Enjoy a Cozy Cacio e Pepe Chicken Dinner
Hey there! If you’re looking for a dinner that’s a little bit fancy but super easy to make, you’ve got to try this Cacio e Pepe Chicken recipe! It’s creamy, peppery, and absolutely packed with flavor. Trust me, once you try this, it may just become your go-to weeknight meal. Who wouldn’t love crispy chicken thighs smothered in a rich, cheesy sauce and served over a bed of your favorite pasta? Let’s dive into the details!
Nutritional Benefits of Cacio e Pepe Chicken
Not only is this dish delicious, but it also packs a punch when it comes to nutrition! Chicken thighs provide a hearty dose of protein and are a great source of B vitamins, which are essential for energy production. The heavy cream and cheese offer calcium for strong bones, while the garlic adds some potential immune-boosting properties. By pairing this dish with pasta, you get that satisfying carbohydrates for an energy boost!
Adaptable Variations
- Choose Your Pasta: You can use any type of pasta you love! Whole grain or chickpea pasta can easily be swapped in for a healthier option.
- Less Creamy? Use half-and-half instead of heavy cream if you’d like a lighter sauce.
- Dairy-Free Option: Swap the cream and cheese for coconut cream and nutritional yeast. While it won’t taste exactly the same, it’ll still be delicious!
- Herb It Up: Feel free to experiment with fresh herbs like basil or oregano instead of thyme for a whole new flavor.
Delicious Cacio e Pepe Chicken Recipe
Ingredients
- 4 chicken thighs (skin-on)
- Salt to taste
- Black pepper (freshly cracked)
- Olive oil
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup grated Pecorino Romano cheese
- Fresh parsley (chopped, for garnish)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 8 ounces spaghetti or another pasta of choice
- Lemon zest (optional, for freshness)
Instructions
- Prep the Pasta: Start by bringing a large pot of salted water to a boil. Toss in the spaghetti and cook according to package instructions until it’s al dente. Remember to reserve 1 cup of that pasta cooking water before you drain it!
- Prepare the Chicken: Pat the chicken thighs dry with some paper towels. Season both sides generously with salt and freshly cracked black pepper. This is where you want to pack in the flavor!
- Sear the Chicken: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once that oil is sizzling, add the chicken thighs, skin-side down. Sear them for about 6-7 minutes until the skin is golden brown and beautifully crispy. Flip them over and cook for another 5 minutes, then remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until it’s fragrant. Just watch out—garlic can burn quickly, so keep an eye on it!
- Add Cream: Now, pour in the heavy cream and let it come to a gentle simmer. Stir in the grated Pecorino Romano cheese along with the dried thyme, then season with more black pepper. Cook it for about 2-3 minutes until the sauce thickens a bit.
- Combine Chicken and Pasta: Toss in that reserved pasta and stir everything together. If the sauce is looking too thick, just add a splash of the reserved pasta water until it’s perfect. Nestle the chicken back in and let it heat through for about 2-3 minutes.
- Serve: Grab a plate, scoop the pasta onto it, and place the chicken on top. Drizzle some of that creamy sauce over everything. For a fresh touch, sprinkle with chopped parsley and a little lemon zest!
- Enjoy: Serve it up right away and dig in. You’re going to love it!
Practical Tips for Success
- For extra crispy chicken, make sure to pat the skin dry and leave it alone in the pan while it sears. This lets the skin get really crunchy!
- If you don’t have Pecorino Romano, Parmesan works just fine, but it may be a bit milder in taste.
- Leftovers? Keep them in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove to avoid making the chicken tough.
Equipment Needed
Before you get started, gather these items:
- A large pot for boiling pasta
- A large skillet for searing the chicken and making the sauce
- A wooden spoon or spatula for stirring
- A sharp knife and cutting board for mincing the garlic
- A measuring cup for the cream and pasta water
- A small bowl or plate for the reserved pasta water
Frequently Asked Questions
- Can I use boneless chicken thighs? Yes, boneless thighs work too! Just adjust the cooking time since they may cook quicker.
- What if I don’t have Pecorino Romano cheese? Feel free to substitute with Parmesan for a less sharp but still flavorful sauce.
- Can I make this dish ahead of time? It’s best enjoyed fresh, but you can prepare the chicken and sauce in advance and combine them before serving.
- Can I add vegetables? Sure! Spinach or broccoli can be added to the pasta for added nutrition and color.
- How spicy is this dish? It’s not spicy, but the black pepper adds a nice kick. You can adjust the amount to suit your taste!
Join the Conversation!
I hope you give this Cacio e Pepe Chicken a try! It’s a delightful blend of flavors and textures that’s sure to impress. If you make it, I would love to hear how it turns out! Snap a pic and share it on Pinterest—let’s inspire each other with our delicious meals!
