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Overhead view of Chicken Romano featuring two golden-brown crusted breasts on glossy pale orange spaghetti. (Chicken Romano Recipe)

Chicken Romano Recipe: The Ultimate Crispy Romano-Crusted Chicken with Creamy Tomato-Pasta

An elite Chicken Romano Recipe featuring a pebbled Romano cheese crust, al dente spaghetti, and a glossy pale orange tomato-cream sauce. Perfectly crispy, creamy, and restaurant-quality for the home cook.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Chicken Romano Ingredients
  • 1.5 lbs Chicken Breasts Pounded to 1/4 inch thickness
  • 1.5 cups (150g) Pecorino Romano Cheese Finely grated
  • 1 cup (60g) Breadcrumbs Plain or panko
  • 0.5 cup (64g) All-Purpose Flour
  • 2 large Eggs Beaten
  • 12 oz (340g) Spaghetti Cooked al dente
  • 1 cup (240ml) Heavy Cream
  • 0.5 cup (120ml) Tomato Purée Or smooth passata
  • 2 tbsp (28g) Unsalted Butter
  • 2 tbsp (30ml) Olive Oil
  • 0.25 cup (10g) Fresh Parsley Finely chopped for garnish

Equipment

  • 1 12-inch Skillet Stainless steel or cast iron preferred.
  • 1 Meat Pounder For uniform chicken thickness.
  • 3 Wide Shallow Bowls For the dredging station.

Method
 

Prep and Dredge
  1. Pound chicken breasts to 1/4 inch thickness. Season with salt.
  2. Coat chicken in flour, dip in beaten eggs, then press firmly into the Romano-breadcrumb mixture for a pebbled texture.
Cook and Assemble
  1. Heat oil and butter. Sear chicken 3-4 mins per side until golden-brown and crispy.
  2. Whisk cream and tomato purée in the pan until a glossy, pale orange sauce forms.
  3. Toss pasta in sauce, swirl into a bowl, top with chicken, and garnish with parsley and extra cheese.

Notes

Use freshly grated Pecorino Romano for the best melt and crust.
Reheat in an air fryer to keep the chicken crispy.