Chicken Romano Pasta
Chicken Romano Pasta is a rich, creamy, and comforting pasta dish featuring tender chicken, Romano cheese, and a velvety sauce. Made in under 30 minutes, it’s perfect for family dinners or cozy date nights — indulgent yet easy to make at home.
Ingredients
- For the Chicken:
- 2 boneless skinless chicken breasts (or thighs)
- 1 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp grated Romano cheese
- For the Pasta and Sauce:
- 12 oz 340 g pasta (fettuccine, penne, or spaghetti)
- 2 tbsp butter
- 3 cloves garlic minced
- 1 cup heavy cream or half-and-half for a lighter version
- ¾ cup freshly grated Romano cheese
- ½ tsp Italian seasoning
- Salt and pepper to taste
- ¼ cup pasta water reserved
- Optional Add-Ins:
- ½ cup sautéed mushrooms
- ¼ cup sun-dried tomatoes
- 2 cups baby spinach
- ½ tsp crushed red pepper flakes
- For Garnish:
- Fresh parsley
- Extra Romano cheese
Instructions
- Cook the Chicken:
- Season chicken with salt, pepper, and Romano cheese. Heat olive oil in a skillet and cook until golden brown and cooked through, about 5–6 minutes per side. Remove and set aside to rest.
- Boil the Pasta:
- Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.
- Make the Sauce:
- In the same pan, melt butter and sauté garlic until fragrant. Add heavy cream, Romano cheese, Italian seasoning, and a splash of pasta water. Whisk until smooth and creamy.
- Combine Everything:
- Toss pasta in the sauce until well coated. Slice chicken and add it to the skillet. Stir to combine.
- Serve:
- Garnish with fresh parsley and extra cheese. Serve warm for the ultimate comfort meal.
Notes
- Keep the heat low when making the sauce to prevent curdling.
- Grate Romano cheese fresh for the best melt and flavor.
- Add more pasta water for a looser, silkier sauce.
- For extra richness, top with a drizzle of olive oil before serving.
- Store leftovers in an airtight container up to 3 days.