Creamy Chicken and Romano Cheese Pasta

Name: Creamy Chicken and Romano Cheese Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 12 ounces fettuccine or linguine pasta; 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 1/2 cups chicken broth; 1 cup heavy cream; 1/2 cup grated Pecorino Romano cheese, plus more for garnish; 1/4 cup chopped fresh parsley, plus more for garnish; 1 cup frozen peas (optional)

EasyItalian-AmericanPrep: 15 minutesCook: 20 minutesServes 4

A comforting and flavorful dinner featuring tender chicken, al dente pasta, and a rich, creamy sauce infused with the sharp, salty taste of Romano cheese. This dish is perfect for a weeknight meal, offering a satisfying balance of protein, vegetables, and carbohydrates.

Ingredients

•12 ounces fettuccine or linguine pasta
•1 tablespoon olive oil
•1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1 small yellow onion, finely chopped
•2 cloves garlic, minced
•1 1/2 cups chicken broth
•1 cup heavy cream
•1/2 cup grated Pecorino Romano cheese, plus more for garnish
•1/4 cup chopped fresh parsley, plus more for garnish
•1 cup frozen peas (optional)

Dietary Info

Contains dairyContains gluten

Instructions

1
Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
2
While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken cubes, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3
Reduce heat to medium. Add chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
4
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in heavy cream and bring the sauce to a gentle simmer. Reduce heat to low and stir in the grated Pecorino Romano cheese until melted and smooth. If using, add the frozen peas and cook for 2-3 minutes until heated through.
5
Add the cooked chicken and drained pasta to the skillet with the sauce. Toss gently to combine, ensuring the pasta and chicken are well coated. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
6
Stir in the 1/4 cup chopped fresh parsley. Serve immediately, garnished with additional Pecorino Romano cheese and fresh parsley, if desired.

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