Chicken Milano with Roasted Red Peppers

Chicken Milano with Roasted Red Peppers

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"A delicious pasta and chicken dish with garlic, roasted red peppers, and cream."
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50 m servings 798 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 798 kcal
  • 40%
  • Fat:
  • 47.1 g
  • 72%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 188 mg
  • 63%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

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  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.


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This sauce was sooo delicious! Restaurant quality! Served with asparagus instead of fettuccine (the sauce even tastes great over the asparagus). The only change I made was that I used 4 clove...

Excellent recipe! I added about 6 cloves of garlic and served with bow tie pasta and a side of asparagus. This would be good over rice or just with fresh string beans or asparagus. As the othe...

So yummy! Next time I am going to add a bit of cayenne to give it a bit of spice.

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