasing julienned (sliced) tomatoes in oil for the best flavor and texture. Got extra? Use them in Sausage and Kale Pasta.
• Parmesan cheese: Always freshly grate Parmigiano-Reggiano cheese from a block or purchase the pre-grated version from the refrigerator. The shelf-stable ones have anti-caking agents that affects the texture of the sauce.
• Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
• Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.

• Substitute chicken breast with chicken thighs or tenders if you'd prefer. Alternatively, use rotisserie or pre-cooked sliced chicken to ave time.
• Swap out the chicken for the protein of your choice. Italian sausage, shrimp, or pancetta would be delicious.
• Add even more flavor into the cream sauce with truffle oil, herbs (like dried basil, oregano, thyme, or rosemary), or spices (like red pepper flakes or nutmeg).
• Want more vegetables? Try adding in some spinach, peas, broccoli, or bell pepper.
• Looking for a vegetarian version? Simply omit the chicken - it'll still be hearty and filling!

STEP ONE: First, roast the garlic by cutting each bulb in half. Drizzle the cut surface with oil and salt, then tightly wrap in foil.

STEP TWO: Season chicken breasts all over with Italian seasoning, salt, and pepper. Place onto baking sheet, along with foil-wrapped garlic cut-side down.

Roast for 18-25 minutes or until the thickest part of the chicken has an internal temperature of 155℉. Transfer cooked chicken to a cutting board to let rest for at least 10 minutes.

Then increase oven temperature to 425℉ and continue roasting garlic for another 8-15 minutes, or until softened and browned.

STEP THREE: Once cooled, squeeze garlic cloves out into a bowl and mash with a fork. Meanwhile, slice the rested chicken against the grain.

STEP FOUR: Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions, but 2-3 minutes less. Make sure to reserve at least 1 cup of starchy water.

STEP FIVE: While the pasta is cooking, melt butter in a large and wide skillet. Add mushroom and let brown for 3-4 minutes.

STEP SIX: Once the mushrooms have browned, add the onion. Let sweat for 2-3 minutes until lightly translucent.

STEP SEVEN: Turn the heat down and pour in half & half, some pasta water, mashed garlic, salt, and pepper. Let simmer lightly for 5-10 minutes until pasta is ready.

STEP EIGHT: Add the par-boiled pasta and turn the high to heat. Continuously stir the pasta into the sauce for 3-5 minutes until fully cooked.

With the heat off or on the lowest setting, add chicken, sun dried tomatoes, and Parmesan cheese. Mix well until sauce has turned creamy, adding more pasta water as needed. Season to taste and serve immediately.

• Cut garlic in half: Get the most out of your garlic by cutting them in half along the equator rather than the top ⅓, as most recipes for roast garlic recommend. It'll allow the cloves to roast faster and you'll be able to use the whole bulb without waste.
• Keep the chicken juicy: Chicken breast is notoriously dry. Use a meat thermometer to cook it perfectly every time. For this Pasta Milano recipe, bake them until the thickest portion reaches 155℉ since they'll be cooked again with the pasta. Also, make sure to let the chicken rest for at least 10 minutes before slicing or else the juices will all spill out.
• Par-boil the pasta and reserve the water: Cook the pasta only 75% of the way in boiling water so it can finish in the sauce. Then save the starchy pasta water, which acts as a natural thickener in the sauce.
• Keep the sauce thin: The garlic cream sauce will look very liquidy, even after you've added all the ingredients. Continue stirring everything together and, though it may seem counter-intuitive, add more pasta water if it looks dry. All together, the starch, half & half, and Parmesan cheese will help create a luscious and silky cream sauce.

• Vegetables: Keep it light and nutritious with an array of vegetable side dishes. My favorites are Roasted Asparagus with Balsamic Glaze, Roasted Carrots and Green Beans, and Broccoli Salad.
• Appetizers: Complete the meal with delicious homemade appetizers like Potato Croquettes, Blueberry Goat Cheese, or Chicken Meatballs.
• Italian: Serve an impressive Italian buffet with dishes like Pumpkin and Mushroom Risotto, Shrimp Scampi Zucchini Boats, and Philly Cheesesteak Pizza.