Cacio e pepe is a classic Roman pasta dish known for its simple yet bold flavors. By combining creamy Pecorino Romano cheese with freshly cracked black pepper, it creates a rich and peppery sauce that’s incredibly satisfying. We’ve taken this beloved Italian favorite and transformed it into a delicious chicken recipe that’s perfect for weeknight dinners or special occasions.
This Cacio e Pepe Chicken recipe brings together tender, juicy chicken breasts coated in that signature cheesy pepper sauce. It’s a quick and easy meal that feels indulgent without requiring hours in the kitchen. Whether you’re craving Italian comfort food or looking to try something new, this dish is sure to become a staple in our recipe collection.
Ingredients
To create our Cacio e Pepe Chicken, we need fresh ingredients that bring out the bold, creamy, and peppery flavors of this classic Roman-inspired dish. Below is a detailed breakdown of what we will use for each component to ensure perfect results.
For the Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Cacio e Pepe Sauce
- 1 cup finely grated Pecorino Romano cheese (preferably fresh)
- 1½ teaspoons freshly cracked black pepper (adjust to taste)
- ½ cup pasta water or chicken broth (warm)
- 1 tablespoon unsalted butter
- 1 garlic clove, minced (optional for added depth)
Optional Garnishes
- Fresh chopped flat-leaf parsley for a hint of color and freshness
- Extra Pecorino Romano cheese, finely grated for additional cheesiness
- Lemon zest to brighten the flavor profile
| Ingredient Category | Key Ingredients | Notes |
|---|---|---|
| Chicken | Boneless skinless chicken breasts | Ensure even thickness for cooking |
| Kosher salt, black pepper | Season generously | |
| Olive oil, unsalted butter | For searing and richness | |
| Sauce | Pecorino Romano cheese, cracked black pepper | Core flavors of cacio e pepe |
| Pasta water or chicken broth | Adds sauce creaminess | |
| Unsalted butter, garlic (optional) | Melted for sauce and aroma | |
| Garnishes | Parsley, extra cheese, lemon zest | Customize to taste |
Equipment Needed
To master the Cacio e Pepe Chicken Recipe, having the right equipment on hand is essential. It ensures we cook the chicken perfectly and create the signature creamy, peppery sauce with ease. Here is the list of tools we will need:
- Large Skillet or Sauté Pan: Use a heavy-bottomed skillet for even heat distribution. This helps to sear the chicken breasts evenly while preventing burning.
- Meat Thermometer: To guarantee the chicken reaches the safe internal temperature of 165°F, ensuring juicy and fully cooked meat.
- Microplane or Fine Grater: For finely grating the Pecorino Romano cheese to achieve a smooth, creamy sauce without lumps.
- Mixing Bowl: To combine and dissolve black pepper with warm pasta water or broth, forming the base of the sauce.
- Tongs: To flip and handle chicken breasts safely and efficiently while cooking.
- Measuring Spoons and Cups: For precise measurement of ingredients including salt, pepper, butter, and liquids.
- Whisk or Fork: To vigorously mix and emulsify the sauce until it reaches the desired creamy consistency.
- Cutting Board and Knife: For prepping the chicken and optional garnishes like fresh parsley or lemon zest.
| Equipment | Purpose |
|---|---|
| Large Skillet/Sauté Pan | Sear chicken and cook sauce evenly |
| Meat Thermometer | Check chicken internal temperature (165°F) |
| Microplane/Grater | Finely grate Pecorino Romano cheese |
| Mixing Bowl | Combine sauce ingredients |
| Tongs | Safely flip and handle chicken |
| Measuring Spoons/Cups | Accurate ingredient measurements |
| Whisk or Fork | Emulsify sauce for creamy texture |
| Cutting Board and Knife | Prep chicken and garnishes |
Tip: A heavy-bottomed skillet is our go-to for this recipe, as it ensures a crispy golden crust on the chicken while allowing us to create the luscious Cacio e Pepe sauce right in the same pan. This saves time and enhances flavor by incorporating the pan drippings into the sauce.
