We’ve always been fans of the classic Italian Cacio e Pepe pasta from Rome with its simple yet bold mix of cheese and pepper. Now we’re twisting that magic into a chicken version that’s creamy cheesy and packed with flavor making it an easy weeknight favorite.
This recipe keeps things straightforward so you can whip up a restaurant-quality meal at home. We’re excited to share how a few key ingredients transform ordinary chicken into something truly special that everyone will crave.
Ingredients
We love how our Cacio e Pepe Chicken recipe transforms a handful of high-quality ingredients into a creamy, peppery masterpiece that’s simple yet sophisticated. Below, we’ve organized the ingredients in the order we use them, with prep notes for optimal results.
- Chicken breasts: 4 medium pieces (about 1.5 pounds total), boneless and skinless, pounded to ½-inch thickness for even cooking and a tender texture.
- Olive oil: 2 tablespoons, extra-virgin, used for searing to add a rich, golden crust.
- Garlic: 3 cloves, minced, to infuse a subtle aromatic base that complements the cheese without overpowering it.
- Spaghetti or bucatini pasta: 8 ounces, dried and cooked al dente, as the foundation that absorbs the flavors of the classic Cacio e Pepe elements.
- Butter: 4 tablespoons, unsalted, melted to create a silky sauce that binds everything together.
- Pecorino Romano cheese: 1 cup, freshly grated (not pre-shredded for better melt), the star ingredient that delivers that signature sharp, nutty taste.
- Black pepper: 2 tablespoons, coarsely ground from whole peppercorns, for the bold, fiery heat that defines this dish—freshly ground ensures maximum flavor.
- Salt: ½ teaspoon, to taste, keeping in mind the saltiness of the cheese to maintain balance.
For precise measurements and variations, refer to our step-by-step instructions in the next section, where these ingredients come to life.
Required Tools and Equipment
To prepare our Cacio e Pepe Chicken recipe seamlessly, we need a selection of essential tools and equipment. These items help us achieve the perfect sear on the chicken, cook the pasta to al dente perfection, and blend the creamy sauce with ease. Below, we list them in the order of use, with bold for key terms and italics for important details.
- Large skillet or frying pan (10-12 inches): We start by using this for searing the boneless, skinless chicken breasts, ensuring a golden, crispy exterior that locks in flavors.
- Large pot (at least 4 quarts): Next, this is crucial for boiling the spaghetti or bucatini to al dente texture, which provides the ideal base for our dish.
- Grater (box or microplane style): We rely on this to freshly grate Pecorino Romano cheese, maximizing its sharp, nutty taste in the sauce.
- Wooden spoon or tongs: For stirring the sauce and tossing the pasta, these tools prevent sticking and maintain the silky consistency of our Cacio e Pepe Chicken.
- Measuring cups and spoons: Accuracy is key, so we use these to measure ingredients like extra-virgin olive oil and minced garlic precisely.
- Cutting board and sharp knife: We prepare the chicken and garlic on this stable surface, ensuring safe, efficient prep work before cooking begins.
| Tool | Recommended Size | Primary Use |
|---|---|---|
| Skillet or frying pan | 10-12 inches | Searing chicken for even cooking |
| Large pot | 4 quarts+ | Boiling pasta to al dente |
| Grater | N/A | Grating cheese for fresh flavor |
| Wooden spoon or tongs | N/A | Mixing sauce without damage |
| Measuring cups/spoons | Standard set | Precise measurement of ingredients |
| Cutting board and knife | 12×18 inches board; 8-inch knife | Prepping ingredients safely |
Instructions
We transform simple ingredients into our irresistible Cacio e Pepe Chicken by following these precise steps. Let’s ensure every bite delivers creamy cheese flavors and a bold pepper kick.
Prep
Before cooking, we gather and prepare our ingredients for efficiency. Start by patting 4 boneless skinless chicken breasts dry with paper towels then seasoning them generously with 1 teaspoon salt and ½ teaspoon coarsely ground black pepper for enhanced flavor. Next, mince 4 garlic cloves finely to release their aromatic depth. Grate 1 cup freshly grated Pecorino Romano cheese using a fine grater maximizing its tangy essence. Measure out 8 ounces spaghetti or bucatini pasta and have 2 tablespoons unsalted butter ready at room temperature. This preparation sets the stage for a seamless cooking process ensuring our dish turns out perfectly.
Cook
Now we cook the components to build layers of flavor. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat then sear the seasoned chicken breasts for 5-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F creating a crispy exterior with juicy tenderness inside. In a separate large pot, bring 4 quarts salted water to a boil and cook the pasta according to package instructions until al dente about 8-10 minutes for that ideal firm texture. While the pasta boils, remove the chicken from the skillet and set aside then add the minced garlic to the same skillet. Sauté the garlic for 1-2 minutes until fragrant infusing the oil with its pungent aroma without letting it brown.
Assemble
Finally, we bring everything together for a creamy finish. Return the skillet to medium heat and melt the unsalted butter then add the cooked pasta directly from the pot reserving ½ cup pasta water. Toss in the grated Pecorino Romano cheese and 1 teaspoon coarsely ground black pepper stirring vigorously to create a silky sauce coating the pasta with its rich, nutty creaminess. If the sauce thickens too much, incorporate the reserved pasta water gradually. Slice the cooked chicken into strips and mix it into the pasta ensuring even distribution for a harmonious blend of savory chicken and spicy cheese. Serve immediately to enjoy the bold kick of pepper against the velvety cheese backdrop.
