Are you ready to elevate your weeknight dinners with a dish that's as simple as it is delicious? Introducing the Easy One Pan Cacio e Pepe Chicken—a delightful fusion of tender chicken thighs and creamy, cheesy pasta that will have your taste buds dancing! In just 25 minutes, you can whip up this Italian-inspired masterpiece that’s perfect for busy evenings or impressing guests. With minimal cleanup and maximum flavor, this recipe is bound to become a staple in your kitchen. So, roll up your sleeves and get ready to indulge in a culinary experience that’s both comforting and sophisticated!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup pasta (spaghetti or linguine)
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons black pepper
- 4 cups chicken broth
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken thighs, 1 cup of pasta (spaghetti or linguine), 1 cup of grated Pecorino Romano cheese, 2 tablespoons of black pepper, 4 cups of chicken broth, and salt to taste.
- In a large skillet or sauté pan, heat a drizzle of olive oil over medium-high heat. Once hot, season the chicken thighs with salt and place them skin-side down in the pan.
- Cook the chicken thighs for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the thighs over and cook for another 5 minutes on the other side. Remove the chicken from the pan and set aside.
- In the same pan, add the black pepper and toast it for about 1 minute until fragrant. This step enhances the flavor of the pepper.
- Pour in the 4 cups of chicken broth and bring it to a boil. Scrape up any browned bits from the bottom of the pan to incorporate all the flavors.
- Once the broth is boiling, add the pasta to the pan. Stir well to ensure the pasta is submerged in the broth.
- Reduce the heat to a simmer and return the chicken thighs to the pan, nestling them into the pasta. Cover the pan and cook for about 10-12 minutes, or until the pasta is al dente and the chicken is cooked through (internal temperature should reach 165°F or 75°C).
- Once cooked, remove the chicken thighs from the pan and set them aside. Stir in the grated Pecorino Romano cheese into the pasta, mixing well to create a creamy sauce.
- Slice the chicken thighs and serve them on top of the pasta. Garnish with additional Pecorino Romano cheese and a sprinkle of freshly cracked black pepper, if desired.
- Enjoy your Easy One Pan Cacio e Pepe Chicken!
Tips
- Choose the Right Pasta: While spaghetti and linguine are traditional choices, feel free to experiment with your favorite pasta shape. Just make sure it cooks in the same time frame as the chicken!
- Perfectly Crispy Chicken: For the crispiest skin, ensure your skillet is hot before adding the chicken. Pat the thighs dry with paper towels and season generously with salt.
- Toast the Pepper: Don’t skip the step of toasting the black pepper! It enhances the flavor and adds a wonderful depth to the dish.
- Monitor the Broth: Keep an eye on the broth level as the pasta cooks; if it looks like it’s drying out, add a splash of water or extra broth to keep everything moist and flavorful.
- Cheese Matters: Use high-quality Pecorino Romano cheese for the best flavor. Freshly grated cheese melts better and creates a creamier sauce.
- Rest Before Serving: Let the chicken rest for a few minutes after cooking before slicing. This helps retain its juices for a more succulent bite.
- Garnish for Flair: Elevate your dish by garnishing with extra cheese and freshly cracked black pepper just before serving. It adds a nice touch and enhances the presentation!With these tips in mind, you're all set to create a stunning and satisfying meal that your family and friends will rave about!
Nutrition Facts
Calories: 245kcal
Carbohydrates: 12g
Protein: 18g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 56mg
