Cacio E Pepe Chicken: Creamy Italian Bliss in 30 Minutes Recipe
Cacio E Pepe Chicken is a creamy Italian-inspired dish featuring tender, pan-seared chicken breasts coated in a luscious sauce made with Pecorino Romano cheese, freshly cracked black pepper, and heavy cream. Ready in just 30 minutes, this recipe combines simplicity with rich, comforting flavors perfect for a weeknight dinner or special occasion.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Chicken
- 4 pieces Boneless, skinless chicken breasts (Substitute with chicken thighs for juicier option)
- 1 teaspoon Salt (Adjust to taste)
- 2 tablespoons Olive oil (Extra virgin enhances flavor)
Sauce
- 2 tablespoons Unsalted butter (Unsalted allows better control of saltiness)
- 1 cup Heavy cream (Half-and-half can be a lighter substitute)
- 1 cup Pecorino Romano cheese (Parmesan or Grana Padano can be substituted)
- 1 teaspoon Freshly cracked black pepper (Use freshly cracked for optimal flavor)
Garnish
- 1 tablespoon Fresh parsley (Optional)
Instructions
- Season the chicken: Season the chicken breasts generously with salt on both sides, ensuring they are well-coated to enhance flavor throughout the cooking process.
- Heat the skillet: Place a large skillet over medium-high heat and add the olive oil. Allow it to heat until shimmering to ensure a good sear on the chicken.
- Sauté chicken: Add the chicken breasts to the hot skillet and sauté for 6-7 minutes on each side. Cook until each side is golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Rest the chicken: Transfer the cooked chicken to a plate and let it rest briefly. This helps retain the juiciness of the meat.
- Prepare the sauce base: Reduce the skillet heat to medium-low and add the unsalted butter. Allow it to melt gently, creating a rich base for the sauce.
- Create the creamy sauce: Stir in the heavy cream into the melted butter. Gradually mix in the Pecorino Romano cheese and freshly cracked black pepper, stirring continuously until the sauce is smooth and creamy.
- Simmer chicken in sauce: Return the rested chicken breasts to the skillet, coating them thoroughly with the creamy sauce. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors.
- Adjust seasoning: Taste the sauce and chicken, adjusting salt and pepper as needed to balance the flavors perfectly.
- Plate and garnish: Serve the chicken on plates, drizzle with the luxurious sauce from the skillet, garnish with extra cracked black pepper and fresh parsley if desired for an added burst of freshness and color.
Notes
- For a juicier alternative, substitute chicken breasts with boneless, skinless chicken thighs.
- Using freshly cracked black pepper dramatically enhances the flavor profile.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Allowing the chicken to rest after cooking helps retain moisture and tenderness.
- This dish pairs wonderfully with a side of pasta, roasted vegetables, or a crisp salad.
Keywords: Cacio e Pepe, chicken recipe, creamy chicken, Italian chicken, quick dinner, weeknight meal, Pecorino Romano, black pepper sauce