Spicy Romano Chicken

I made this at work and when the boss (we’ll call her A) had a friend (we’ll call her M) over for lunch the next day, M mentioned that this tastes just like something she used to order at a certain restaurant… A subsequently shouted my name so loudly that I was afraid I had to call 911. It was then that I learned I had more than achieved my goal of recreating this dish, but a third party had recognized the Carino’s essence of the dish and gave me the validation that I needed.

This is my homemade version of Johnny Carino’s Spicy Romano Chicken.

It was one of those meals that had a choke hold on my youth. This was a dopamine meal before I knew what dopamine was.

I ordered this every single time I visited Carino’s and when they closed all of the restaurants near me, I was devastated.

Side note: I looked them up just now while I was writing this and realized there are a few left in the US and I fully intend to make a trip to visit one someday.

Just a few things before we get to the video and recipe:

One of my favorite things about this recipe is that it’s just as good the next day. The sauce will thicken quite a bit in the refrigerator, so when reheating, add a splash of milk, half-and-half, or chicken broth before microwaving or warming it gently in a skillet. It brings everything right back to that silky, creamy consistency.

This is also a great recipe to prep ahead. The sauce can be made 1–2 days in advance and stored in the refrigerator. When you’re ready to serve, simply warm the sauce in a skillet, cook the pasta, grill the chicken, and toss everything together. It’s an easy way to get a restaurant-quality dinner on the table with much less work at dinnertime.

Copycat Johnny Carino’s Spicy Romano Chicken

Serves 4–6

Ingredients

For the Pasta

• 1 pound farfalle (bowtie pasta)

For the Chicken

• 4 chicken breasts

• Blackening seasoning, to taste

For the Sauce

• 2 small shallots, finely diced

• 1 bunch green onions, thinly sliced, whites and greens separated

• 8 ounces cremini (baby bella) mushrooms, sliced

• 4 ounces marinated sun-dried tomatoes

• 1 (14-ounce) can artichoke hearts packed in brine, drained and roughly chopped

  • I use the ones packed in brine, not the marinated version. Though if you try the marinated ones, let me know how it turns out!

• 1 quart heavy cream

• 1 cup chicken broth (you may not need all of it)

• 4 ounces Romano cheese, freshly grated

Pantry Items

• Avocado oil

• Butter

• Salt

• Black pepper

• Red pepper flakes

• Blackening seasoning

Instructions

Grill the Chicken

Season the chicken breasts generously with blackening seasoning and grill until cooked through. Transfer to a plate and tent loosely with foil to keep them juicy while you prepare the pasta and sauce.

Slice the chicken just before serving.

Cook the Pasta

Bring a large pot of well-salted water to a boil and cook the farfalle according to package directions.

While the pasta cooks, make the sauce.

Make the Sauce

In a large skillet, heat a little avocado oil along with a tablespoon or two of butter over medium-high heat.

Add the mushrooms and sauté until golden brown.

Stir in the shallots and the white portions of the green onions. Cook until softened, about 2–3 minutes.

Add the sun-dried tomatoes along with a little of their oil and cook for another 2 minutes.

Stir in the artichoke hearts and cook until heated through.

Pour in the heavy cream and bring to a gentle bubble. It will begin thickening fairly quickly.

Add chicken broth a little at a time until the sauce reaches your desired consistency. Keep in mind that it will thicken further once tossed with the pasta, so I like to leave it just a touch looser than I think it needs to be.

Grate in half of the Romano cheese and stir until melted.

Season with black pepper and red pepper flakes to taste. Give the sauce a taste and adjust the salt if needed.

Reduce the heat and let the sauce simmer gently for about 5 minutes.

Assemble

Add the cooked farfalle to a large pan or bowl. Spoon over as much sauce as you’d like and toss until every piece is coated.

Plate the pasta and top with sliced chicken, freshly grated Romano cheese, and the green onion tops.

Serve immediately and enjoy.

Notes

• The sauce should be creamy and pourable, not overly thick. If it tightens up too much, add a splash of chicken broth.

• Freshly grated Romano makes a big difference here.

• Don’t skip resting the chicken under foil—it helps keep it tender and juicy.

• If you like extra heat, add a little more red pepper flake when serving