Cacio e Pepe Chicken
Chicken breast or thigh coated in a creamy sauce of Pecorino Romano cheese, black pepper, and pasta water. Served over a choice of pasta, grains, or vegetables, finished with fresh herbs.
Ingredients
Method
Bring a large pot of salted water to a boil; add pasta and cook to al dente according to package directions. Reserve 1 cup of pasta cooking water before draining.
Pat the chicken pieces dry with paper towels; season both sides with salt and half of the black pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for 6–7 minutes per side, until golden and internal temperature reaches 165°F; transfer to a plate.
In the same skillet, reduce heat to medium; add minced garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream and chicken broth; stir to combine. Bring to a gentle simmer.
Remove from heat. Whisk in the grated Pecorino Romano cheese in two additions, stirring constantly until smooth and melted. Season with remaining black pepper and salt to taste.
Add the cooked pasta to the sauce and toss to coat evenly, adding reserved pasta water a splash at a time to reach desired consistency.
Slice the cooked chicken and arrange over the pasta, or tear into bite-sized pieces and toss together.
Divide between bowls; top with fresh chopped parsley, additional cracked black pepper, and grated cheese if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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