Pasta Milano
- 12 oz farfalle pasta (bowtie)
- 1 1/2 cups heavy cream
- 1 1/2 cups fresh grated parmesan cheese
- 2 oz cream cheese
- 3 cloves garlic, minced (or 1 1/2 heaping tsp minced garlic)
- 1 pint sliced mushrooms
- 4 oz julianned sun-dried tomatoes in oil or dry (if dry, soak in water to hydrate and drain)
- 4 Tbs butter
- 1-1 1/2 lbs grilled chicken, roughly chopped
- salt and pepper, to taste
- fresh grated parmesan cheese to taste
- Grill chicken (salt and pepper to taste), roughly chop and set aside.
- In a large pot of salted water, cook bowtie pasta as per directions.
- While pasta cooks, combine cream, parmesan cheese, cream cheese and garlic in a sauce pot. Cook over medium heat until cheeses are melted. Add a little salt and pepper as you see fit.
- In a large pan, melt butter over high heat and saute mushrooms until almost tender. Add sundried tomatoes and continue to saute until all are cooked.
- Take pan off heat, add cream sauce and stir to combine.
- Once pasta is cooked, drain and return to pot. Add mushroom cream sauce and grilled chicken to the pot and stir to combine completely.
- Serve with a little grated cheese over top.
Enjoy! Serves at least 4 hungry mouths.
Seriously, I know there's a lot of steps and it used three whole pots, but make this and your SO will gladly clean the kitchen. I think mine is deciding which day next week we're having it again, and he hasn't even finished cleaning the kitchen yet!
I don't have any pictures -- We dug in before I had a chance to take one, and leftovers are already set for lunches tomorrow.



