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Cacio e Pepe, a delightful and comforting dish originating from Rome, has long been a staple of Italian cuisine. The name translates to "cheese and pepper," which perfectly encapsulates its two primary ingredients: Pecorino Romano cheese and freshly cracked black pepper. Traditionally served as a pasta dish, Cacio e Pepe has a rich history that dates back to the days of shepherds who would prepare simple meals in the Italian countryside. Its rustic charm comes from the beautiful balance of flavors, making it a favorite among pasta lovers worldwide.

Cacio e Pepe Chicken Thighs

Discover the delicious fusion of Italian flavors with Cacio e Pepe Chicken Thighs. This innovative recipe transforms the classic Roman dish into a hearty meal by combining tender, juicy chicken thighs with a creamy cheese and pepper sauce. Perfect for busy weeknights or special occasions, this one-pan wonder is not only easy to make but also bursting with comforting flavors. Elevate your dinner routine with this satisfying dish that captures the essence of Italian comfort food. Enjoy a delightful twist that’s sure to impress!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

Salt, to taste

Freshly cracked black pepper, to taste

1 cup grated Pecorino Romano cheese

2 cups pasta water (reserved from cooking pasta)

8 ounces spaghetti or your favorite pasta

3 cloves garlic, minced

1 teaspoon red pepper flakes (optional, for a kick)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 2 cups of pasta water before draining the pasta, then set it aside.

    Prepare the Chicken Thighs: While the pasta cooks, season the chicken thighs generously on both sides with salt and freshly cracked black pepper.

      Sear the Chicken: In a large skillet over medium-high heat, add the olive oil. Once hot, place the chicken thighs skin-side down and sear for about 7-8 minutes until the skin is crispy and golden brown. Turn the thighs over and cook for an additional 5-7 minutes. Remove from the skillet and place them on a plate to rest.

        Make the Cacio e Pepe Sauce: In the same skillet, reduce the heat to medium and add the minced garlic and optional red pepper flakes. Sauté for about 1 minute until fragrant.

          Combine Chicken and Pasta: Add the reserved pasta water to the skillet and stir, scraping up any brown bits. Bring it to a simmer, then add cooked pasta and toss to combine.

            Add Cheese: Gradually add the grated Pecorino Romano cheese to the pasta, stirring quickly to create a creamy sauce that coats the pasta. If the sauce is too thick, add more pasta water, little by little, until the desired consistency is reached.

              Finish the Dish: Return the chicken thighs to the skillet, nestling them into the pasta. Spoon sauce over the thighs and allow them to heat for a couple of minutes.

                Serve and Garnish: Plate the Cacio e Pepe Chicken Thighs, ensuring each plate has some pasta and chicken. Garnish with additional black pepper and chopped parsley.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4