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Mar
27
2014

Copy Cat Spicy Chicken Romano

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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!
IMG_5716a

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!!

Copy cat Spicy Chicken Romano

Copy Cat Spicy Chicken Romano

Yield: 6

Ingredients

  • 3 chicken breasts
  • 12 oz. bowtie pasta
  • 2 tbsp melted butter
  • 1 tbsp olive oil
  • 1/2 cup sliced mushrooms
  • 1/4 cup of sliced green onions
  • 1 14 oz. can drained artichoke hearts
  • 1/4 cup sundried tomatoes (I used smoked)
  • 1 tbsp flour
  • 1 pint half and half
  • salt and pepper or creole seasoning to taste
  • 1/2 cup shredded/grated Parmesan
  • 1 pinch crushed red pepper flakes

Instructions

  1. 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.
  2. Boil bowtie pasta according to package instructions.
  3. 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.

DID YOU TRY THIS RECIPE?

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© Jaren
Category: Main Dish

Other past dishes you may like:

Chicken & Bacon Alfredo
Chicken & Bacon Alfredo

Creamy Chicken Fettuccine
Creamy Chicken Fettuccine - A creamy and perfect pasta dish to please everyone!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Diary of a Recipe Collector! See my privacy policy for more info**
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Jaren

Jaren

I am a wife to an awesome husband, mother of four great kids, and a middle school math teacher. I love collecting recipes and cookbooks! Being able to share the things I make with others is so much fun for me. I have gotten so many cookbooks and torn so many recipes out of magazines! This is my way to really make use of them. I am starting this blog as a way to chronicle the recipes I’ve tried and pass them along. I hope everyone enjoys!!!
Jaren

Latest posts by Jaren (see all)

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Comments

  1. Cindy Eikenberg says

    March 29, 2014 at 8:37 am

    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!

    Reply
  2. lorraine williamson says

    March 30, 2014 at 9:46 am

    love recipes especially copy cat recipes I can make at home thanks for sharing visiting from weary chef have a great weekend

    Reply
  3. Liz says

    February 15, 2015 at 8:26 am

    Thank you for the nice recipe.

    Reply
    • Jaren says

      February 17, 2015 at 9:14 pm

      Thanks Liz!

      Reply
  4. Karla says

    December 2, 2015 at 1:21 pm

    How many people does this recipe feed?

    Reply
    • Jaren says

      December 2, 2015 at 9:08 pm

      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!

      Reply
  5. Becky says

    March 23, 2018 at 10:07 am

    I need to make this for 120 people. Do you have any suggestions on how to do that?

    Reply
    • Jaren says

      March 24, 2018 at 6:38 am

      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.

      Reply

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Hello everyone!

I'm Jaren, and I am a wife to an awesome husband, mother of four great kids, and a middle school math and science teacher. I love collecting recipes and cookbooks and sharing what I make!

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