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Macaroni Grill’s Pasta Milano

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Macaroni Grill’s Pasta Milano by Melanie Andersen
Macaroni Grill’s Pasta Milano by Melanie Andersen


  • 3 oz. butter
  • 9 oz. grilled chicken, sliced
  • 6 oz. sun-dried tomatoes, chopped
  • 1/2 lb. mushrooms, sliced
  • 3 Tbsp. Parmesan cheese, finely grated
  • 16 oz. roasted garlic cream sauce (see below)
  • 1 lb. bowtie pasta
  • Roasted Garlic Cream Sauce:
  • 1 pint heavy cream
  • 1/2 head roasted garlic
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. fresh parsley, coarsely chopped
  • 1/2 cup Parmesan cheese, grated
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  • 1

    Roasted Garlic Cream Sauce (DO FIRST)

  • 2

    Prepare: in blender, process cream and roasted garlic until smooth. In large saucepan, combine garlic cream, pepper, and parsley. Bring to boil then simmer for 15 minutes. Add salt and Parmesan cheese and stir until thickened.

  • 3


  • 4

    Prepare: cook pasta as directed on package. Meanwhile, melt butter over medium-high heat, add mushrooms and saute for 30 seconds. Stir in the sun-dried tomatoes. Add the roasted garlic cream sauce and Parmesan, heat thoroughly. Remove pasta from the water and drain. Add pasta to the saute pan and mix well. Garnish with additional Parmesan cheese.

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