Go Back
Cacio e Pepe Chicken Thighs is a delightful culinary creation that marries the rich traditions of Italian cuisine with the comforting essence of hearty chicken. Drawing inspiration from the classic Roman dish Cacio e Pepe, which translates to "cheese and pepper," this recipe elevates succulent chicken thighs by enveloping them in a creamy, pepper-infused sauce. The result is a dish that not only captivates the taste buds but also satisfies the heart, making it perfect for both weeknight dinners and special occasions.

Cacio e Pepe Chicken Thighs

Discover the mouthwatering experience of Cacio e Pepe Chicken Thighs, where classic Italian flavors meet hearty comfort food. This recipe takes tender, bone-in chicken thighs and coats them in a creamy sauce made with Pecorino Romano cheese and freshly cracked black pepper, resulting in a dish that’s both indulgent and versatile. Serve it solo or with pasta for a cozy dinner that will impress family and friends. Enjoy a delightful fusion of taste and tradition with every bite!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in chicken thighs, skin-on

1 tablespoon olive oil

Salt and black pepper, to taste

1 tablespoon unsalted butter

2 teaspoons freshly cracked black pepper

1 cup grated Pecorino Romano cheese

1 cup pasta water (reserved from boiling pasta)

12 oz spaghetti or linguine (optional, for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Pasta (Optional): If using spaghetti or linguine, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Sear the Chicken: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper. Place the chicken thighs skin-side down in the skillet and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs over and cook for another 5-7 minutes on the other side, until cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and let it rest.

      Create the Sauce: In the same skillet, reduce the heat to medium-low and add the unsalted butter. Once melted, add the freshly cracked black pepper. Sauté for about 30 seconds to release the flavors.

        Add Cheese: Gradually mix in the grated Pecorino Romano cheese, stirring continuously until it forms a creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

          Combine: If serving with pasta, add the cooked pasta directly into the skillet with the cheese sauce, tossing to coat evenly. If not serving with pasta, simply drizzle the sauce over the seared chicken thighs.

            Serve: Plate the pasta (if used) and top with the crispy chicken thighs. Garnish with chopped fresh parsley and additional Pecorino Romano cheese if desired.

              Enjoy: Serve immediately while the dish is warm, and enjoy the rich, creamy flavors of Cacio e Pepe with a twist!

                Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Servings: 4