A homemade version of Macaroni Grill’s Pasta Milano, with chicken and mushrooms in a creamy garlic-and-sundried-tomato sauce, is served with bowtie pasta.
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As much as I enjoy a night off, there are times when I just want to stay home and cook some of my favorite restaurant dishes. I mean, who doesn’t love going out for lunch and dinner? however, sometimes it is just too much work: driving there, waiting for a table, all of the crazy people nearby, and sometimes having to deal with the subpar wait staff
I loved the Pasta Milano at Macaroni Grill, one of my favorite restaurants when we lived in Minnesota (seems like a lifetime ago), and now I can make it at home whenever I want with some Cheesy Garlic Bread on the side for good measure.
Feel free to use more butter and heavy cream if you want it rich and extremely creamy, but I go just a little lighter because I want to be able to enjoy it more frequently. It comes together in about 25 minutes, making it ideal for a quick weeknight dinner.
The entire family will love this one-pan pasta dish, and the leftovers are great for lunch the next day.
I love making drinks, dinners, appetizers, and even desserts that are restaurant favorites at home because it allows you to enjoy them more frequently. This pasta milano is a fantastic dinner that the entire family will love.
Easy Lunch Meals from Romano’s Macaroni Grill
Pasta Milano (Copycat Macaroni Grill) 🔗
A homemade version of Macaroni Grill’s Pasta Milano. A creamy garlic and sundried tomato sauce, with chicken and mushrooms, over bowtie pasta.
Prep: 5min
Total: 25min
Serving Size: 1
Nutrition Facts: calories 623 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fiber 4 grams fiber, Protein 30 grams protein, Saturated Fat 10 grams saturated fat, servingSize 1, Sodium 257 milligrams sodium, Sugar 6 grams sugar
Ingredients:
- 1 pound chicken, cut into bit sized pieces
- 2 teaspoon olive oil
- 1 (12 oz) package mushrooms, sliced
- 1 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup sun dried tomatoes, chopped
- 1 1/2 cup half-and-half (or heavy cream)
- 1 Tablespoon butter
- 1/2 cup grated Parmesan cheese
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 Tablespoon fresh basil, finely chopped
- 1 pound Farfalle, (bowtie pasta)
Instruction:
- Cook the pasta according to the package directions.
- In a large skillet heat olive oil over medium high heat. Add chicken, cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.
- Return pan to heat. Add mushrooms, onions, garlic, and sun dried tomatoes. Cook until onions are tender and the mushrooms are golden brown. Season with salt and pepper. Add chicken back to the pan.
- In a 2 cup measuring cup combine half-and-half, butter, Parmesan cheese, black pepper, and basil. Pour over chicken and mushroom mixture. Bring to a simmer, stirring to combine. Cook for 3-4 minutes until everything is heated through.
- Add cooked pasta to the pan, and toss to coat.
- Serve immediately. Top with additional Parmesan cheese if desired.