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Romano Chicken With Lemon Garlic Pasta is beautifully presented in this featured image, highlighting its deliciousness.

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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, 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
  • 1 pound pasta linguine, spaghetti, or fettuccine
  • 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
  • Zest of 1/2 lemon
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Large Skillet
  • Shallow dish
  • Measuring cups and spoons
  • Meat thermometer
  • Pot for pasta
  • Colander
  • Lemon zester
  • Garlic press or knife
  • Tongs or spatula
  • Paper towels

Method
 

  1. Pat the chicken breasts dry with paper towels.
  2. In a shallow dish, combine the Romano cheese, flour, Italian seasoning, garlic powder, salt, and pepper. Mix well.
  3. Dredge each chicken breast in the Romano cheese mixture, pressing gently to ensure it sticks. Make sure both sides are fully coated.
  4. Heat the olive oil and butter in a large skillet over medium-high heat.
  5. 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).
  6. Remove the chicken from the skillet and set aside.
  7. Add the chicken broth and lemon juice to the skillet and scrape up any browned bits from the bottom of the pan.
  8. Simmer for a minute or two to reduce the sauce slightly.
  9. Return the chicken to the skillet and spoon the sauce over the top. Garnish with fresh parsley.
  10. Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  11. While the pasta is cooking, melt the butter in a large skillet over medium heat.
  12. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
  13. Pour in the chicken broth and bring to a simmer.
  14. Add the heavy cream, Parmesan cheese, lemon juice, and lemon zest. Stir until the cheese is melted and the sauce is smooth.
  15. Add the cooked pasta to the skillet with the sauce. Toss to coat.
  16. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  17. 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.