Chicken Romano with Creamy Garlic Lemon Pasta
Crispy fried chicken coated in parmesan crumb served with creamy garlic lemon pasta for a speedy, easy mid-week meal.
Ingredients
Chicken Romano
- 400g chicken scallopini (thinly sliced chicken cutlets)
- 1 egg, light beaten
- 1/2 cup plain flour
- 1/2 cup pecorino romano or parmigiano reggiano (parmesan cheese), grated
- 1/4 tsp garlic salt
- Olive oil, to shallow frying
Creamy Garlic Lemon Chicken
- 400g pasta (linguine or fettucine)
- 300ml creme fraiche
- 1 tbsp salted butter
- 1 tsp minced garlic
- Zest and juice 1/2 lemon
- 50g grated pecorino romano or parmigiano reggiano (parmesan cheese), grated
- Salt and pepper, to season
- Fresh flat leaf parsley, to garnish
Instructions
Chicken Romano
- In a shallow dish, mix together plain flour and garlic salt. Place beaten egg in a separate dish, and grated cheese in a third dish.
- Coat each chicken scallopini in the flour, followed by the egg, and finally by the grated cheese.
- Heat 1 tbsp olive oil over medium-high heat.
- Cook each chicken fillet for 2-3 minutes on each side, or until cooked through and golden. Add additional olive oil as required.
- Set cooked scaloppini aside and prepare pasta.
Creamy Garlic Lemon Pasta
- Bring a large pot of water to the boil and season generously with salt.
- Add pasta, and cook according to packet instructions until al dente.
- Heat butter over medium heat and then cook garlic 2-3 minutes or until soft and fragrant.
- Add creme fraiche, lemon juice and zest and cheese and stir through until smooth and creamy.
- Season with salt and pepper to taste.
- Toss pasta through the sauce and sprinkle with cracked black pepper and fresh parsley.
- Serve with chicken romano.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 901Total Fat: 57gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 222mgSodium: 999mgCarbohydrates: 66gFiber: 3gSugar: 11gProtein: 31g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
More Perfect Pasta Recipes
Chicken Romano with Creamy Lemon Pasta Recipe
In the kitchen, there are many food-friendships I love, such as salmon and wasabi, potatoes and bacon, chorizo and pretty much everything. However, chicken and creamy pasta is my favourite food-friendship of all. I am not sure why these work so well together. Yet when it comes to comfort food this pairing is absolute heaven. With that said, I am sure you can appreciate my adoration of my Chicken Romano with Creamy Garlic Lemon Pasta.
The crispy, shallow fried chicken romano plays perfectly with the tangy but creamy pasta, with its wonderfully rich garlic and lemony flavours. The lemon and garlic cut through the richness of the cream, whose velvetiness complements the crispy coating of the chicken.
Honestly, I could talk about this recipe all day were I given the opportunity!
To me, this romano chicken recipe constitutes a midweek meal. The chicken only takes a few seconds to prepare, and mere minutes to cook. Likewise, the pasta sauce is a speedy one, though never sacrificing time for flavour. When tossed through lengths of linguine or tagliatelle it creates the most wonderfully, comforting pasta.
If you’re familiar with my Risotto alla Milanese recipe, you’ll know we don’t eat pasta too often in our home. However, sometimes the type of comfort we need can only be given by a big bowl of swirling pasta, with a luxuriously velvety sauce. With a swathe of rain making its way across Scotland at the moment pasta is definitely on the menu!
The beauty of this romano chicken with creamy lemon pasta is what I consider to be at the heart of all Italian cuisine – its simplicity. We have gorgeous flavours which work together to create something truly delicious. And when you have a food-friendship as good as this? What’s not to love!
What’s your favourite food-friendship? Let me know in the comments, after the recipe!
Let’s talk Ingredients…
Chicken: This recipe calls for chicken scaloppini, which are chicken breasts thinly sliced. If you are handy with a blade, you can fillet the breasts yourself, however, your butcher will be able to do this for you.
Crème Fraiche: I prefer Crème Fraiche to both sour cream and regular cream for my pasta sauces. Not only does it contain fewer calories to regular cream, but it also has a wonderfully mild sour flavour which helps elevate the sauce. When combined with lemon and garlic, it’s a truly satisfying experience.
Pasta: I use tagliatelle or linguine when making this dish, however, feel free to use whichever pasta you prefer.
Cheese: Whether you use pecorino romano, the cheese this dish is named for, or Parmigiano Reggiano (aka parmesan cheese) you want to use a hard Italian style cheese to ensure the best flavour, texture and crumb for this Chicken Romano recipe.
This looks so good dear! Thanks for sharing the recipe!
Jessica | notjessfashion.com
Love this recipe! It was so easy and had so much flavor! I’ll be making it again for sure!
I’ve never had a pasta dish paired with deep-fried chicken before, but now that’s exactly what I want to have once I look at all your drool-worthy photos. I’ll be making this ASAP.
You’ve got all the goodness in there. I think I’d love to have this every single day, It’s got so much flavor and my absolute favorite ingredient – PASTA !! Definitely making it
OMG this sounds like the best dinner ever! Chicken romano is so good and that pasta looks so creamy and zesty!
Drooling over this delicious pasta recipe. Will try over weekend.