This creamy, savory chicken dish takes its inspiration from the beloved Italian pasta classic, cacio e pepe. I cook tender, golden-seared chicken breasts and smother them in a silky sauce made with Pecorino Romano, freshly cracked black pepper, and heavy cream. It’s a rich yet comforting dinner I can whip up in just about 30 minutes—perfect for a weeknight but elegant enough for guests.
Why You’ll Love This Recipe
I love how this dish captures the essence of cacio e pepe with minimal ingredients, delivering big flavor in every bite. The combination of sharp cheese and bold pepper creates a deliciously creamy sauce that clings perfectly to juicy chicken breasts. It’s fast, fuss-free, and incredibly satisfying. Whether I’m cooking for myself or sharing with others, it always feels special.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
4 boneless, skinless chicken breasts
-
1 cup grated Pecorino Romano cheese
-
2 tablespoons freshly cracked black pepper, plus more for serving
-
1 cup heavy cream
-
1 tablespoon olive oil
-
2 tablespoons unsalted butter
-
Salt, to taste
-
Fresh parsley, chopped (for garnish)
Directions
-
I start by seasoning the chicken breasts on both sides with salt.
-
I heat olive oil in a large skillet over medium-high heat.
-
Then I sauté the chicken for about 6–7 minutes per side, until they’re golden and cooked through.
-
I remove the chicken and keep it warm on a covered plate.
-
Lowering the heat to medium, I melt the butter in the same skillet.
-
I pour in the heavy cream and stir it into the melted butter.
-
Then I add the grated Pecorino Romano and black pepper, stirring until the sauce is smooth and creamy.
-
I return the chicken to the skillet, letting it simmer in the sauce for 2–3 minutes to soak up all that flavor.
-
I taste and adjust with extra salt if needed.
-
Finally, I plate the chicken, spoon over some sauce, and top it with more pepper and parsley before serving warm.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
-
I sometimes stir in a bit of lemon zest for brightness.
-
When I want a spicy version, I add red pepper flakes to the sauce.
-
If I’m out of Pecorino Romano, Parmesan or Grana Padano work just fine.
-
For a vegetarian twist, I like swapping the chicken with sautéed mushrooms or zucchini.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat them, I do it gently over low heat, adding a splash of cream to help bring the sauce back to life.
FAQs
How do I know when the chicken is fully cooked?
I look for a golden exterior and check that the internal temperature reaches 165°F (75°C) using a meat thermometer.
Can I use pre-ground black pepper instead of freshly cracked?
I could, but I find freshly cracked pepper makes a noticeable difference in flavor—it gives the dish its signature kick.
Is it okay to use half-and-half instead of heavy cream?
I’ve tried it, but the sauce doesn’t turn out as rich or creamy. I stick with heavy cream when I want the best results.
Can I make this dish ahead of time?
Yes, I can cook the chicken and sauce ahead and refrigerate them separately. I reheat gently and combine just before serving.
What’s a good side dish to serve with this?
I like pairing it with roasted vegetables, mashed potatoes, or even a simple buttered pasta to soak up that creamy sauce.
Conclusion
Cacio e Pepe Chicken is one of those go-to dishes I rely on when I want something quick but luxurious. It’s deeply flavorful, incredibly creamy, and endlessly customizable. Whether I’m cooking for guests or just treating myself to a cozy dinner, it always delivers.
Cacio e Pepe Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Pan‑searing & sauce
- Cuisine: Italian‑inspired
- Diet: Low Fat
Description
Tender chicken breasts in a creamy, peppery sauce inspired by the classic Italian cacio e pepe—rich with Pecorino Romano and freshly cracked black pepper, ready in about 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons freshly cracked black pepper, plus more for serving
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- Salt, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Sauté the chicken breasts for about 6–7 minutes per side until golden and fully cooked through.
- Transfer the cooked chicken to a plate and cover to keep warm.
- Reduce heat to medium and add butter to the same skillet; let it melt.
- Add the heavy cream to the butter, stirring to combine.
- Stir in the grated Pecorino Romano cheese and freshly cracked black pepper until the sauce is smooth.
- Return the chicken to the skillet, coating it in the creamy sauce; simmer for 2–3 minutes to meld flavors.
- Taste and adjust seasoning with additional salt if needed.
- Plate the chicken, spoon extra sauce over the top, garnish with more black pepper and chopped parsley, and serve warm.
Notes
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days—reheat gently with a splash of cream if needed.
- For extra brightness, stir in a bit of lemon zest before serving or add red pepper flakes for a spicy kick.
- Substitute Parmesan or Grana Padano for Pecorino Romano if needed.
- You can make a vegetarian version by swapping chicken with sautéed mushrooms or zucchini.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450 kcal
- Sugar: n/a
- Sodium: n/a
- Fat: 30 g
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: n/a
- Fiber: n/a
- Protein: 30 g
- Cholesterol: n/a
Leave a Reply