Using this carefully selected equipment will help us bring maximum flavor and texture to our Cacio e Pepe Chicken, making it a standout dish for any occasion.
Prep Work
Before we start cooking our Cacio e Pepe Chicken, taking the time for proper prep work sets the foundation for a flavorful and perfectly cooked dish. Let’s get everything ready step-by-step.
Preparing the Chicken
We begin by prepping the chicken breasts carefully to ensure even cooking and a tender texture. Here’s what we do:
- Trim any excess fat or connective tissue from the boneless skinless chicken breasts.
- Pound the chicken breasts to an even thickness of about ½ inch using a meat mallet. This ensures the chicken cooks uniformly and stays juicy.
- Season generously with kosher salt and freshly ground black pepper on both sides. Don’t be shy with the pepper as it’s essential for that signature peppery kick in Cacio e Pepe.
Grating the Cheese
The cheese is the star of our sauce, so getting it right is crucial:
- Use finely grated Pecorino Romano cheese; this texture allows it to melt smoothly and blend seamlessly into our sauce.
- We recommend grating the cheese fresh just before cooking. Pre-grated cheese often contains anti-caking agents which can affect the texture.
- Use a microplane grater or the finest side of a box grater to achieve that powdery consistency.
Measuring the Pepper
Black pepper provides the bold flavor that defines this dish. Here’s how to prepare it:
| Pepper Preparation | Quantity | Notes |
|---|---|---|
| Freshly cracked black pepper | 2 tablespoons | Use a pepper mill or crush whole peppercorns just before cooking for maximum aroma |
- Use freshly cracked black pepper rather than pre-ground for the most robust flavor.
- We crack it coarsely to medium size; this releases oils that contribute to that intense peppery note.
“Fresh ingredients and precise prep make all the difference in nailing the classic Cacio e Pepe flavor.”
With these prep steps done, we’re all set to move seamlessly into cooking our delicious Cacio e Pepe Chicken.
Cooking Instructions
Let’s dive into cooking our Cacio e Pepe Chicken, ensuring each step brings out the rich, creamy, and peppery flavors that make this dish unforgettable.
Cooking the Chicken
- Heat the Skillet: Place a large heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Allow the butter to melt and foam without browning.
- Prepare the Chicken: Pat the boneless skinless chicken breasts dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.
- Sear the Chicken: Carefully lay the chicken breasts into the hot skillet. Avoid overcrowding to ensure an even crust. Cook for 4 to 5 minutes on the first side without moving it until a golden crust forms.
- Flip and Finish Cooking: Flip the chicken breasts and cook for another 4 to 5 minutes. Use a meat thermometer to check for an internal temperature of 165°F (74°C) for perfect doneness.
- Rest the Chicken: Once cooked, transfer the chicken to a plate and cover loosely with foil to rest for 5 minutes. This allows juices to redistribute, keeping the chicken moist and tender.
Making the Cacio e Pepe Sauce
- Crack Black Pepper: In the same skillet (without wiping out the flavorful fond), reduce heat to medium. Add 2 teaspoons of freshly cracked black pepper and toast for 30 seconds until fragrant.
- Add Liquid: Pour in ½ cup warm chicken broth or reserved pasta water, scraping the pan’s bottom to release browned bits. Bring to a gentle simmer.
- Incorporate Cheese: Gradually whisk in ¾ cup finely grated Pecorino Romano cheese, stirring constantly to melt the cheese smoothly. The sauce should become creamy yet fluid.
- Adjust Consistency: If the sauce is too thick, add a splash more warm broth or water until it reaches a luxuriously silky texture.
Combining Chicken and Sauce
- Return Chicken to Skillet: Nestle the rested chicken breasts back into the skillet, coating them with the creamy Cacio e Pepe sauce.
- Simmer Briefly: Cook together for 1 to 2 minutes over low heat, allowing the flavors to meld and the sauce to thicken slightly.
