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Chicken Romano with Fettuccine – Healthyish Foods

Chicken Romano with Fettuccine

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  • 1 lb. chicken breasts , about two breasts butterflied or pounded to keep them thin.
  • 2 eggs , whisked
  • ¼ cup cornstarch
  • ½ cup grated Romano cheese
  • ½ cup grated parmesan cheese
  • ½ cup panko breadcrumbs
  • pinch of salt and pepper, to taste
  • 2 tablespoons vegetable oil or avocado oil
  • 1 tablespoon butter


  • ½ lb. fettuccine noodles
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Pinch red pepper flakes
  • Fresh chopped parsley
  • Pinch salt
  • Cracked black pepper


  • pasta pot
  • 11-inch oven safe skillet
  • 4 plates


  • Preheat the oven to 350 degrees.

Prepare the pasta:

  • Boil a pot of water and cook the pasta according to the package. Cook it al dente because it will continue cooking later.
  • Drain the water using a colander, drizzle the noodles with olive oil and set it aside.

Prepare the chicken:

  • Pound your chicken breasts thin or butterfly them by cutting them in half. You will want the chicken to be thin, so it cooks quickly, and the cheese / panko mixture doesn’t get too dark.
  • Grab 4 plates from the cabinet.
  • On the first plate add the cornstarch and salt / pepper. Dredge the chicken breasts through the cornstarch mixture.
  • On the second plate add two whisked eggs. Next, you’ll dredge the cornstarch coated chicken through the eggs.
  • On the third plate combine the Romano cheese, parmesan cheese, and panko breadcrumbs. Stir well. And dredge the egg washed chicken through the breading mixture making sure the entire piece is well coated.
  • Repeat.
  • Once the chicken is breaded. Heat an oven-safe skillet over medium heat and add the vegetable oil and butter.
  • Sear the breaded chicken on both sides. Once all of the chicken is golden brown, place the oven-safe skillet in the oven for an additional 15-20 minutes.
  • The chicken should cook quickly since it is thin. Just make sure it is fully cooked through. Once the chicken is fully cooked, let it rest for 5-10 minutes before slicing.

Assemble the dish:

  • While the chicken is resting, add the cooked fettuccine back into the pasta pot along with the butter, olive oil, salt, red pepper flakes, chopped fresh Italian parsley and a few turns of cracked black pepper.
  • Once the pasta is warmed, add it to a serving platter. Slice the golden-brown chicken and place it over the pasta. Serve warm and enjoy.