Make-Ahead Tips
When preparing our Cacio e Pepe Chicken recipe, making ahead can simplify your weeknight routine while preserving the dish’s creamy texture and bold peppery kick. We focus on key strategies to maintain the signature flavors of seared chicken, al dente pasta, and velvety cheese sauce without compromising quality.
Preparing Components in Advance
To streamline your cooking process, we suggest prepping individual elements up to 24 hours ahead:
- Chicken: Season and sear the chicken breasts as outlined in our instructions, then let them cool completely. Store in an airtight container in the refrigerator. This keeps the crispy exterior intact and prevents the meat from drying out, ensuring it reheats to a juicy finish.
- Pasta: Cook the spaghetti or bucatini to al dente, then toss with a light drizzle of olive oil to prevent sticking. Store in a sealed bag or container in the fridge. Remember, reheating pasta too long can make it mushy, so aim for a quick warm-up to retain that perfect bite.
- Sauce Base: Grate the Pecorino Romano cheese and measure out the black pepper and butter. Combine them in a bowl and cover tightly. This mixture holds well in the fridge, allowing the flavors to meld and intensify for a more robust Cacio e Pepe experience when you’re ready to assemble.
Storage Guidelines
Proper storage is crucial for maintaining the dish’s sensory appeal—think the aromatic garlic depth paired with the silky, peppery sauce. Use the following table to reference optimal storage times and methods based on our testing:
| Component | Storage Method | Recommended Time Frame | Key Notes |
|---|---|---|---|
| Seared Chicken | Airtight container in fridge | Up to 24 hours | Prevents moisture loss; reheat gently to avoid overcooking. |
| Cooked Pasta | Sealed bag or container in fridge | Up to 12 hours | Coat with oil to minimize sticking; discard if it smells off. |
| Cheese Mixture | Covered bowl in fridge | Up to 48 hours | Enhances flavor fusion; stir before use for even distribution. |
Reheating and Assembly
For the best results, we recommend reheating and combining elements just before serving to capture the dish’s fresh, harmonious blend:
- Reheat the Chicken: Place in a skillet over medium heat with a splash of olive oil for 3-5 minutes per side until warmed through. This restores the golden sear and keeps the meat tender.
- Warm the Pasta: Boil a pot of water and dunk the pasta for 1-2 minutes to revive its al dente texture, then drain quickly.
- Assemble the Sauce: In the same skillet, melt the butter with the cheese mixture and reserved pasta water over low heat, stirring until creamy. Add the reheated chicken and pasta, tossing gently to coat evenly. The result? A dish that delivers that irresistible, peppery contrast against the smooth cheese backdrop.
By following these make-ahead tips for our Cacio e Pepe Chicken, you’ll enjoy a restaurant-quality meal with minimal last-minute effort.
Conclusion
We’ve loved sharing our take on Cacio e Pepe Chicken, turning simple ingredients into a meal that’ll wow your table. It’s proof that with a bit of creativity, you can craft restaurant-worthy dishes right at home.
Remember, this recipe’s all about balance and flavor, so don’t hesitate to make it your own. We’re confident it’ll become a go-to favorite, bringing that authentic Italian essence to your everyday dinners.
Frequently Asked Questions
What is Cacio e Pepe Chicken?
Cacio e Pepe Chicken is a creative twist on the classic Italian Cacio e Pepe pasta, featuring seared chicken combined with al dente pasta, Pecorino Romano cheese, black pepper, and a creamy sauce. This simple recipe turns ordinary ingredients into a restaurant-quality meal perfect for weeknights, emphasizing bold flavors and ease of preparation.
What ingredients are needed for Cacio e Pepe Chicken?
You’ll need boneless, skinless chicken breasts, extra-virgin olive oil, minced garlic, al dente spaghetti or bucatini, unsalted butter, freshly grated Pecorino Romano cheese, coarsely ground black pepper, and salt. The recipe uses precise measurements for optimal results, focusing on fresh, high-quality ingredients to create a flavorful, creamy dish.
What tools are required to make Cacio e Pepe Chicken?
Essential tools include a large skillet or frying pan for searing chicken, a large pot for boiling pasta, a grater for cheese, a wooden spoon or tongs for mixing, measuring cups and spoons for accuracy, and a cutting board with a sharp knife for prep. These ensure safe and efficient cooking.
How do I prepare Cacio e Pepe Chicken?
Start by seasoning and searing the chicken in a skillet for a crispy exterior. Cook pasta to al dente in a pot. Combine with garlic, butter, cheese, and pepper to form a creamy sauce. Mix everything together and serve immediately for the best texture and flavor. The process is straightforward and takes about 30 minutes.
Can I make Cacio e Pepe Chicken ahead of time?
Yes, prep components like seasoned chicken, cooked pasta, and cheese mixture up to 24 hours in advance. Store them separately in the fridge to maintain texture. Reheat gently on the stove and assemble just before serving to preserve the creamy consistency and bold flavors, making it ideal for busy schedules.