Romano's Macaroni Grill Pasta Milano

Recreate the magic of a classic Italian-American restaurant experience with this rich and flavorful copycat recipe for **Romano's Macaroni Grill Pasta Milano**. This indulgent dish brings together juicy, pan-seared chicken breasts, tender penne pasta, and a luscious Parmesan cream sauce infused with the savory sweetness of sun-dried tomatoes and earthy sautéed mushrooms. A hint of garlic and a touch of fresh basil elevate the flavors, while red pepper flakes add optional heat for spice lovers. Perfect for a comforting weeknight dinner or an impressive meal for guests, this recipe is as restaurant-worthy as it gets! Ready in just 45 minutes, it’s an irresistible one-pan pasta that will have everyone asking for seconds.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 ounces penne pasta
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1 cup chicken broth
• 1 cup grated Parmesan cheese
• 1 cup sun-dried tomatoes, chopped
• 1.5 cups white button mushrooms, sliced
• 2 tablespoons fresh basil, chopped
• 0.5 teaspoons red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil, and cook the penne pasta according to package instructions until al dente. Drain and set aside.

Step 2

While the pasta is cooking, season both sides of the chicken breasts with salt and black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side until golden brown and fully cooked through. Remove chicken from the skillet, let it rest for a few minutes, and then slice into thin strips. Set aside.

Step 4

In the same skillet, add another tablespoon of olive oil and sauté the sliced mushrooms until they are tender and browned, about 5-7 minutes. Set aside.

Step 5

Wipe the skillet clean, then melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly to avoid burning.

Step 6

Sprinkle the flour over the garlic and butter mixture, whisking constantly to create a roux. Cook for 1 minute until the flour is golden.

Step 7

Slowly pour in the heavy cream and chicken broth, whisking constantly to combine. Allow the mixture to simmer for 3-4 minutes, or until it begins to thicken.

Step 8

Stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Add the chopped sun-dried tomatoes, sautéed mushrooms, and optional red pepper flakes. Stir to combine.

Step 9

Add the cooked pasta to the skillet, tossing to coat in the sauce. Gently stir in the sliced chicken and fresh basil.

Step 10

Taste and adjust seasonings with additional salt and pepper, if needed. Serve warm, garnished with extra Parmesan cheese and basil if desired.

Nutrition Facts

Serving size	(1772.7g)

Amount per serving	% Daily Value*
Calories	4452.7

Total Fat 264.1g	0%
Saturated Fat 139.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 823mg	0%
Sodium 5590.4mg	0%
Total Carbohydrate 334.2g	0%
Dietary Fiber 26.7g	0%
Total Sugars 44.9g
Protein 164.6g	0%

Vitamin D 23IU	0%
Calcium 1114.2mg	0%
Iron 25.1mg	0%
Potassium 5884.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 15.1%

Carbs: 30.6%