The enticing aroma of golden chicken mingled with a hint of lemon and garlic wafts through the kitchen, creating an atmosphere of pure bliss. This delightful dish combines crispy Romano chicken with a luscious bed of lemon garlic pasta, all while taking just about 30 minutes to prepare. It’s an irresistible meal that guarantees both crunch and flavor in every bite.
This recipe is perfect for anyone looking for a delicious weeknight dinner or a quick meal for entertaining guests. Prepare it for a cozy family night or serve it up at your next dinner party. Make ahead by prepping the chicken cutlets in advance; they store well in the fridge for a day before cooking.
Why You’ll Love This Recipe
- The crispy Romano chicken adds an irresistible crunch to every bite.
- The bright lemon flavor in the pasta complements the chicken beautifully.
- It takes only 30 minutes from start to finish, perfect for busy nights.
- Easy to customize; adjust lemon and garlic to suit your taste.
What You’ll Need
Gather these ingredients to create your Romano Chicken with Lemon Garlic Pasta masterpiece.
For the Chicken
- 1/2 lb chicken breasts, butterflied or thinly cut into cutlets
- salt and pepper, to taste
- 1/2 cup finely grated Parmesan cheese or Romano cheese
- 1 egg, beaten
- dry parsley, to taste
- 1/2 cup panko bread crumbs, homemade or store-bought
- oil for frying, a combination of olive oil and sunflower oil
For the Pasta
- 1/2 lb linguine or spaghetti or other pasta
- juice from 1 lemon, or to taste
- 3 cloves garlic, minced
- zest from 1/4 lemon
- 2 Tbsp butter, cold
- 2-3 Tbsp whipping cream, or to taste
- salt, to taste
- pepper, to taste
Pasta can be swapped for gluten-free options.
Substitutions & Swaps
- Chicken can be replaced with turkey.
- Panko can be substituted with regular breadcrumbs.
- Whipping cream can be replaced with half-and-half.
- Fresh parsley can be used instead of dry.
How to Make It
Get ready to whip up this delicious meal in just a few steps!
1. Prepare the chicken
Place the Parmesan cheese in a shallow dish. In another dish, combine the beaten egg and dry parsley. In a third dish, add the panko bread crumbs.
2. Dredge the chicken
Season the chicken cutlets with salt and pepper. Dredge one cutlet in the Parmesan cheese, then dip it into the beaten egg, and finally press it into the panko bread crumbs, coating both sides well. Shake off the excess.
3. Cook the chicken
Heat the olive oil in a pan over medium-low heat. Add the coated chicken cutlets and cook until they are golden brown and cooked through, about 4-5 minutes per side.
4. Cook the pasta
Meanwhile, cook the linguine or spaghetti according to package directions. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water.
5. Make the lemon garlic sauce
In the same pan used for the chicken, add the lemon juice, minced garlic, lemon zest, and a pinch of salt and pepper. Cook until the liquid reduces to about half, stirring occasionally.
6. Finish the sauce
Add 1 tablespoon of cold butter to the sauce and swirl the pan to melt it. Repeat with another tablespoon of butter. Then stir in the whipping cream and about 2 tablespoons of reserved pasta water to create a creamy sauce.
7. Combine pasta and sauce
Add the cooked pasta to the lemon garlic sauce and toss well to combine, ensuring that every strand is coated evenly.
8. Serve
Place the crispy Romano chicken over the lemon garlic pasta and enjoy!
How to Store It
Fridge: 3 days in an airtight container.
Freezer: No, pasta loses texture after freezing.
Reheat: Microwave for 1-2 minutes or until heated through.
Tips for Best Results
- Use freshly grated cheese for better flavor and texture.
- Don’t overcrowd the pan while frying; it ensures even cooking.
- Adjust the lemon juice for a brighter or milder flavor.
- Let the chicken rest for a couple of minutes before serving for extra juiciness.
Serving Suggestions
- Pair with a fresh green salad for a complete meal.
- Serve with garlic bread on the side for extra flavor.
- Great for evening gatherings or special occasions.
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