AMAZING ROMANO CHICKEN WITH LEMON GARLIC PASTA

Picture tender, golden-crusted chicken, its Romano cheese coating bursting with flavor, nestled alongside a vibrant lemon garlic pasta that dances on your tongue. This Romano Chicken With Lemon Garlic Pasta is not only restaurant-quality, but it’s also surprisingly simple to make in your own kitchen, promising a delightful and impressive meal you’ll want to make again and again!

Ingredients

For the Romano Chicken:

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup grated Romano cheese
• 1/2 cup breadcrumbs (Italian seasoned)
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup olive oil
• 1 tablespoon dried Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

For the Lemon Garlic Pasta:

• 1 lb pasta (linguine, spaghetti, or fettuccine)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice, freshly squeezed
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• 1/2 cup reserved pasta water

Let’s Talk Chicken Prep: Tips for Success

Before we dive into the recipe, let’s address the chicken. Pounding those chicken breasts to an even thickness is KEY. It ensures they cook evenly and quickly, resulting in juicy, tender chicken instead of dry, rubbery pieces. I like to place the chicken between two sheets of plastic wrap before pounding – it keeps things tidy! And don’t be afraid to really whack it – gently, of course! But even thickness is what we are going for.

Making the Romano Coating: The Secret to Flavor

The Romano cheese coating is what makes this chicken truly special. Use freshly grated Romano for the best flavor and texture. Pre-shredded cheese often contains cellulose, which can prevent it from melting properly. I also add a touch of Italian seasoning and garlic powder to the breadcrumb mixture for an extra layer of flavor.

Step-by-Step Instructions

Romano Chicken:

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps the coating adhere better. Season with salt, pepper, and a sprinkle of garlic powder.
2. Set up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and the Romano cheese/breadcrumb mixture (Romano cheese, breadcrumbs, Italian seasoning, garlic powder).
3. Coat the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then, dip it in the beaten eggs, allowing the excess to drip off. Finally, coat it thoroughly with the Romano cheese/breadcrumb mixture, pressing gently to help it adhere.
4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the chicken breasts in the skillet, being careful not to overcrowd. Cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
5. Rest and Garnish: Remove the chicken from the skillet and place it on a wire rack to drain excess oil. Let it rest for a few minutes before serving. Garnish with fresh parsley.

Lemon Garlic Pasta:

1. Cook the Pasta: Cook the pasta according to package directions in salted boiling water. Reserve about 1/2 cup of pasta water before draining.
2. Sauté the Garlic: While the pasta is cooking, melt the butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
3. Make the Sauce: Stir in the lemon juice and red pepper flakes (if using). Bring to a simmer and cook for another minute.
4. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the lemon garlic sauce. Toss to coat. Add the grated Parmesan cheese and reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
5. Season and Serve: Season with salt and pepper to taste. Toss in the chopped fresh parsley. Serve immediately with the Romano chicken.

Troubleshooting the Sauce: Too Thick or Too Thin?

Sometimes the lemon garlic sauce can be a bit tricky. If it’s too thick, add a little more reserved pasta water, one tablespoon at a time, until it reaches the right consistency. If it’s too thin, simmer the sauce for a minute or two longer to allow it to reduce slightly.

Variations and Substitutions: Make It Your Own!

Don’t be afraid to experiment with this recipe! Here are a few ideas:

• Cheese: Use a combination of Romano and Parmesan cheese for the coating. You could also add a little Pecorino Romano for an extra sharp flavor.
• Pasta: Try using gluten-free pasta or whole-wheat pasta for a healthier option.
• Vegetables: Add some sautéed vegetables to the pasta, such as spinach, asparagus, or mushrooms.
• Spice: Increase the amount of red pepper flakes for a spicier dish.

Serving Suggestions: Completing the Meal

This Romano Chicken With Lemon Garlic Pasta is a complete meal on its own, but you can also serve it with a side salad or some roasted vegetables. A simple green salad with a light vinaigrette dressing is a perfect complement to the richness of the chicken and pasta. For a heartier meal, try serving it with roasted asparagus or broccoli.

