Cacio E Pepe Pasta

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Cacio E Pepe Chicken Pasta

Ingredients

• 7 boneless, skinless chicken thighs (about 1 lb.) • Kosher salt

• Freshly ground black pepper

• 1 medium yellow onion, chopped

• 3 cloves garlic, finely chopped

• 1 c. dry white wine

• 1 1/2 c. reduced-sodium chicken broth • 1/2 c. heavy cream

• 1 lemon, zested, cut into wedges

• 4 tbsp. finely grated pecorino romano, divided, plus more for serving

• Chopped fresh parsley, for serving

• pasta of your choice

Directions

1. Season chicken all over with salt and pepper. Cook over medium heat, undisturbed, until golden brown, 15 to 20 minutes. Transfer chicken to a plate.

2. In same skillet over medium-high heat, season onions with 1/4 teaspoon salt and cook, scraping up browned bits, until onions are softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring occasionally, until reduced by half, about 3 minutes. Add broth and cream bring to a simmer.

3. Continue to simmer until the liquid has slightly reduced.

4. Stir in lemon zest, 1 tablespoon pecorino, and 1 teaspoon pepper; season with salt. Return chicken to skillet along with any accumulated juices. Top with parsley, 1/2 teaspoon pepper, and remaining 3 tablespoons pecorino. Serve with pasta, lemon wedges and more pecorino alongside. #cacioepepechicken #cacioepepe #dinnerideas #foodie #fyp #cooking #cook #homecooking #homecooked