Spicy Romano Chicken Pasta is a sponsored post written by me on behalf of Skinner® pasta.
Some of my favorite memories with friends and family are centered around a delicious meal. I can recall some of those meals, and they are often pasta! I can remember the delicious pasta recipes my mom used to make, the meals at Italian restaurants, and even meals I have made in my own home for friends and family. Pasta is such a great way to celebrate friendship.
Hubby and I both love spicy food, so Spicy Romano Chicken Pasta is a great choice to serve to family and friends. It is one of our favorite meals! I try to not make it very spicy when we have friends over, but just a hint of cayenne goes a long way.
If you are looking for a seafood pasta dish, try this crawfish Monica recipe.
Spicy Romano Chicken Pasta
The flavor in this meal is SO good. Everything from the garlic on the chicken to the cayenne in the sauce just complements each other so well. This is a dish you will be making again! Serve with this amazing Muesli Bread and broccolini! Or check out one of these bread machine recipes if that’s more your style.
What is your favorite meal to eat with friends?
Spicy Romano Chicken Pasta
This Spicy Romano Chicken Pasta is a delicous family meal!
Ingredients
- 2-3 chicken breasts
- garlic powder and salt to season chicken
- olive oil
- one package of your favorite Skinner pasta
- 2 cups plus 3 TBSP of heavy cream
- 4 TBSP butter
- 2 tsp salt
- 1 tsp black pepper
- 1 TBSP corn starch
- 1/2 cup Romano cheese, shredded
- 1/4 cup Parmesan or Fontina cheese, shredded
- 1/2 – 1 tsp Cayenne pepper (more or less depending on preference)
- 1/2 cup sliced mushrooms
- 1/2 cup sun dried tomatoes
Instructions
- Preheat oven to 400 degrees F.
- Place chicken breasts in a glass baking dish.
- Drizzle chicken with olive oil.
- Sprinkle chicken with salt and garlic powder to taste.
- Cook chicken breasts for 30 minutes, or until done.While chicken is cooking, bring a pot of water, half full, to a boil.
- Cook pasta according to directions on packaging
- Drain pasta and set aside.
- Melt 4 TBSP butter in a large pan or cast iron skillet.
- Add 2 cups of heavy cream, 2 tsp salt, and 1 tsp pepper and bring to a light boil.
- Mix 1 TBSP corn starch into 3 TBSP heavy cream (or milk.)
- Stir the corn starch mixture into the heated heavy cream mixture and remove from heat.
- Add your cheeses and cayenne pepper into the cream mixture.
- In another skillet, add 1 - 2 TBSP of olive oil.
- Add in the sliced mushrooms and saute for 5 minutes.
- Fold in sun dried tomatoes and cook for another 30 seconds.
- Add the mushrooms and sun dried tomatoes to the cream/cheese sauce and stir well.
- Fold in cooked pasta, about a cup at a time and stir so the sauce/pasta ratio remains the same. (You may not use all of the pasta.)
- Slice cooked chicken breasts and place on top of pasta.
- Serve and enjoy!
Brandy
Sunday 20th of August 2017
We love spicy so I will have to make this up for the family, appreciate a new recipe idea! I love how moist the chicken looks and pasts is my favorite meal idea. Will try to cook this one night this week!
lindsay bozek
Saturday 19th of August 2017
This looks delicious! Like something I would get in a restaurant. And that serving dish is perfect for Texas' favorite pasta :)
Desiree Lopez
Friday 18th of August 2017
This recipe sounds like a plate of yummy goodness! For my family to eat it I would have to dial down the cayenne but with the sun dried tomatoes I bet the flavor will still be delicious. I'll just add the cayenne to my plate of pasta!
Dawn Lopez
Friday 18th of August 2017
I really love pasta dishes so this recipe is sure to be a winner. The flavor combo sounds delicious to me with the sun dried tomatoes and cayenne. I think I'll kick that cayenne up a notch too!
Kristi
Friday 18th of August 2017
My kids would live on pasta if I let them, will be adding this to our menu rotation as I need something new.