Irresistible Romano Chicken Lemon Garlic Pasta
This Romano Chicken Lemon Garlic Pasta recipe is a vibrant and flavorful dish perfect for a weeknight meal. Tender chicken and perfectly cooked pasta are coated in a creamy, tangy lemon garlic sauce that's sure to impress. Easy to make and bursting with flavor, this recipe will quickly become a family favorite.
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!
Notes
For a richer flavor, use Romano cheese instead of Parmesan. If you like a little spice, add a pinch of red pepper flakes to the sauce. To lighten the dish, substitute half-and-half for the heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth or water if needed to loosen the sauce.