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Romano Chicken with Lemon Garlic Pasta

A delightful dish featuring tender chicken breasts coated in a Romano cheese crust, paired with pasta in a zesty lemon garlic sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

Chicken Preparation
  • 4 boneless, skinless chicken breasts Ensure the chicken is dry before seasoning.
  • 1 cup grated Romano cheese Can substitute with Parmesan if necessary.
  • 2 tablespoons olive oil For searing the chicken.
Pasta Ingredients
  • 1 pound spaghetti or your choice of pasta Any pasta will work, choose your favorite.
  • 4 cloves garlic, minced Fresh garlic is recommended for flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and boil a large pot of salted water for your pasta.
Coat the Chicken
  1. Pat the chicken breasts dry, season with salt and pepper, and coat them with Romano cheese.
Sear the Chicken
  1. In a large oven-safe skillet, heat olive oil over medium-high heat, add the chicken, and cook for 4-5 minutes until golden brown on each side.
Bake the Chicken
  1. Transfer the skillet to the oven and bake the chicken for 15-20 minutes or until it reaches an internal temperature of 165°F (74°C).
Cook the Pasta
  1. While the chicken bakes, cook the spaghetti according to package directions, reserve 1 cup of pasta water, then drain the pasta.
Prepare the Sauce
  1. In the same skillet, sauté minced garlic on low heat for 1 minute until fragrant. Add the cooked pasta and lemon juice, tossing to combine and adjusting the consistency with pasta water as needed.
Serve
  1. Plate the pasta, place the cheesy chicken breasts on top, and garnish with fresh parsley and extra Romano cheese.

Notes

For best results, avoid overcooking the chicken and watch the garlic closely to prevent burning. Leftovers can be stored in the fridge for up to 3 days.