Make-Ahead Tips: Saving Time in the Kitchen

Want to save time on a busy weeknight? You can prepare the Romano chicken ahead of time. Coat the chicken breasts with the Romano cheese/breadcrumb mixture and store them in the refrigerator for up to 24 hours. Cook them just before serving. You can also make the lemon garlic sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it gently before adding the pasta.

Other Delicious Recipes to Explore!

If you love pasta and chicken, you’re in for a treat! Why not try this creamy Garlic Chicken Gnocchi for a hearty and comforting meal? Or, if you’re looking for something quick and easy, you might enjoy Garlic Parmesan Pasta Yeem. For a similar flavor profile, check out this Garlic Parmesan Chicken Pasta or keep it simple with Garlic Parmesan Pasta. Don’t forget these flavorful Lemon Garlic Chicken Bites & Pasta and of course, the standalone Lemon Garlic Chicken Bites!

Storing Leftovers: Keeping It Fresh

Leftover Romano chicken and lemon garlic pasta can be stored in the refrigerator for up to 3 days. Store them separately to prevent the chicken from becoming soggy. Reheat the chicken in the oven or skillet to maintain its crispiness. Reheat the pasta in the microwave or on the stovetop, adding a little water or broth if needed.

Conclusion

So there you have it – a Romano Chicken With Lemon Garlic Pasta recipe that’s as easy as it is impressive. With its crispy, flavorful chicken and bright, zesty pasta, this dish is sure to become a new family favorite. Don’t hesitate to give it a try and let me know how it turns out!

Lady Maria

Amazing Romano Chicken with Lemon Garlic Pasta

This recipe features crispy, golden-brown Romano chicken served alongside a vibrant lemon garlic pasta. It’s a restaurant-quality meal that’s surprisingly easy to make at home, perfect for a satisfying and impressive dinner.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup grated Romano cheese
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup olive oil
• 1 tablespoon dried Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped for garnish
• 1 lb pasta linguine, spaghetti, or fettuccine
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice, freshly squeezed
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes optional
• Salt to taste
• Black pepper to taste
• 1/2 cup reserved pasta water

Equipment

• large skillet
• Medium skillet
• Three shallow dishes
• wire rack
• Large Pot
• Pasta strainer
• Measuring cups
• Measuring spoons
• Kitchen tongs
• whisk
• Fork
• Cutting board
• knife
• paper towels
• Plastic wrap (optional)
• Meat mallet (optional)

Method

 

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season with salt, pepper, and a sprinkle of garlic powder.
2. Set up the Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and the Romano cheese/breadcrumb mixture (Romano cheese, breadcrumbs, Italian seasoning, garlic powder).
3. Coat the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Then, dip it in the beaten eggs, allowing the excess to drip off. Finally, coat it thoroughly with the Romano cheese/breadcrumb mixture, pressing gently to help it adhere.
4. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the chicken breasts in the skillet, being careful not to overcrowd. Cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F).
5. Rest and Garnish: Remove the chicken from the skillet and place it on a wire rack to drain excess oil. Let it rest for a few minutes before serving. Garnish with fresh parsley.
6. Cook the Pasta: Cook the pasta according to package directions in salted boiling water. Reserve about 1/2 cup of pasta water before draining.
7. Sauté the Garlic: While the pasta is cooking, melt the butter and olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
8. Make the Sauce: Stir in the lemon juice and red pepper flakes (if using). Bring to a simmer and cook for another minute.
9. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the lemon garlic sauce. Toss to coat. Add the grated Parmesan cheese and reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
10. Season and Serve: Season with salt and pepper to taste. Toss in the chopped fresh parsley. Serve immediately with the Romano chicken.

Notes

For best flavor, use freshly grated Romano cheese. If the lemon garlic sauce is too thick, add more reserved pasta water, one tablespoon at a time. If it’s too thin, simmer the sauce for a minute or two to reduce it. You can prepare the chicken ahead of time by coating it with the Romano cheese mixture and refrigerating for up to 24 hours. Leftovers can be stored in the refrigerator for up to 3 days, stored separately.