Creamy Chicken Pasta with Romano Cheese
Tender chicken breast and pasta tossed in a rich, creamy sauce with grated Romano cheese, perfect for a satisfying dinner.
Ingredients
- •12 oz fettuccine or linguine pasta
- •2 boneless, skinless chicken breasts (about 1 lb total)
- •1 tbsp olive oil
- •1/2 cup finely chopped yellow onion
- •2 cloves garlic, minced
- •1 1/2 cups heavy cream
- •1 cup chicken broth
- •1/2 cup grated Pecorino Romano cheese, plus more for garnish
- •1/4 cup chopped fresh parsley, plus more for garnish
- •1/2 tsp salt
- •1/4 tsp black pepper
- •Pinch of red pepper flakes (optional)
Dietary Info
Instructions
- 1
Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- 2
While pasta cooks, cut chicken breasts into 1-inch pieces. Season with salt and pepper. Heat olive oil in a large skillet or pot over medium-high heat. Add chicken 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 red pepper flakes (if using) and cook for another minute until fragrant.
- 4
Pour in the heavy cream and chicken broth. Bring to a gentle simmer, stirring occasionally. Stir in the 1/2 cup grated Pecorino Romano cheese and chopped parsley. Continue to simmer for 3-5 minutes, or until the sauce slightly thickens. If the sauce is too thick, add a splash of the reserved pasta water.
- 5
Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss everything together until the pasta is well coated. If needed, add more reserved pasta water to reach desired consistency. Taste and adjust seasoning with salt and pepper.
- 6
Serve immediately, garnished with additional grated Pecorino Romano cheese and fresh parsley.
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