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Pasta Milano (Copycat Macaroni Grill)

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Pasta Milano Macaroni Grill Copycat – A homemade version of Macaroni Grill’s Pasta Milano. A creamy garlic and sundried tomato sauce, with chicken and mushrooms, over bowtie pasta

I love going out to lunch and dinner.  I mean, who doesn’t?  But sometimes it is just too much work.  Driving there, waiting for a table, all of the other crazy people around, and sometimes having to deal with the sub-par wait staff.  So, as much as I like a night off, sometimes I just want to stay home! And I love making some of my favorite restaurant favorites at home! 

When we lived in Minnesota (seems like a lifetime ago) we had a Macaroni Grill in town.  It was one of my favorite restaurants.  I loved their Pasta Milano.  In Iowa we did not have one, and now in Colorado the one in town is less than a stellar location.  So I haven’t really been there in a long time.  That means I have to make my own version of my favorite Pasta Milano at home! With some Cheesy Garlic Bread on the side for good measure.

Pasta Milano - A homemade version of Macaroni Grill's Pasta Milano. A creamy garlic and sundried tomato sauce, with chicken and mushrooms, over bowtie pasta

My version of Pasta Milano is a little lightened up from the original.  Feel free to use more butter and heavy cream if you want it rich and super creamy.  I want to be able to enjoy it more often, so I go just a little lighter.  It comes together in about 25 minutes too, so it is great for a quick weeknight dinner.

Pasta Milano is a great one skillet meal that the whole family will devour.  Plus, the leftovers are great for lunch the next day.  I served with a salad and a little crusty bread for a complete meal. I am always a sucker for sun-dried tomatoes in a sauce like this Sun Dried Tomato Shrimp Pasta that is so light and creamy.

Pasta Milano - A homemade version of Macaroni Grill's Pasta Milano. A creamy garlic and sundried tomato sauce, with chicken and mushrooms, over bowtie pasta

I love homemade versions of restaurant favorites.  It really just means that you can enjoy them more often!  It can be drinks, dinners, appetizers, or even desserts. I love making them all, and this pasta milano is such great dinner the whole family enjoys. 

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Pasta Milano {Dinners, Dishes, and Desserts}  

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Copycat Macaroni Grill pasta recipe with chicken, mushrooms, sun dried tomatoes

Yield: 6

Pasta Milano (Copycat 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 Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 pound chicken, , cut into bit sized pieces
  • 2 tsp 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
  • 1 Tbls butter
  • 1/2 cup Parmesan cheese
  • 1 tsp black pepper
  • 1 Tbls fresh basil, , finely chopped
  • 1 pound Farfalle, (bowtie pasta)

Instructions

  1. Cook the pasta according to the package directions.
  2. 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.
  3. 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.
  4. 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.
  5. Add cooked pasta to the pan, and toss to coat.
  6. Serve immediately. Top with additional Parmesan cheese if desired.

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 623Saturated Fat 10gCholesterol 90mgSodium 257mgCarbohydrates 67gFiber 4gSugar 6gProtein 30g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
© Erin S
Cuisine: American / Category: Dinner Recipes

 

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Comments

  7. Brandie says

    I’ve never ate at Macaroni Grill (hard to believe), but this would totally be the type of meal I would order if I saw this on their menu. Will definitely be putting this on my to-make list.

    Reply

  10. Joanne says

    Sometimes I think takeout at home is even BETTER than actual takeout. This pasta sounds great!! Hopefully it keeps you fueled through all those lego sessions….

    Reply

    • Erin S says

      I lived around the Cities until I was 10, then after college I lived in Rochester for a few years. Now in Colorado! Small world!

      Reply

  18. Deanna says

    This looks really yummy. I’m looking forward to making it sometime.

    I didn’t do lego robotics in middle school, but I did join my school’s robotics team in high school. Actually, our team was not affiliated with our school; we were a Boy Scouts venture crew, but most of our members were from my school, so it was basically the same thing, but we played up our freedom to recruit from other schools a lot. It was seriously a lot of fun helping the rest of my team design/build/program the big 120 lb. machines the high school level teams make. Our team was very big on the students doing all of the work instead of the mentors, so we all learned a lot of useful skills. Is your son’s team a FIRST team?

    Reply

  19. M Williams says

    This recipe sounds amazing and I have always enjoyed Macaroni Grill! Have you or anyone tried a “healthier” version with substitutions for the half & half, butter, etc.??? I would love any suggestions!!!

    Reply

    • Erin S says

      I have only tried it as written. 1 Tbls of butter for an entire recipe does not bother me. I have seen similar recipes that use a ton more butter and heavy cream. This is my lightened up version of those.

      Reply

  20. Julie Graham says

    More than 10 years ago, my son worked at MG and introduced me to Pasta Milano. Hadn’t had it in years as the restaurant is no longer convenient to where I live. A few days ago, my family got together at a new location close to home and it was “okay.” The biggest disappointment was that they no longer have prosciutto in the Pasta Milano. WHAT? That was what gave it its tremendous flavor. Yes, garlic and cream sauce are good, and mushrooms and sun dried tomatoes are okay too, but the combination of all of the above with the seasonings and PROSCIUTTO made the dish. We still make it with prosciutto at home, but how sad that so many evidently have never had it that way. Want to make this dish REALLY good? Cut back on the tomatoes and dice some prosciutto for the real deal. Let me know if you like it!

    Reply

  22. Patrina McCabe says

    How do you keep it from curdling? I make this often but it always curdles and it makes me so mad. Taste amazing but looks awful.

    Reply

    • Erin S says

      I have never had it curdle before. Here are a few tips to try. Have your milk mixture not be crazy cold. I measure it when I start cooking and let it sit on the counter ready for me to add when the recipe calls for. There is a chance your stove is hotter than mine. Try turning down the temp before you add it. Cooking the milk to fast is part of what makes it curdle. So if you slowly pour it in, while mixing at a slightly lower temp that may help. Make sure you leave it uncovered while it is simmering, and don’t bring it to a huge rolling boil, just a light simmer. Let me know if any of those work. Enjoy!

      Reply

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