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One-Pan Cacio E Pepe Chicken

This innovative one-pan recipe combines crispy pan-seared chicken with creamy, peppery Cacio e Pepe pasta, all cooked in a single skillet for minimal cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs Boneless, skinless chicken breasts pounded to 3/4-inch thickness
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper freshly ground
  • 1 tbsp Olive oil extra virgin
For the Cacio e Pepe Pasta
  • 8 oz Spaghetti or Bucatini broken in half
  • 3.5 cups Chicken broth low sodium
  • 1 tbsp Olive oil extra virgin
  • 1 tsp Black pepper freshly ground, more for garnish
  • 1/2 tsp Salt
  • 1/2 cup Pecorino Romano cheese finely grated, plus more for garnish
  • 1/4 cup Parmesan cheese finely grated

Equipment

  • Large oven-safe skillet (10-12 inch)
  • Tongs
  • Whisk

Method
 

Prepare the Chicken
  1. Pat the chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.
  2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  3. Remove chicken from the skillet and set aside on a cutting board. Tent loosely with foil to keep warm. Do not clean the skillet; leave any browned bits and fat in the pan.
Cook the Cacio e Pepe Pasta
  1. Reduce heat to medium. Add 1 tbsp fresh olive oil to the same skillet. Add 1 tsp freshly ground black pepper and toast for 30-60 seconds until fragrant, stirring constantly.
  2. Pour in the chicken broth and 1/2 tsp salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  3. Add the broken spaghetti to the simmering broth, spreading it out as much as possible. Stir frequently to prevent sticking. Cook for 8-10 minutes, or according to package directions, until the pasta is al dente and most of the liquid has been absorbed. If the liquid evaporates too quickly and pasta is still hard, add 1/4 cup hot water as needed.
  4. Remove the skillet from the heat. Gradually add the finely grated Pecorino Romano and Parmesan cheeses, stirring constantly with tongs or a whisk until the cheese is melted and forms a creamy sauce. If the sauce is too thick, add a tablespoon or two of hot water or chicken broth until desired consistency is reached. Taste and adjust seasoning if needed.
Combine and Serve
  1. Slice the cooked chicken breasts against the grain into 1/2-inch thick slices.
  2. Arrange the sliced chicken over the Cacio e Pepe pasta in the skillet.
  3. Garnish with additional freshly ground black pepper and grated Pecorino Romano cheese, if desired. Serve directly from the pan.

Notes

Pounding the chicken to an even thickness ensures it cooks evenly and quickly. Breaking the spaghetti helps it fit better in the pan and makes it easier to manage in a one-pan dish. The key to a creamy Cacio e Pepe is to remove the pan from heat before adding the cheese and to add it gradually while stirring constantly to prevent clumping.