Pasta Milano

5 from 1 vote

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!

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 766

Author Jessica Kwon

Ingredients

2 heads garlic
1-2 tablespoon cooking oil
1-1½ lb boneless skinless chicken breasts about 2 large breasts
1 teaspoon Italian seasoning
1 lb rigatoni pasta
2 tablespoon unsalted butter
6 oz cremini (baby bella) mushroom rinsed, dried, and thinly sliced; about 8-10 mushroom
½ onion diced; about ¾ cup
16 oz half & half
⅓ cup sun-dried tomatoes julienned
½ cup grated Parmesan cheese
Kosher salt and pepper to taste

US Customary - Metric

Instructions

Roast the garlic and chicken.

Preheat oven to 375℉.
To roast the garlic, peel off excess outer layers and cut in half along the equator. Drizzle all 4 cut sides with cooking oil and lightly sprinkle with salt. Place cut-side down on foil and fold tightly. Place onto baking sheet cut-side down.
Season chicken breasts all over with Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper. Place onto baking sheet as well.
Roast in oven for 18-25 minutes, or until internal temperature of the chicken reaches 155℉. Carefully transfer cooked chicken to a cutting board to let rest for at least 10 minutes.
Meanwhile, increase oven temperature to 425℉. Return baking sheet with garlic back in to continue roasting for another 8-15 minutes or until tender and lightly browned. Let cool before squeezing the cloves out into a bowl. Mash with a fork and set aside.
Slice chicken against the grain and set aside.

Cook the pasta.

Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions but 2-3 minutes less than indicated. The pasta should still be a little hard in the center. (Start on the sauce while the pasta is cooking).
Reserve 1 cup pasta water. Then drain the pasta and set aside.

Make the pasta sauce.

In a large and wide skillet, melt butter over medium-high heat. Add mushroom and let brown for 3-4 minutes, stirring occasionally. Once it starts to brown, add onion and continue cooking for another 2-3 minutes.
Reduce heat to medium-low. Pour in a splash of half & half, scraping up any browned bits on the bottom of the pan. Then add the remaining half & half, ¼ cup pasta water, mashed garlic, 1 teaspoon salt, and ½ teaspoon pepper. Let simmer lightly for 5-10 minutes, stirring occasionally, until pasta is ready.
Increase heat to medium-high. Add pasta and continuously stir for 3-5 minutes or until pasta is cooked to your liking. The sauce will still look very liquidy but it'll continue to thicken.
Turn heat off. Add sliced chicken, sun-dried tomatoes, and Parmesan cheese. Mix well for 1-2 minutes, adding pasta water as needed to create a silky and creamy sauce. Season to taste and serve immediately.

Notes

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!
Sun-dried tomatoes: I recommend purchasing julienned (sliced) tomatoes in oil for the best flavor and texture.
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.
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.
Since chicken breast is very lean and comes in all shapes and sizes, I highly recommend using a meat thermometer to ensure juicy chicken.
Substitutions:
- No time to roast garlic? You can purchase a pre-made paste.
- Feel free to use chicken thighs or tenders if preferred. To save time, you could also use rotisserie or pre-cooked chicken.

Nutrition