Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 1 lb Spaghetti
- 4 tbsp Olive oil
- 4 tbsp Unsalted butter
- 2 cups Pecorino Romano cheese, freshly grated
- 2 tbsp Black peppercorns, freshly cracked
- 1/2 cup Chicken broth (optional, for extra sauce)
- Salt to taste
Instructions
- Step 1: Cook the pasta in heavily salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- Step 2: While the pasta is cooking, cut the chicken breasts into bite-sized pieces. Season generously with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: Reduce the heat to medium-low. In the same skillet, add 1 tbsp of the pasta water to deglaze the pan, scraping up any browned bits. Add the cooked spaghetti to the skillet.
- Step 4: Remove the skillet from the heat. Quickly add about 1 cup of the grated Pecorino Romano cheese and cracked black pepper to the pasta. Toss vigorously, adding more pasta water a little at a time, until the cheese melts and a creamy sauce forms that coats the pasta. Add more cheese as needed to achieve desired consistency. If using, add chicken broth to create a more abundant sauce.
- Step 5: Add the cooked chicken back into the skillet and toss to combine. Serve immediately, garnished with additional grated Pecorino Romano cheese and cracked black pepper.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the sauce will thicken.
- To reheat, gently warm the Cacio e Pepe Chicken in a skillet over low heat with a splash of chicken broth or water to loosen the sauce.
- Serve immediately with a simple green salad and crusty bread to soak up all that delicious, cheesy sauce.
- For a smoother sauce, finely grate the Pecorino Romano and temper it with a little warm pasta water in a separate bowl before adding it to the pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American