ROMANO CHICKEN WITH LEMON GARLIC PASTA AMAZING

I still remember the first time I tasted something remotely similar to this dish; it was at a small family-owned Italian restaurant downtown, and the burst of flavors was just incredible. Since then, I’ve worked to recreate that magic in my own kitchen, and I’m so excited to share my version of Romano Chicken With Lemon Garlic Pasta with you. Get ready to make a simple, yet unbelievably delicious, pasta dinner that will impress everyone at your table!

Get Ready for the Best Romano Chicken With Lemon Garlic Pasta!

Alright, my friend, let’s dive into this incredible recipe. This isn’t just another pasta dish; it’s an experience! We’re talking succulent Italian chicken bathed in a luscious lemon garlic sauce, served over perfectly cooked pasta. This Romano Chicken With Lemon Garlic Pasta will become a staple in your kitchen.

Why You’ll Love This Recipe

Let’s be honest, we all crave those meals that are both delicious *and* easy. This recipe ticks both boxes. Here’s why you’ll be making this again and again:

• Quick and Easy: Ready in under an hour, perfect for busy weeknights.
• Flavor Explosion: The combination of Romano cheese, lemon, and garlic is simply divine.
• Crowd-Pleaser: Guaranteed to be a hit with family and friends.
• Versatile: Easily customizable to your liking!

Ingredients You’ll Need

Before we start cooking, let’s gather all our ingredients. Don’t worry, most of them are pantry staples!

For the Romano Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Romano cheese
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter

For the Lemon Garlic Pasta:

• 1 pound pasta (spaghetti, linguine, or fettuccine work great!)
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream (optional, but highly recommended!)
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Step-by-Step Instructions

Okay, now for the fun part! I’m going to guide you through each step, so don’t worry if you’re a beginner. We’ll tackle this together. Trust me, the end result is SO worth it!

Preparing the Romano Chicken

1. Prepare the Chicken: First, pat the chicken breasts dry with paper towels. This is key to getting a nice, crispy coating. Then, if the chicken breasts are particularly thick, you can slice them horizontally to create thinner cutlets. This will help them cook more evenly and quickly.
2. Create the Romano Coating: In a shallow dish, combine the Romano cheese, flour, garlic powder, salt, and pepper. Mix well. This mixture will give our chicken that signature Romano flavor and a beautiful golden crust.
3. Coat the Chicken: Dredge each chicken breast in the Romano cheese mixture, making sure to coat it evenly on both sides. Press the mixture gently onto the chicken to help it adhere.
4. Cook the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
5. Rest the Chicken: Remove the chicken from the skillet and set aside on a plate. Tent it with foil to keep it warm while you prepare the pasta. This resting period allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Making the Lemon Garlic Pasta

1. Cook the Pasta: While the chicken is cooking, cook the pasta according to package directions. Be sure to salt the pasta water – it makes a world of difference! Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold and will help create a creamy, emulsified sauce.
2. Sauté the Garlic: In the same skillet you used to cook the chicken (don’t worry about wiping it out – those browned bits are full of flavor!), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will turn bitter.
3. Create the Sauce: Pour in the chicken broth, heavy cream (if using), lemon juice, and lemon zest. Bring to a simmer and cook for about 2-3 minutes, or until the sauce has slightly thickened. The lemon zest really brightens up the sauce, so don’t skip it!
4. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. This is where that reserved pasta water comes in handy!
5. Add Cheese and Parsley: Stir in the Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Give it a final toss to ensure everything is well combined.

Putting It All Together

1. Slice the Chicken: Slice the Romano chicken breasts into thin strips.
2. Serve: Divide the lemon garlic pasta among plates and top with the sliced Romano chicken.
3. Garnish (Optional): Garnish with extra Parmesan cheese and fresh parsley, if desired.
4. Enjoy! Dig in and savor every bite of your delicious Romano Chicken With Lemon Garlic Pasta!

Tips and Tricks for Success

Even with a straightforward recipe like this, a few extra tips can really elevate your dish from good to *amazing*. Here’s what I’ve learned over the years:

• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
• Use Fresh Lemon Juice and Zest: Bottled lemon juice just doesn’t compare to the bright, zesty flavor of fresh lemon.
• Salt Your Pasta Water: This is crucial for seasoning the pasta from the inside out.
• Don’t Be Afraid to Adjust the Sauce: Taste the sauce as you go and adjust the seasonings (lemon, salt, pepper) to your liking.
• Reserve Pasta Water: Seriously, don’t skip this step! The starchy water helps create a creamy, emulsified sauce.
• Grate Your Own Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Grating your own cheese ensures a better flavor and texture.

Variations and Substitutions

One of the best things about this Romano Chicken With Lemon Garlic Pasta recipe is how easily you can customize it to your preferences. Here are a few ideas to get you started:

• Chicken: Feel free to use chicken thighs instead of breasts for a richer flavor. Just adjust the cooking time accordingly.
• Pasta: Experiment with different types of pasta. Penne, rotini, or even gluten-free pasta all work well.
• Vegetables: Add some vegetables to the pasta for extra nutrients and flavor. Sautéed spinach, asparagus, or cherry tomatoes would be delicious.
• Spice: Add a pinch of red pepper flakes to the lemon garlic sauce for a little heat.
• Cheese: If you don’t have Romano cheese on hand, you can substitute it with Parmesan or Pecorino Romano.
• Cream: For a lighter version, you can omit the heavy cream or substitute it with milk or half-and-half.
• Herbs: Try using different herbs, such as basil, oregano, or thyme, in addition to or instead of parsley.

