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.
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
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.
Kara’s 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
https://karajonescooks.com/recipes/spicy-romano-chicken/ · Recipe by Kara Jones Cooks
Good to know
This dish combines grilled blackened chicken with farfalle pasta tossed in a rich, creamy Romano sauce. Sautéed cremini mushrooms, sun-dried tomatoes, artichoke hearts, and shallots bring savory flavor and texture to every bowl.
Substitutions
Use penne or rotini instead of farfalle pasta.
Substitute Parmesan cheese for the Romano cheese.
Use olive oil in place of avocado oil for sautéing.
Swap shallots for finely diced yellow onion.
Storage & reheating
Store leftovers in an airtight container in the refrigerator. Reheat gently in a skillet or microwave until hot, adding a splash of chicken broth or cream to loosen the sauce if needed.
Common questions
How do you adjust the consistency of the sauce?
Stir in chicken broth a little at a time until the sauce reaches the desired consistency, keeping it slightly loose since it thickens further once tossed with the pasta.
When is the best time to slice the chicken?
Transfer the grilled chicken breasts to a plate and tent loosely with foil while cooking the pasta and sauce, then slice the chicken just before serving.
How are the green onions separated and used?
The sliced white portions are sautéed with the shallots and mushrooms, while the green onion tops are saved to garnish the finished plate.
