Cacio E Pepe Chicken
A delightful twist on the classic Roman dish, this creamy Cacio E Pepe Chicken combines Pecorino Romano cheese and black pepper for a comforting meal ready in under 30 minutes.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Consider substituting with chicken thighs for added juiciness.
- 1 cup grated Pecorino Romano cheese You can also use Parmigiano if preferred.
- 2 tablespoons freshly cracked black pepper Plus more for serving.
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Season both sides of the chicken breasts with salt.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chicken breasts and sauté for about 6-7 minutes on each side until golden brown and fully cooked. Transfer to a plate and cover to keep warm.
Sauce Preparation
- In the same skillet, lower the heat to medium and add the butter until it melts.
- Pour in the heavy cream, stir in the grated Pecorino Romano cheese and cracked black pepper, mixing until smooth.
- Return the chicken to the skillet, ensuring each piece is coated in the creamy sauce. Let it simmer for another 2-3 minutes to meld flavors.
- Taste the sauce and adjust seasoning with additional salt if necessary.
Serving
- Plate the chicken and spoon extra sauce over the top. Garnish with more black pepper and chopped parsley.
- Serve warm alongside your favorite sides.
Notes
Best served with a crisp green salad, roasted vegetables, or garlic bread to soak up the creamy sauce. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.