This is my version of Pasta Milano. I have played around with a few different versions of this recipe and sort of ended with creating my own. It calls for chicken but I made a vegetarian version and removed the chicken and also replaced the chicken broth with vegetable broth. I also added freshly grated parmesan cheese (nothing compares to it) and a few roasted garlic cloves. I know a lot of people prefer to have the chicken in the dish so I am going to post the actual recipe that I found. But if you choose to make my version it seemed to be more creamier and have more “parmesan” flavor than the original.(Fine by me!) I also added the pasta to the sauce and tossed it really good rather than topping the pasta with the sauce. Garlic bread is not an option but mandatory . 
Ingredients
- 1 tablespoon butter
- 2 cloves garlic, minced ( instead of raw garlic, I used leftover roasted garlic. yum.)
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided (switched this out with vegetable broth)
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves (no chicken in my version)
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil ( I used more than this, more like a big hand full because we LOVE basil)
- 8 ounces dry fettuccini pasta
- 1/2 cup freshly grated parmesan or romano cheese +more for the top! ( PLEASE do not used that nasty dry stuff on the shelf it’s just gross!)
- In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
- Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula. Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
- In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce, stir in basil and adjust seasonings to taste. Add 1/2 cup of grated parm just before serving.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
- Cut each chicken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve
