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