Macaroni Grill Pasta Milano Recipe: Creamy Parmesan Sauce with Grilled Chicken

This version of pasta Milano captures the restaurant’s signature creamy parmesan sauce and tender grilled chicken. I’ve refined the technique to deliver professional results at home.

The dish comes together with a velvety sauce that clings to every noodle, complemented by perfectly cooked chicken and earthy mushrooms. It’s the kind of meal that feels special without requiring complicated methods.

Ingredients for Macaroni Grill Pasta Milano

Professional results at home require quality ingredients for this velvety pasta dish with grilled chicken and mushrooms.

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The Parmesan quality is non-negotiable here. Opt for a wedge of Parmigiano-Reggiano from a specialty grocer like Whole Foods—pre-grated lacks the depth and melt. The heavy cream should be full-fat; low-fat versions won’t yield the same luxurious texture. For the mushrooms, cremini (baby bellas) provide the earthy depth this dish demands. Most supermarkets carry them pre-sliced, saving prep time.

No white wine? Additional chicken broth with a teaspoon of lemon juice works in a pinch. Fresh out of cremini? White button mushrooms are acceptable, though less flavorful. The pasta can be fresh fettuccine—reduce cooking time by half. If avoiding alcohol entirely, Trader Joe’s carries excellent alcohol-free white wine substitutes for cooking.

This dish reheats well but is best enjoyed fresh. Store leftovers in an airtight container for up to 3 days in the refrigerator. The sauce will thicken when chilled—simply loosen with a splash of cream or broth when reheating. Not suitable for freezing due to the cream base.

Step-by-Step Instructions for Pasta Milano with Grilled Chicken

Master this restaurant-quality dish with perfectly balanced flavors and an ultra-creamy sauce.

Step 1: Prepare and Grill the Chicken

Pound the 1.5 lb Boneless Skinless Chicken Breast to an even ½-inch thickness to ensure uniform cooking. Season both sides with ½ tsp Black Pepper and ½ tsp Salt—this enhances flavor and creates a beautiful crust.

Heat 2 tbsp Olive Oil in a grill pan over medium-high heat until shimmering. Add the chicken and cook for 5-6 minutes per side until the internal temperature reaches 165°F and the surface is golden brown with defined grill marks.

Transfer the chicken to a cutting board, tent with foil, and let it rest for 5 minutes before slicing into ½-inch thick strips. This resting period ensures the juices redistribute for maximum tenderness.

Step 2: Cook the Pasta and Sauté Mushrooms

Bring a large pot of salted water to a rolling boil and add the 12 oz Fettuccine Pasta. Cook according to package instructions until al dente, about 1 minute less than directed. Reserve ½ cup of pasta water before draining.

While the pasta cooks, heat 2 tbsp Unsalted Butter in a large skillet over medium heat. Add the 8 oz Cremini Mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown. Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Step 3: Build the Creamy Parmesan Sauce

Add the remaining 6 tbsp Unsalted Butter to the skillet with the mushrooms. Sprinkle in the 2 tbsp All-Purpose Flour and whisk constantly for 1-2 minutes to create a smooth roux. This step thickens the sauce and prevents lumps.

Slowly pour in the ½ cup Dry White Wine and 1 cup Chicken Broth, whisking continuously until smooth. Bring to a gentle simmer, then stir in the 2 cups Heavy Cream. Reduce heat to medium-low and let it simmer for 3-4 minutes until slightly thickened.

Step 4: Combine and Finish with Parmesan

Gradually add the 1.5 cups Parmesan Cheese, stirring constantly until fully melted and the sauce is velvety smooth. Add the drained pasta and sliced chicken to the skillet, tossing gently to coat everything evenly in the creamy sauce.

If the sauce is too thick, add reserved pasta water 1 tbsp at a time until it reaches your desired consistency. The sauce should cling to the pasta and chicken without pooling at the bottom of the skillet. Taste and adjust seasoning with the remaining ½ tsp Salt if needed.

Step 5: Garnish and Serve Immediately

Transfer the pasta to serving plates and garnish with the 0.25 cup Fresh Parsley. The parsley adds a pop of color and freshness to balance the richness of the dish.

Serve immediately while the sauce is at its creamiest. The pasta should be perfectly coated with the sauce, and the chicken should be tender and juicy. For best results, enjoy right away as the sauce will thicken as it cools.

Perfect Pairings for macaroni grill pasta milano

Wine Pairings

A crisp Pinot Grigio from Northern Italy complements the creamy sauce beautifully. Its bright acidity cuts through the richness while enhancing the parmesan notes. I always reach for Santa Margherita for consistent quality. 🍷

Bread Options

Serve with warm garlic bread made from a crusty Italian loaf. The buttery, herby slices are perfect for soaking up any extra sauce. I brush mine with olive oil and minced garlic before toasting.

Salad Pairings

A simple arugula salad with lemon vinaigrette adds a peppery contrast. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and shaved parmesan. The bitterness balances the dish perfectly.

Vegetable Sides

Roasted asparagus with a sprinkle of parmesan makes an elegant companion. Toss 1 lb asparagus with 1 tbsp olive oil, salt, and pepper, then roast at 400°F for 12-15 minutes. 🥗

Dessert Follow-Up

End with a light lemon sorbet to cleanse the palate. The citrus notes refresh after the rich pasta. I love Ciao Bella brand for its authentic Italian flavor. The contrast is divine.