Are you tired of the same old weeknight dinners, craving something vibrant and bursting with flavor? Imagine tender chicken, perfectly cooked pasta, and a creamy, tangy sauce that dances on your tongue. This Romano Chicken Lemon Garlic Pasta recipe is about to become your new go-to – it’s easier than you think, and I promise, it will knock your socks off!
The Dream Team: Ingredients You’ll Need
For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Romano cheese
For the Pasta:
- 1 lb pasta (fettuccine, spaghetti, or your favorite shape)
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Romano cheese, plus more for serving
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Let’s Get Cooking: Step-by-Step Instructions
Preparing the Chicken:
- In a bowl, toss the chicken pieces with olive oil, garlic powder, salt, pepper, and Romano cheese. Make sure the chicken is evenly coated for maximum flavor!
- Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Set aside. Don’t overcrowd the pan; cook in batches if needed to ensure even browning.
Cooking the Pasta:
- While the chicken is cooking, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining – this is liquid gold for creating the perfect sauce consistency!
- Drain the pasta and set aside.
Making the Luscious Lemon Garlic Sauce:
- In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, but be careful not to burn it!
- Pour in the heavy cream and chicken broth. Bring to a simmer, stirring constantly.
- Reduce the heat to low and stir in the Romano cheese and lemon juice. Season with salt and pepper to taste. Simmer for a few minutes, allowing the sauce to thicken slightly.
Bringing it All Together:
- Add the cooked pasta and chicken to the sauce. Toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the chopped fresh parsley.
- Serve immediately, garnished with extra Romano cheese and a sprinkle of parsley. Enjoy!
Tips & Tricks for Pasta Perfection
The Secret Weapon: Pasta Water
Don’t skip reserving that pasta water! It’s starchy and salty, and it helps to emulsify the sauce, creating a silky smooth texture that clings beautifully to the pasta. It’s the key to a truly restaurant-quality dish.
Romano vs. Parmesan: What’s the Difference?
Romano cheese has a sharper, saltier flavor than Parmesan. It’s made from sheep’s milk, while Parmesan is made from cow’s milk. While you *can* substitute Parmesan in a pinch, the Romano cheese really brings a distinct flavor to this dish that I highly recommend.
Spice It Up!
If you like a little kick, add a pinch of red pepper flakes to the sauce. Start with just a pinch, taste, and add more if desired. A little goes a long way!
Make it Lighter
Want to lighten things up a bit? You can substitute half-and-half for the heavy cream. The sauce won’t be quite as rich, but it will still be delicious. You can also add some sautéed vegetables like spinach or asparagus for extra nutrients and flavor.
Variations to Make it Your Own
Add Some Veggies
Sautéed mushrooms, sun-dried tomatoes, or artichoke hearts would all be delicious additions to this dish. Add them to the skillet after cooking the garlic, before adding the heavy cream and chicken broth.
Make it a One-Pan Meal
To make this an even easier one-pan meal, you can cook the pasta in the same skillet after cooking the chicken. Just add the pasta, chicken broth, and enough water to cover the pasta. Cook until the pasta is cooked through and the liquid has been absorbed. Then, proceed with the recipe as directed.
Different Protein Options
While this recipe calls for chicken, you could easily substitute shrimp, sausage, or even tofu. Just adjust the cooking time accordingly.
Serving Suggestions
This Romano Chicken Lemon Garlic Pasta is delicious on its own, but it also pairs well with a simple side salad or some crusty bread for soaking up all that delicious sauce. A glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, would be the perfect complement to this dish.
More Delicious Pasta Recipes to Explore
If you loved this recipe, you might also enjoy these other irresistible pasta dishes! For a simple and flavorful meal, try Creamy Garlic Pasta. If you’re in the mood for something cheesy and satisfying, then Garlic Parmesan Tortellini is a must-try. Looking for a creamy, flavor-packed dish? Check out Boursin Chicken Pasta. For another delightful chicken and pasta combination, you could try Parmesan Chicken Rigatoni or Tuscan Chicken Pasta. Don’t forget about Garlic Parmesan Crockpot Chicken for an easy meal.
Storage and Reheating Instructions
Storing Leftovers:
Store any leftover Romano Chicken Lemon Garlic Pasta in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it sits, but it will still be delicious!
Reheating:
To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of chicken broth or water if needed to loosen the sauce. You can also reheat it in the microwave, but be careful not to overcook it, as the chicken can become dry. Stir occasionally to ensure even heating.
Romano Chicken Lemon Garlic Pasta: Worth It Every Time!
Seriously, this Romano Chicken Lemon Garlic Pasta is one of those recipes that just hits the spot every single time. It’s simple enough for a weeknight meal, but impressive enough to serve to guests. So go ahead, give it a try – I know you’re going to love it!
What makes Romano cheese different from Parmesan cheese in this recipe?
Romano cheese has a sharper, saltier flavor than Parmesan. It’s made from sheep’s milk, while Parmesan is made from cow’s milk. While you can substitute Parmesan, Romano brings a distinct flavor.
Why is it important to reserve pasta water when cooking this dish?
Reserving pasta water is crucial because it’s starchy and salty, which helps emulsify the sauce, creating a silky smooth texture that clings beautifully to the pasta.
How long can I store leftovers of the Romano Chicken Lemon Garlic Pasta, and how should I reheat it?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of chicken broth or water if needed, or reheat it in the microwave, being careful not to overcook the chicken.
What are some variations I can make to the recipe to customize it to my taste?
You can add sautéed vegetables like mushrooms, sun-dried tomatoes, or artichoke hearts. For a lighter version, substitute half-and-half for the heavy cream. You can also substitute the chicken with shrimp, sausage, or tofu.
Irresistible Romano Chicken Lemon Garlic Pasta
Equipment
- Large bowl
- Large skillet
- Pot for pasta
- Colander
- Measuring cups and spoons
- Cutting board
- Knife
- Tongs or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup grated Romano cheese
- 1 lb pasta fettuccine, spaghetti, or your favorite shape
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ cup grated Romano cheese, plus more for serving
- ¼ cup lemon juice, freshly squeezed
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 1 cup pasta water reserved after cooking pasta
Instructions
- In a bowl, toss the chicken pieces with olive oil, garlic powder, salt, pepper, and Romano cheese. Make sure the chicken is evenly coated.
- Heat a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Set aside. Cook in batches if needed to ensure even browning.
- While the chicken is cooking, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Drain the pasta and set aside.
- In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant, but be careful not to burn it!
- Pour in the heavy cream and chicken broth. Bring to a simmer, stirring constantly.
- Reduce the heat to low and stir in the Romano cheese and lemon juice. Season with salt and pepper to taste. Simmer for a few minutes, allowing the sauce to thicken slightly.
- Add the cooked pasta and chicken to the sauce. Toss to coat everything evenly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Stir in the chopped fresh parsley.
- Serve immediately, garnished with extra Romano cheese and a sprinkle of parsley. Enjoy!