Serving Suggestions

This Romano Chicken With Lemon Garlic Pasta is a complete meal on its own, but if you’re looking to round it out, here are a few serving suggestions:

• Side Salad: A simple green salad with a light vinaigrette is a refreshing complement to the rich pasta.
• Garlic Bread: Because who doesn’t love garlic bread with pasta?
• Roasted Vegetables: Roasted broccoli, Brussels sprouts, or carrots would be a healthy and delicious addition.
• Wine: Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Other Delicious Pasta Recipes to Try

If you love this Romano Chicken With Lemon Garlic Pasta, you’ll definitely want to check out these other amazing pasta recipes:

• Craving something similar but different? Check out this Garlic Parmesan Pasta Yeem.
• For another great chicken and pasta combination, try this Garlic Parmesan Chicken Pasta!.
• Need a quick 30-minute dinner? This Lemon Garlic Chicken Bites & Pasta is perfect.
• If you are looking for a fantastic chicken recipe with parmesan, this Longhorn’s Parmesan Crusted Chicken Copycat Recipe is a winner!
• And, of course, you can’t go wrong with classic Parmesan Garlic Chicken Pasta.

Storing and Reheating Leftovers

If you happen to have any leftovers (which is unlikely, because it’s so good!), here’s how to store and reheat them:

• Storing: Store the leftover Romano Chicken With Lemon Garlic Pasta in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, you can microwave it for a few minutes, stirring occasionally, or heat it in a skillet over medium heat with a splash of chicken broth or water to prevent it from drying out.

Frequently Asked Questions (FAQs)

Got questions? I’ve got answers! Here are some of the most common questions I get about this Romano Chicken With Lemon Garlic Pasta recipe:

Can I make this recipe ahead of time?

Yes, you can prepare the Romano chicken ahead of time and store it in the refrigerator. Then, when you’re ready to serve, simply reheat the chicken and make the lemon garlic pasta. You can also cook the pasta ahead of time, but be sure to toss it with a little olive oil to prevent it from sticking together.

Can I freeze this recipe?

While you can freeze the pasta and sauce separately, the chicken is best served fresh. Freezing cooked chicken can sometimes alter its texture. However, if you must freeze it, store it in an airtight container and thaw it completely before reheating.

Is this recipe gluten-free?

No, this recipe is not naturally gluten-free because it contains all-purpose flour in the chicken coating and regular pasta. However, you can easily make it gluten-free by using gluten-free flour and gluten-free pasta.

Can I use a different type of cheese?

Absolutely! If you don’t have Romano cheese on hand, you can substitute it with Parmesan, Pecorino Romano, or even a blend of Italian cheeses.

Can I add vegetables to this recipe?

Yes, feel free to add your favorite vegetables to the pasta. Sautéed spinach, asparagus, broccoli, or cherry tomatoes would all be delicious additions.

Final Thoughts

There you have it! Your very own Romano Chicken With Lemon Garlic Pasta. I hope you enjoy making and eating this dish as much as I do. It’s a perfect weeknight meal that’s both easy to make and incredibly satisfying. Don’t be afraid to experiment with the recipe and make it your own. Happy cooking!

Lady Maria

Romano Chicken with Lemon Garlic Pasta

This Romano Chicken with Lemon Garlic Pasta recipe is a delightful combination of succulent Italian chicken and creamy, flavorful pasta. It’s a quick and easy meal that is sure to impress with its harmonious blend of Romano cheese, lemon, and garlic, making it a perfect weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian-American

Calories: 700

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1/2 cup grated Romano cheese
• 1/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 pound pasta spaghetti, linguine, or fettuccine
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup heavy cream optional
• Juice of 1 lemon
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt to taste
• Pepper to taste
• Pasta water

Equipment

• large skillet
• Shallow dish
• Pot
• Colander
• Lemon zester
• Lemon juicer
• measuring cups and spoons
• knife
• Cutting board
• paper towels
• meat thermometer
• tongs

Method

 

1. Pat the chicken breasts dry with paper towels and slice horizontally if too thick.
2. In a shallow dish, combine Romano cheese, flour, garlic powder, salt, and pepper.
3. Dredge each chicken breast in the Romano cheese mixture, coating evenly on both sides.
4. Heat olive oil and butter in a large skillet over medium-high heat.
5. Add chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (165°F/74°C).
6. Remove chicken from the skillet and set aside, tenting with foil to keep warm.
7. Cook pasta according to package directions in salted water, reserving 1 cup of pasta water before draining.
8. In the same skillet, melt butter over medium heat.
9. Add minced garlic and sauté for 1 minute, until fragrant.
10. Pour in chicken broth, heavy cream (if using), lemon juice, and lemon zest.
11. Bring to a simmer and cook for 2-3 minutes, until the sauce has slightly thickened.
12. Add the cooked pasta to the skillet and toss to coat. Add pasta water if the sauce is too thick.
13. Stir in Parmesan cheese and fresh parsley. Season with salt and pepper to taste.
14. Slice the Romano chicken breasts into thin strips.
15. Divide the lemon garlic pasta among plates and top with the sliced Romano chicken.
16. Garnish with extra Parmesan cheese and fresh parsley, if desired.
17. Serve immediately and enjoy.

Notes

Don’t overcook the chicken; use a meat thermometer. Use fresh lemon juice and zest for the best flavor. Salt your pasta water generously. Reserve pasta water to adjust sauce consistency. Grate your own cheese for better melting. Adjust seasonings to taste. For variations, consider using chicken thighs, different pasta shapes, added vegetables like spinach or asparagus, red pepper flakes for heat, Pecorino Romano instead of Romano, milk or half-and-half instead of cream, or different herbs like basil or thyme. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a splash of broth or water. The chicken is best served fresh, but can be frozen, although the texture may be affected.