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. And now I can make it at home, whenever I want! With some Cheesy Garlic Bread on the side for good measure.
Pasta Milano
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.
What You’ll Need
- Chicken Breasts
- Olive Oil
- Mushrooms
- Onion
- Garlic
- Sun-Dried Tomatoes
- Half-n-Half (or heavy cream)
- Butter
- Parmesan Cheese
- Fresh Basil
- Pasta
- Salt & Pepper
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 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.
How To Make Pasta Milano
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- The first thing you want to do is bring a large pot of water to boil and cook the pasta according to the package directions. Drain and set aside.
- Meanwhile, in a large skillet heat the olive oil over medium high heat. Add the chicken and cook for 5-6 minutes, until chicken is browned and cooked through. Remove it from the pan, and keep warm.
- Return the pan to the 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 the 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.
Copycat Recipes
Restaurants favorites made at home!
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Copycat Red Lobster Tartar Sauce – Make fish and chips at home and enjoy dipping in a homemade tartar sauce that is a copycat of Red Lobster!
Copycat Granite City Idaho Nachos
Copycat Granite City Idaho Nachos – a restaurant favorite appetizer at home! Crispy waffle fries topped with bacon, green onions and lots of melty cheese!
Cheddar Bay Biscuits
Cheddar Bay Biscuits – a quick and easy homemade Cheddar Bay Biscuit recipe, just like at Red Lobster
Pokey Sticks
Pokey Sticks - Homemade cheese breadsticks that are the perfect addition to your next pizza night!
Cafe Rio Pork
Café Rio pork just like you’d get in the restaurant. Now you can make it at home in your slow cooker!
Cafe Rio Dressing
Cafe Rio dressing you can make at home! Get excited, because it is SO good!
What To Serve With Pasta Milano
I love the idea of making restaurant favorite at home, it means I get to enjoy them more often. This Pasta Milano recipe has been one of my favorites for almost 15 years. I was my go to order every time we went to Macaroni Grill, and now I can make it at home in about 25 minutes. Easy pasta recipes are such a great way to get dinner on the table during busy weeks. They are always ready quickly and the whole family loves them.
More Pasta Recipe to Try
- Chicken Pot Pie Noodles
- One Pot Fettuccine Alfredo
- Chicken Lo Mein
- Tomato-Basil Tortellini
- Creamy Mushroom Pasta
- One Pan Cheesy Sausage Pasta
- Pizza Pasta Skillet
- Sun-Dried Tomato Pasta
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.
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)
Instructions
- 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.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 623Saturated Fat 10gCholesterol 90mgSodium 257mgCarbohydrates 67gFiber 4gSugar 6gProtein 30g
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Branmuffin
Tuesday 14th of February 2023
Hi! I just tried this recipe, and my family was quite pleased. Pasta Milano and the Chicken Florentine salad were my 2 favorite dishes at Mac Grill, and I was so sad when they 1) dropped the Florentine and 2) closed down at our weekly haunt in Costa Mesa where my brother in law worked for years and years.
I don't know why I didn't even look for a copycat recipe before this, but here I am!
Anyway, I first want to thank you for the recipe. I do want to add my 2 cents in terms of what I feel might be added/adjusted. What I changed:
- Just an FYI I mainly stuck close to the recipe, and used heavy cream instead of half and half. - Before cooking the chicken, I added the olive oil and a seasoning we use on almost everything (Garlic Dude Dust) to the chicken (cut pieces of thigh) as an initial marinating step. - I cooked the chicken longer (cut pieces of thigh) and browned it in the cast-iron. - I am not a regular chef or anything...I don't know what kind of sun-dried tomatoes you use, but I used one that was already in a base of oil. Maybe you used straight tomatoes and reconstitute while cooking?
What I feel could be adjusted:
- Double-up the basil (IMO) - Maybe I need to change the sun-dried tomatoes I use, but we definitely felt we could have used more than the recipe called for. I would double it, and cut them up into smaller chunks. - I try not to add too much salt, but it did taste slightly bland. I would add more salt next time.
In any case, thank you very much for posting this, and I'm going to be making this often from now on!!!
Connie
Tuesday 14th of February 2023
Excellent recipe! Tastes just like at the restaurant! I hate when people comment on a recipe and state what they changed, but per the advice of other commenters I did use heavy cream. I also used Romano cheese just because we prefer the flavor. And we use angel hair pasta, again, only because it’s a texture preference of my family. Will be making this regularly!
Natalie
Tuesday 31st of January 2023
Absolutely loved this. I just wrote a review on my weekly recipe roundup (and divolged my plans to throw a throwback Macaroni Grill themed dinner party where this dish will definitely be present!):
Kelly M
Thursday 22nd of September 2022
My attempt at this also didn't come out creamy but separated. I used half and half and probably too high a heat but the taste was on point!! This tastes exactly like the macaroni grill version and I love it! I'll try heavy cream next time. I used dried basil and it still worked. It's yum!!
Joe
Sunday 10th of October 2021
My only suggested change is from half and half to heavy cream. When I made it with half and half, it separated in the heat and became "chunky". Still good, but not visually appetizing. When I made it again, the heavy cream gave it the perfect consistency. Saved this recipe and will make it many more times. Thanks!