Bring a large stockpot of salted water to a boil, getting ready to cook the pasta. This should take 5-10 minutes, giving you time to cook the chicken and ensure that everything finishes around the same time.

Over medium-low heat get a 10-inch skillet hot and then melt 2 tablespoons of butter.

Season all sides of your chicken with salt and pepper.

Add the chicken to the skillet and sauté until cooked, flipping occasionally. This should take a few minutes on each side.

When your chicken is done, remove your plate from the oven and place the chicken on it. Tent the chicken with aluminum foil to keep warm and set aside.

Toss the linguine or fettuccine in the boiling salted water. I used linguine, but both pastas will be al dente between 7-10 minutes. I usually take 1-2 minutes off the time the box tells me to make sure I get that perfect al dente texture.

Place large oven-safe serving bowl into the oven to warm.

Add minced shallots to the skillet you were just cooking the chicken in and stir around for 1 minute. If you find that your chicken soaked up most of the butter from before, you can add a tablespoon or less of butter to the pan at this step.

Add chicken stock or broth to the skillet and raise the heat to a boil. Reduce this down to a glaze, takes around 4-5 minutes. I used commercial canned chicken broth.

Add your freshly grated Romano cheese and green onions (shallots) to the mixture and stir until the cheese melts and everything blends and thickens.

Also, for some added flavor, add the juices that have gathered on your chicken plate. Season all of this with a little pepper.

Once your pasta has finished cooking, transfer it to your heated large serving bowl. Add your remaining 2 tablespoons of butter and mix around until the butter fully melts.

Place your chicken on top of the pasta and finally pour your sauce mixture over both the chicken and pasta.

Serve immediately with freshly grated Romano cheese on the side.