Chicken Milano with Roasted Red Peppers


A delicious pasta and chicken dish with garlic, roasted red peppers, and cream.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
3 servings


  • 1 tablespoon butter

  • 2 cloves garlic, minced

  • 1 cup chicken broth, divided

  • ½ cup chopped roasted red peppers

  • 1 cup heavy whipping cream

  • 3 skinless, boneless chicken breast halves

  • salt and ground black pepper to taste

  • 2 tablespoons vegetable oil

  • 2 tablespoons chopped fresh basil

  • 8 ounces fettuccine


  1. Melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. Pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. Bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.

  2. Pour cream into broth mixture; bring to a boil. Simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.

  3. Season both sides of chicken breasts with salt and pepper.

  4. Heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.

  5. Pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour broth mixture into cream sauce; stir in basil.

  6. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. Drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.

  7. Cut each chicken breast into 2 to 3 diagonal slices. Transfer pasta to serving plates; top with chicken and cream sauce.

Cook's Note:

Add a mix of cornstarch and water to thicken the sauce.

Nutrition Facts (per serving)

798 Calories
47g Fat
59g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 798
% Daily Value *
Total Fat 47g 60%
Saturated Fat 23g 117%
Cholesterol 188mg 63%
Sodium 760mg 33%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 37g
Vitamin C 12mg 62%
Calcium 96mg 7%
Iron 3mg 18%
Potassium 450mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.