Creamy Chicken Breast Pasta with Romano Cheese
A delicious and easy-to-make creamy pasta dish featuring tender chicken breast, a rich sauce, and the sharp, salty flavor of Romano cheese. Perfect for a satisfying weeknight dinner.
Ingredients
- •12 ounces fettuccine or your favorite pasta
- •2 boneless, skinless chicken breasts (about 1.5 lbs total), cut into 1-inch cubes
- •1 tablespoon olive oil
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1/2 cup chicken broth
- •1 1/2 cups heavy cream
- •1/2 cup grated Pecorino Romano cheese, plus more for serving
- •1/4 cup chopped fresh parsley, plus more for garnish
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
Dietary Info
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken cubes and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the skillet and set aside.
- 3
Add the chopped onion to the same skillet and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, salt, and pepper. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the sauce slightly thickens.
- 5
Return the cooked chicken to the skillet with the sauce. Add the cooked and drained pasta, grated Pecorino Romano cheese, and chopped parsley. Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick, until the pasta is well coated.
- 6
Serve immediately, garnished with extra Pecorino Romano cheese and fresh parsley.
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