Better Cacio e Pepe with Chicken

Serves 1
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Directions

  1. 1Marinate chicken thighs with lemon juice, smoked paprika, garlic powder, dried parsley, oregano, salt, pepper, and olive oil.
  2. 2Marinate chicken thighs with lemon juice, smoked paprika, garlic powder, dried parsley, oregano, salt, pepper, and olive oil.
  3. 3Marinate chicken thighs with lemon juice, smoked paprika, garlic powder, dried parsley, oregano, salt, pepper, and olive oil.
  4. 4Sear the chicken in a hot pan until it has color on both sides.
  5. 5Sear the chicken in a hot pan until it has color on both sides.
  6. 6Sear the chicken in a hot pan until it has color on both sides.
  7. 7Finish cooking the chicken in an oven or air fryer until cooked through.
  8. 8Finish cooking the chicken in an oven or air fryer until cooked through.
  9. 9Finish cooking the chicken in an oven or air fryer until cooked through.
  10. 10Blanch rapini (or broccoli) in salted boiling water for about a minute.
  11. 11Blanch rapini (or broccoli) in salted boiling water for about a minute.
  12. 12Blanch rapini (or broccoli) in salted boiling water for about a minute.
  13. 13Crush and finely mince some garlic cloves.
  14. 14Crush and finely mince some garlic cloves.
  15. 15Crush and finely mince some garlic cloves.
  16. 16Grate a generous amount of Pecorino Romano.
  17. 17Grate a generous amount of Pecorino Romano.
  18. 18Grate a generous amount of Pecorino Romano.
  19. 19Reserve some pasta water and allow it to cool slightly.
  20. 20Reserve some pasta water and allow it to cool slightly.
  21. 21Reserve some pasta water and allow it to cool slightly.
  22. 22Combine the reserved pasta water with Pecorino Romano using an immersion blender to create a creamy sauce.
  23. 23Combine the reserved pasta water with Pecorino Romano using an immersion blender to create a creamy sauce.
  24. 24Combine the reserved pasta water with Pecorino Romano using an immersion blender to create a creamy sauce.
  25. 25In the same pan used for chicken, sauté minced garlic, red pepper flakes, and black pepper.
  26. 26In the same pan used for chicken, sauté minced garlic, red pepper flakes, and black pepper.
  27. 27In the same pan used for chicken, sauté minced garlic, red pepper flakes, and black pepper.
  28. 28Add the blanched rapini, some al dente pasta, and a couple of knobs of butter to the pan.
  29. 29Add the blanched rapini, some al dente pasta, and a couple of knobs of butter to the pan.
  30. 30Add the blanched rapini, some al dente pasta, and a couple of knobs of butter to the pan.
  31. 31Pour in the creamy Pecorino sauce and toss until well combined.
  32. 32Pour in the creamy Pecorino sauce and toss until well combined.
  33. 33Pour in the creamy Pecorino sauce and toss until well combined.
  34. 34Top with even more cheese and enjoy.
  35. 35Top with even more cheese and enjoy.
  36. 36Top with even more cheese and enjoy.

Ingredients

  • chicken thighs
  • chicken thighs
  • chicken thighs
  • lemon juice
  • lemon juice
  • lemon juice
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • garlic powder
  • garlic powder
  • garlic powder
  • dried parsley
  • dried parsley
  • dried parsley
  • oregano
  • oregano
  • oregano
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • olive oil
  • olive oil
  • olive oil
  • rapini
  • rapini
  • rapini
  • salt
  • salt
  • salt
  • garlic cloves
  • garlic cloves
  • garlic cloves
  • Pecorino Romano
  • Pecorino Romano
  • Pecorino Romano
  • pasta water
  • pasta water
  • pasta water
  • minced garlic
  • minced garlic
  • minced garlic
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • black pepper
  • black pepper
  • black pepper
  • al dente pasta
  • al dente pasta
  • al dente pasta
  • 2 knobs of butter
  • 2 knobs of butter
  • 2 knobs of butter
  • cheese
  • cheese
  • cheese

Equipment

ovenair fryerhot panimmersion blender

Tips

  • You can use broccoli instead of rapini for the greens.
  • Allow pasta water to cool slightly before adding it to the Pecorino Romano.