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Creamy Lemon Chicken Romano Pasta

Creamy lemon Romano pasta loaded with tender chicken, spaghetti, and cheesy tortellini for the ultimate comforting Italian-inspired dinner.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 620

Ingredients
  

Pasta and Chicken
  • 2 boneless skinless chicken breasts
  • 8 ounces spaghetti
  • 10 ounces cheese tortellini
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp butter
  • 1 cup heavy cream
  • 1 cup Romano cheese grated
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp paprika
  • 1 tbsp lemon zest
  • 3 tbsp fresh lemon juice
  • 0.5 cup chicken broth
  • 2 tbsp parsley chopped
  • extra Romano cheese for garnish
  • lemon slices for garnish

Equipment

  • Large pot
  • Large skillet
  • Mixing spoon
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
  2. Add tortellini during the last few minutes of cooking. Drain and set aside.
  3. Season sliced chicken with salt, pepper, paprika, and Italian seasoning.
  4. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and fully cooked.
  5. Remove chicken from skillet and set aside.
  6. Reduce heat to medium and melt butter in the skillet. Add garlic and sauté until fragrant.
  7. Pour in chicken broth and scrape the skillet to release browned bits.
  8. Stir in heavy cream and simmer gently.
  9. Gradually add Romano cheese while stirring until smooth and creamy.
  10. Mix in lemon zest and lemon juice.
  11. Return chicken to skillet and simmer briefly.
  12. Add cooked spaghetti and tortellini, tossing until fully coated in sauce.
  13. Garnish with parsley, extra Romano cheese, and lemon slices before serving.

Notes

Use freshly grated Romano cheese for the smoothest sauce. Add spinach or mushrooms for extra flavor and nutrition.