- Garnish and Serve: For a perfect finish, sprinkle with extra Pecorino Romano cheese, a pinch of cracked black pepper, and chopped fresh parsley or a light dusting of lemon zest if desired.
| Step | Time (Minutes) | Temperature/Frequency | Key Details |
|---|---|---|---|
| Heat skillet | 2 | Medium-high heat | Olive oil and unsalted butter |
| Sear chicken side one | 4-5 | Medium-high heat | Golden crust forms |
| Cook chicken side two | 4-5 | Medium-high heat | Internal temp: 165°F (74°C) |
| Rest chicken | 5 | Off heat | Retains juiciness |
| Toast black pepper | 0.5 | Medium heat | Releases aromatic oils |
| Simmer with broth | 3 | Medium heat | Deglaze pan, form sauce base |
| Melt cheese into sauce | 2 | Low to medium heat | Stir constantly for creamy sauce |
| Combine chicken and sauce | 1-2 | Low heat | Allow flavors to meld |
Serving Suggestions
To elevate our Cacio e Pepe Chicken experience, we recommend complementary sides and toppings that balance the rich, creamy sauce and bold peppery notes. Here are thoughtful ways to serve this dish perfectly every time:
Pair with Light, Fresh Sides
The richness of the Pecorino Romano cheese and creaminess of the sauce call for refreshing vegetables or light salads. Consider these options:
- Arugula Salad with lemon vinaigrette for a peppery, acidic contrast
- Steamed Asparagus or Green Beans drizzled with olive oil and a pinch of sea salt
- Roasted Cherry Tomatoes for a sweet, tangy burst that brightens the palate
Complement with Starches
To soak up the luscious Cacio e Pepe sauce, pair the chicken with simple starches:
- Al dente pasta such as spaghetti or bucatini, tossed lightly with olive oil
- Creamy Polenta for a silky, comforting base
- Garlic Mashed Potatoes with a smooth texture that complements the sauce
Garnishing Tips to Enhance Flavor and Presentation
We can amplify the dish’s visual appeal and flavor profile by adding:
- A sprinkle of freshly chopped parsley for color and freshness
- Extra grated Pecorino Romano cheese for a richer bite
- A zest of lemon for a subtle citrus aroma that cuts through the richness
Suggested Wine Pairings
Matching wine with the bold, creamy elements is pivotal. We recommend:
| Wine Type | Flavor Profile | Why It Works |
|---|---|---|
| Sauvignon Blanc | Crisp, citrusy, herbal | Balances the creamy cheese and peppery heat |
| Chardonnay | Full-bodied, buttery | Mirrors the richness and adds smooth texture |
| Pinot Grigio | Light, crisp, slightly fruity | Refreshes the palate without overpowering the dish |
“The ideal Cacio e Pepe Chicken serving is all about harmony between creamy, peppery, and fresh elements.”
By following these suggestions we ensure that every bite of our Cacio e Pepe Chicken delights all the senses while creating a balanced and visually appealing plate.
Make-Ahead Tips
Planning ahead can make preparing our Cacio e Pepe Chicken even easier without compromising flavor or texture. Here are our top make-ahead strategies for a seamless cooking experience.
1. Prepare the Chicken in Advance
Trim, season, and pound the chicken breasts to an even thickness as described. Then, place them in an airtight container or resealable bag and refrigerate for up to 24 hours. This allows the seasonings to penetrate the meat, enhancing flavor.
Pro Tip: Pat the chicken dry right before cooking to ensure a perfect golden crust.
2. Grate Pecorino Romano Cheese Ahead of Time
Finely grating the cheese just before use is ideal, but you can grate it up to 1 day ahead and store it in an airtight container in the fridge. This prep saves time during the cooking process.
3. Pre-toast Black Pepper
Toast the freshly cracked black pepper in a dry skillet until aromatic, then cool and store in an airtight jar. This step can be done up to 3 days in advance to deepen the pepper’s bold flavor.
