Copy Cat Spicy Chicken Romano
There are certain restaurant dishes you never forget, and for me, Johnny Carino’s Copy Cat Spicy Chicken Romano Pasta is one of them. Even though the restaurant is now closed, I loved that dish so much I recreated at home — and this copycat spicy romano chicken pasta recipe hits every craving.
It’s a spicy creamy chicken pasta made with bow-tie noodles, sun-dried tomatoes, artichoke hearts, mushrooms, and grilled chicken tossed in a creamy dreamy sauce. It has all the comfort of restaurant-style pasta, but it’s actually an easy chicken pasta you can make as a 30 minute dinner recipe kind of like my Easy Chicken Tortellini Pasta Bake.
And if quick cozy chicken pasta nights are your thing, you might also love my Creamy Chicken Pasta Bake or my Copycat Olive Garden Chicken Scampi for another comfort-food favorite.
Recommended for this recipe:
5 Qt Dutch Oven
A dutch oven is one of my favorite kitchen items. It’s great for soups, one pot dishes, browning, and sauteing. It goes easily from stove top to oven.
a little secret about this
Copy Cat Spicy Chicken Romano
I do need to let you all in on a little secret right here and now! There is actually no romano in this recipe! I opted to just use Parmesan to make my grocery list and life in general easier. And I’m absolutely good with it! But the funny thing is that I will forever still call this Spicy Chicken Romano because it was the original version I loved! If you want to use Romano as the cheese, by all means, go for it!!
30 Minute Spicy Chicken Romano Pasta
Make this creamy restaurant-style chicken pasta made with bow-tie noodles, sun-dried tomatoes, artichoke hearts, mushrooms, and grilled chicken tossed in a creamy dreamy sauce.
Ingredients
- 2 tbsp olive oil, divided
- 4 boneless chicken breast cutlets
- 1-2 tsp creole seasoning
- 12 oz. bowtie pasta
- 2 tbsp melted butter
- 1/2 cup sliced mushrooms
- 1/4 cup of sliced green onions
- 1 14 oz. can drained artichoke hearts
- 1/4 cup sundried tomatoes
- 1 pinch crushed red pepper flakes
- 1 tbsp flour
- 1 pint half and half
- 1/2 cup grated Parmesan
Instructions
- Season chicken breast cutlets with creole seasoning. Add 1 tbsp olive oil to a large skillet and heat over medium to medium-high heat. Once oil is heated, add chicken to the skillet. Cook about 6 minutes per side or until chicken reaches 165 degrees. Remove chicken from skillet to a plate and set aside to rest.
- Boil bowtie pasta according to package instructions.
- While pasta is boiling, melt butter and 1 tbsp olive oil over medium heat. Add to skillet: mushrooms, green onions, artichokes, sundried tomatoes and crushed red pepper flakes. Season with some creole seasoning. Saute for about 2-3 minutes. I also like to add a little water (about 1/4 cup) to deglaze the bottom of the pan and get all those good bits.
- Add 1 tbsp flour and stir and let cook for about 1 minute.
- Add in 1 pint of half and half and let simmer for a few minutes.
- Slice chicken very thin and add thinly sliced chicken and stir. Next, stir in 1/2 cup grated Parmesan. Bring to a simmer for about 5 minutes.
- Add drained, cooked pasta and stir to combine.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 18gSaturated Fat: 7gUnsaturated Fat: 11gCholesterol: 96mgSodium: 476mgCarbohydrates: 19gFiber: 3gSugar: 5gProtein: 34g
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This sounds like a delicious recipe! Thanks so much for sharing at Best of the Weekend and will be pinning to our party board – have a happy weekend!
love recipes especially copy cat recipes I can make at home thanks for sharing visiting from weary chef have a great weekend
Thank you for the nice recipe.
Thanks Liz!
How many people does this recipe feed?
Hi Karla! This feeds about 6 people. This is one of my older posts. I’ll update the recipe and make it printer-friendly too! Thanks for visiting!
I need to make this for 120 people. Do you have any suggestions on how to do that?
Hi Becky! That’s a pretty big amount, and I have never done that before. Perhaps you could make it ahead in stages. The most I’ve served is 40 people (but not with this recipe). To do that I used two large 18 inch roaster pots to cook the food. Perhaps you could do that over a period of a few days and refrigerate the sauce.
I love this recipe.. its as close as you can get to Johnny Carino’s. Thank you. I have been using your recipe for 4 yrs now. I have used half and half as well as whipping cream. Both wrk really well..
So glad to hear it John! Thanks for letting me know!
Are the sun dried tomatoes in oil or dried ?
Hi Carrie! I’ve used both in this recipe!