Copy Cat Spicy Chicken Romano – Creamy bow-tie pasta with smoky sun-dried tomatoes, artichoke hearts, mushrooms, and green onions all tossed with thinly sliced grilled chicken. This is a wonderful at-home version of a Johnny Carino’s classic!
I adore the Spicy Chicken Romano at Johnny Carino’s! This recipe nails it!
Oh my…this is a great pasta dish! I have to admit. I am not one to really be a huge fan of many of the main ingredients like artichoke hearts, sun-dried tomatoes, and mushrooms. But there is just something about them in this pasta. They truly make the dish. The combination is excellent.
*Update – Sadly, we no longer have a Carino’s restaurant 🙁 I am so glad I can still enjoy my favorite dish from home!!
- 3 chicken breasts
- 12 oz. bowtie pasta
- 2 tbsp melted butter
- 1 tbsp olive oil
- ½ cup sliced mushrooms
- ¼ cup of sliced green onions
- 1 14 oz. can drained artichoke hearts
- ¼ cup sundried tomatoes (I used smoked)
- 1 tbsp flour
- 1 pint half and half
- salt and pepper or creole seasoning to taste
- ½ cup shredded/grated Parmesan
- 1 pinch crushed red pepper flakes
- Using an indoor grill pan or outdoor grill, grill chicken breasts about 6-8 minutes per side or until they have reached an internal temperature of 165 degrees. Set aside to rest a few minutes. Slice chicken very thinly.
- Boil bowtie pasta according to package instructions.
- While pasta is boiling, melt butter and olive oil over medium heat. Saute mushrooms, green onions, artichokes, and sundried tomatoes. Add salt and pepper or creole seasoning. Saute for about 2-3 minutes. Add thinly sliced chicken. Saute 2 -3 more minutes. Add flour and stir for about a minute. Add half and half and Parmesan. Stir and bring to a simmer for about 5 minutes. Add cooked pasta and stir to combine.
Other past dishes you may like:
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.