4. Make the Sauce Base
We can prepare the pepper broth base (chicken broth infused with toasted black pepper) up to 24 hours in advance. Store it covered in the fridge. When ready, gently reheat before combining with Pecorino Romano cheese to finish the sauce.
5. Store Cooked Chicken
If we prefer to fully cook the chicken ahead, ensure it cools completely, then refrigerate it for up to 3 days. Reheat gently in a skillet and add freshly made Cacio e Pepe sauce just before serving to maintain sauce creaminess and chicken tenderness.
| Make-Ahead Step | Storage Time | Storage Method | Notes |
|---|---|---|---|
| Seasoned Chicken | Up to 24 hours | Airtight container/resealable bag | Pat dry before cooking |
| Grated Pecorino Romano | Up to 1 day | Airtight container | Use finely grated cheese |
| Toasted Black Pepper | Up to 3 days | Airtight jar | Maintain aroma and heat before use |
| Pepper Broth Base | Up to 24 hours | Covered container in fridge | Reheat gently before sauce prep |
| Fully Cooked Chicken | Up to 3 days | Airtight container in fridge | Reheat gently, add sauce fresh |
Final Reminders
- Avoid assembling the sauce far ahead as the cheese can separate or thicken excessively.
- Always check chicken to ensure it reaches the safe internal temperature of 165°F (74°C) when reheated.
- For optimal texture and flavor, combine chicken and sauce just before serving.
By following these make-ahead tips we save time while preserving the delicious creaminess and bold peppery notes that make our Cacio e Pepe Chicken truly unforgettable.
Conclusion
Cacio e Pepe Chicken brings the best of Roman flavors to your table with ease and elegance. Its creamy, peppery sauce paired with tender chicken creates a dish that’s both comforting and impressive.
With the right prep and tools, this recipe fits seamlessly into any meal plan, whether for a busy weeknight or a special dinner. We’re confident it’ll become a favorite in your kitchen, offering bold taste with minimal fuss every time.
Frequently Asked Questions
What is Cacio e Pepe Chicken?
Cacio e Pepe Chicken is a modern twist on the classic Roman pasta dish. It features tender chicken breasts cooked in a creamy sauce made from Pecorino Romano cheese, freshly cracked black pepper, and broth or pasta water, combining simple ingredients for bold, rich flavors.
What ingredients are needed for Cacio e Pepe Chicken?
Key ingredients include boneless skinless chicken breasts, kosher salt, black pepper, olive oil, unsalted butter, finely grated Pecorino Romano cheese, and warm chicken broth or pasta water. Optional garnishes include fresh parsley, extra cheese, and lemon zest.
How do you prepare the chicken for this dish?
Trim excess fat, pound chicken breasts to an even thickness, pat dry, and season generously with kosher salt and freshly ground black pepper to ensure even cooking and enhanced flavor.
What equipment is essential to make Cacio e Pepe Chicken?
A heavy-bottomed skillet or large sauté pan, meat thermometer, microplane for grating cheese, mixing bowl, tongs, measuring spoons and cups, whisk or fork, cutting board, and a sharp knife are recommended for best results.
How is the creamy Cacio e Pepe sauce made?
Toast freshly cracked black pepper, add warm chicken broth or pasta water, then gradually whisk in finely grated Pecorino Romano cheese to create a smooth, creamy, and peppery sauce.
Can I make Cacio e Pepe Chicken ahead of time?
Yes, you can trim, season, and refrigerate the chicken for up to 24 hours. Grate cheese and toast pepper in advance. Cooked chicken can be stored for 3 days. Avoid making the sauce too early to maintain its texture and flavor.
What sides pair well with Cacio e Pepe Chicken?
Light and fresh sides like arugula salad, steamed asparagus, or roasted cherry tomatoes complement the dish. Creamy sides like polenta, garlic mashed potatoes, or al dente pasta are also great options.
Which wines pair best with Cacio e Pepe Chicken?
Sauvignon Blanc, Chardonnay, and Pinot Grigio are excellent wine choices that complement the rich creaminess and bold peppery flavor of the dish.