Go Back
Creamy Romano Chicken, a delicious and creamy chicken dish, is featured in this image.

Ultimate Creamy Romano Chicken

This creamy Romano chicken recipe delivers restaurant-quality flavor at home. The key is understanding emulsion stability, flavor layering, and Maillard browning to create a rich and decadent sauce that perfectly coats the chicken and pasta.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts, about 6-8 ounces each
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste
  • Onion powder, to taste
  • Italian seasoning, to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Romano cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 8 ounces fettuccine or linguine pasta
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • large skillet
  • large pot
  • paper towels
  • cutting board
  • knife
  • whisk
  • tongs
  • Pasta strainer

Method
 

  1. Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, garlic powder, onion powder, and Italian seasoning. Dredge the chicken in the flour, shaking off any excess.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Add the butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds, or until fragrant. Pour in the chicken broth and deglaze the pan, scraping up any browned bits from the bottom.
  4. Stir in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for 2-3 minutes, or until slightly thickened. Gradually whisk in the Romano cheese and Parmesan cheese until melted and smooth. Stir in the lemon juice.
  5. Slice the cooked chicken breasts and add them back to the skillet with the sauce. Toss to coat. Meanwhile, cook the pasta according to package directions.
  6. Drain the pasta and add it to the skillet with the chicken and sauce. Toss to combine. Garnish with fresh parsley and serve immediately.

Notes

For a richer sauce, use full-fat heavy cream. If the sauce becomes too thick, add a splash of pasta water to thin it out. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can add a pinch of red pepper flakes for a little spice.