Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco

Indulge in the creamy decadence of Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco, a luxurious Italian-inspired dish that brings restaurant-quality flavor to your home kitchen. This recipe features tender penne pasta coated in a rich, velvety white sauce made with butter, heavy cream, and Parmesan cheese, elevated by the savory depth of garlic and a hint of chicken broth. Juicy, golden-brown chicken breast slices are paired with the vibrant flavors of sun-dried tomatoes and fresh spinach, creating a harmonious balance of textures and tastes. Topped with fragrant fresh basil for an optional flourish, this elegant pasta dish is perfect for weeknight dinners or special occasions. Ready in under an hour, it’s a feast for both the eyes and the palate! Perfect SEO keyword-rich highlights: creamy pasta recipe, homemade chicken pasta, Italian white sauce pasta, and easy weeknight dinner ideas.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 ounces Penne pasta
• 2 pieces Boneless skinless chicken breasts
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 3 pieces Garlic cloves, minced
• 4 tablespoons Butter
• 2 cups Heavy cream
• 1.5 cups Grated Parmesan cheese
• 0.5 cup Chicken broth
• 2 cups Fresh spinach, chopped
• 0.5 cup Sun-dried tomatoes, chopped
• 2 tablespoons Fresh basil, chopped (optional for garnish)

Directions

Step 1

Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

Step 2

Season the chicken breasts with salt and black pepper on both sides.

Step 3

In a large skillet over medium heat, heat 1 tablespoon of olive oil. Cook the chicken breasts for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside to rest.

Step 4

In the same skillet, add the remaining olive oil and butter over medium heat. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 5

Reduce the heat to low and slowly stir in the heavy cream and chicken broth. Let the mixture simmer for 2-3 minutes.

Step 6

Gradually add the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth and creamy.

Step 7

Stir in the chopped sun-dried tomatoes and spinach. Simmer for an additional 2-3 minutes until the spinach has wilted.

Step 8

Slice the cooked chicken breasts into thin strips and add them to the skillet with the sauce. Stir to combine.

Step 9

Add the cooked penne pasta to the skillet, tossing it gently to coat the pasta evenly in the sauce.

Step 10

Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Step 11

Serve the pasta warm, garnished with fresh basil, if desired. Enjoy your homemade Romano's Macaroni Grill Pasta Di Pollo Al Sugo Bianco!

Nutrition Facts

Serving size	(1690.5g)

Amount per serving	% Daily Value*
Calories	4737.9

Total Fat 290.1g	0%
Saturated Fat 153.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 1027.4mg	0%
Sodium 5979.8mg	0%
Total Carbohydrate 288.5g	0%
Dietary Fiber 21.0g	0%
Total Sugars 21.0g
Protein 212.6g	0%

Vitamin D 26.4IU	0%
Calcium 1605.0mg	0%
Iron 23.8mg	0%
Potassium 4292.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.6%

Protein: 18.4%

Carbs: 25.0%