Let’s Gather Our Ingredients
For the Romano Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Romano cheese, plus more for serving
- 1/4 cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley, for garnish
For the Lemon Garlic Pasta:
- 1 pound pasta (linguine, spaghetti, or fettuccine work great!)
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for serving
- Juice of 1 lemon, plus zest of 1/2 lemon
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Why This Recipe Works (And How to Avoid Common Pitfalls)
Okay, friend, let’s talk about why this Romano Chicken With Lemon Garlic Pasta is going to be a weeknight superstar in your kitchen. First, the Romano cheese crust on the chicken gives you that fantastic savory, slightly salty bite. It’s *way* more interesting than just plain breaded chicken.
Now, here’s a pitfall alert: sometimes, the chicken can end up a little dry. The secret? Don’t overcook it! We’re pan-frying, not roasting for hours. Also, that little bit of chicken broth and lemon juice at the end helps deglaze the pan and keeps everything moist. I can’t tell you how many times this step has saved me!
And the pasta? Oh, the pasta. That bright, lemony sauce is the perfect complement to the richness of the chicken. The trick here is to not let the garlic burn. Keep the heat moderate, and stir frequently. Burnt garlic is the enemy of flavor. Trust me on this.
Step-by-Step Instructions: Let’s Cook!
Get Started with the Chicken:
- Prep the Chicken: Pat the chicken breasts dry with paper towels. This helps the Romano cheese mixture adhere better.
- Make the Romano Crust: In a shallow dish, combine the Romano cheese, flour, Italian seasoning, garlic powder, salt, and pepper. Mix well.
- Coat the Chicken: Dredge each chicken breast in the Romano cheese mixture, pressing gently to ensure it sticks. Make sure both sides are fully coated.
- Sear the Chicken: Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the chicken breasts in the skillet.
- Cook the Chicken: Cook for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check!
- Deglaze the Pan: Remove the chicken from the skillet and set aside. Add the chicken broth and lemon juice to the skillet. Scrape up any browned bits from the bottom of the pan. This adds a ton of flavor! Simmer for a minute or two to reduce the sauce slightly.
- Finish the Chicken: Return the chicken to the skillet and spoon the sauce over the top. Garnish with fresh parsley.
Now, for the Lemon Garlic Pasta:
- Cook the Pasta: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold for creating a creamy sauce!
- Sauté the Garlic: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic!
- Make the Sauce: Pour in the chicken broth and bring to a simmer. Add the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Stir until the cheese is melted and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan cheese.
Serving Suggestions and Delicious Pairings
This Romano Chicken With Lemon Garlic Pasta is a complete meal in itself, but if you’re looking to round it out, consider serving it with a simple side salad. Arugula with a light vinaigrette would be perfect! Or, some steamed asparagus or roasted broccoli would add a nice touch of green. If you want to get fancy, a crusty loaf of bread is always a welcome addition for soaking up all that delicious lemon garlic sauce. Seriously, don’t let any of that go to waste!Variations and Substitutions (Let’s Get Creative!)
- Cheese Swap: Don’t have Romano cheese? Parmesan will absolutely work in a pinch! It won’t have quite the same sharp, salty flavor, but it’ll still be delicious.
- Spice It Up: Add a pinch of red pepper flakes to the pasta sauce for a little heat.
- Veggie Boost: Toss in some sautéed spinach or sun-dried tomatoes to the pasta for extra nutrients and flavor.
- Creamier Sauce: For an even richer sauce, use half-and-half instead of heavy cream.
- Gluten-Free: Use gluten-free pasta and a gluten-free all-purpose flour blend for the chicken.
Making It Ahead and Storage Tips
You can definitely prep parts of this Romano Chicken With Lemon Garlic Pasta ahead of time. The Romano cheese mixture for the chicken can be made a day in advance and stored in an airtight container. You can also cook the chicken ahead of time and reheat it in the oven or skillet. However, the pasta is best served immediately. If you do have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to prevent the pasta from drying out.Other Chicken Pasta Recipes You’ll Love
If you’re a fan of chicken and pasta (and who isn’t?), you should definitely check out some of my other favorite recipes. The Marry Me Chicken Pasta is a guaranteed crowd-pleaser. It’s creamy, dreamy, and packed with flavor. For a similar cheesy goodness, try the Parmesan Chicken Pasta Ultimate Recipe. Or, if you’re looking for something a little simpler, the Creamy Garlic Parmesan Chicken Pasta is always a winner. Don’t forget to also check out this Garlic Parmesan Chicken Pasta recipe! Looking for even more creamy goodness? This Creamy Garlic Parmesan Chicken Pasta is a must-try. And one more time, don’t miss the Marry Me Chicken Pasta, it is truly irresistible.Final Thoughts
So, there you have it – my foolproof recipe for Romano Chicken With Lemon Garlic Pasta! I hope you give it a try and enjoy it as much as my family does. Don’t be afraid to experiment with the variations and make it your own. Happy cooking!What is the key to keeping the Romano chicken from becoming dry?
Don’t overcook the chicken when pan-frying it. Also, deglazing the pan with chicken broth and lemon juice helps keep the chicken moist.
Can I substitute the Romano cheese in the chicken recipe?
Yes, if you don’t have Romano cheese, Parmesan cheese can be used as a substitute. It may not have the same sharp, salty flavor but will still be delicious.
How can I prevent the garlic from burning when making the lemon garlic pasta?
Keep the heat moderate and stir the garlic frequently while sautéing it. Burnt garlic will ruin the flavor of the sauce.
Can I prepare any part of this dish in advance?
Yes, you can make the Romano cheese mixture for the chicken a day in advance and store it in an airtight container. You can also cook the chicken ahead of time and reheat it. However, the pasta is best served immediately.
Romano Chicken with Lemon Garlic Pasta
This recipe combines tender, Romano cheese-crusted chicken with a bright and flavorful lemon garlic pasta. It’s a complete and satisfying meal that’s perfect for a weeknight dinner. The zesty lemon sauce complements the savory chicken beautifully.
Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels.
- In a shallow dish, combine the Romano cheese, flour, Italian seasoning, garlic powder, salt, and pepper. Mix well.
- Dredge each chicken breast in the Romano cheese mixture, pressing gently to ensure it sticks. Make sure both sides are fully coated.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Carefully place the chicken breasts in the skillet and cook for about 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside.
- Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan.
- Simmer for a minute or two to reduce the sauce slightly.
- Return the chicken to the skillet and spoon the sauce over the top. Garnish with fresh parsley.
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and bring to a simmer.
- Add the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Stir until the cheese is melted and the sauce is smooth.
- Add the cooked pasta to the skillet with the sauce. Toss to coat.
- If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.
Notes
Don’t overcook the chicken to prevent it from drying out. Be careful not to burn the garlic when sautéing it. The Romano cheese mixture for the chicken can be made a day in advance and stored in an airtight container. The pasta is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of chicken broth or water to prevent drying. For variations: Use Parmesan cheese instead of Romano, add red pepper flakes for heat, or toss in sautéed spinach or sun-dried tomatoes. For a creamier sauce, use half-and-half instead of heavy cream. Use gluten-free pasta and flour for a gluten-free version.
