Cacio E Pepe Chicken: A Creamy, Flavor-Packed Comfort Dish
A rich, cheese-laden chicken dish inspired by Rome’s cacio e pepe. Tender chicken breasts are paired with a velvety Pecorino and cream sauce, offering umami depth and minimalist elegance in a single skillet.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 main servings 1x
- Category: Quick Recipes
- Method: Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
4 boneless, skinless chicken breasts
1 cup grated Pecorino Romano cheese
2 tablespoons freshly cracked black pepper
1 cup heavy cream
1 tablespoon olive oil
2 tablespoons unsalted butter
Salt, to taste
Chopped fresh parsley, for garnish
Instructions
Season chicken breasts with salt and let sit for 10 minutes.
Heat olive oil in a large skillet over medium-high until shimmering.
Sear chicken for 6–7 minutes per side until golden and cooked through (165°F). Transfer to a plate.
Reduce heat to medium, add butter to the skillet, then pour in heavy cream to deglaze.
Incorporate grated Pecorino Romano and black pepper, whisking until the sauce thickens (2 minutes). Return chicken to the skillet, spoon sauce over, and simmer 2 minutes.
Garnish with parsley and extra black pepper before serving.
Notes
For a lighter option, substitute half-and-half for heavy cream. Adjust Pecorino amount to balance tanginess. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 breast with 1/4 cup sauce
- Calories: 550
- Sugar: 1g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 180mg