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
