Creamy Cacio e Pepe Inspired Chicken and Rapini Pasta

Name: Creamy Cacio e Pepe Inspired Chicken and Rapini Pasta
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 4 Chicken Thighs, boneless, skinless; 1 tbsp Lemon Juice; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; 1 tsp Dried Parsley; 1 tsp Oregano; 1/2 tsp Salt; 1/2 tsp Pepper (Black); 2 tbsp Olive Oil; 1 bunch of Rapini, or broccoli; 1 tbsp Salt, for blanching; 4 1/2 cloves of Garlic, minced; 1 cup Pecorino Romano, grated; plus more for topping; 1/2 cups Pasta Water, reserved and cooled; 1/2 tsp Red Pepper Flakes; 1/2 tsp Pepper (Black); 8oz Pasta, al dente; 2 knobs of Butter

This creamy Cacio e Pepe–inspired chicken and rapini pasta elevates simple pantry flavors into a rich, comforting weeknight meal. Tender, smoky-rubbed chicken pairs with bitter-sweet rapini and a luxuriously silky Pecorino sauce, all tossed with al dente pasta and a touch of heat. It's fast, satisfying, and perfect for serving with extra grated cheese at the table.

This creamy Cacio e Pepe–inspired chicken and rapini pasta elevates simple pantry flavors into a rich, comforting weeknight meal. ... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

C+ · Balanced

Time

45 min

Price

5,63 €

Calories

1707 kcal

high protein

low sugar

Method

Wash the rapini

Rinse the Rapini well under cold water, opening up the bunch so any grit caught near the stems washes away. Shake off the excess water and pat it mostly dry so it won’t splatter later.

Prep the vegetables

Trim the tough bottom inch from the rapini, then cut the rest into bite-size pieces. Peel and finely mince 4 to 5 cloves of Garlic, and finely grate enough Pecorino Romano to measure 1 cup, plus a little extra for serving. A fine grate helps the cheese melt more smoothly into the sauce.

Marinate the chicken

Pat the Chicken Thighs dry and place them in a bowl. Add the Lemon Juice, Smoked Paprika, Garlic Powder, Dried Parsley, Oregano, Salt, Black Pepper, and 1 tablespoon of Olive Oil, then rub everything over the chicken until it is evenly coated. Let the chicken sit for 15 minutes at room temperature while you start the pasta water.

Blanch and boil pasta

Bring a large pot of water to a boil and add 1 tablespoon salt. Blanch the rapini for 2 minutes, just until bright green and slightly tender, then lift it out into a colander. Drop in the Pasta and cook until al dente according to the package directions. Before draining, scoop out 1/2 cup of the starchy cooking water and let it cool slightly; this is your Pasta Water. Drain the pasta.

Heat the skillet

Set a large heavy skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Give the pan 1 to 2 minutes to get properly hot so the chicken sears instead of steaming.

Sear the chicken

Lay the chicken in the hot skillet in a single layer. Sear for 5 minutes without moving it so a deep golden crust can form, then flip and cook for 4 to 5 minutes more, until the chicken is browned and reaches 165° F in the thickest part. Transfer it to a plate.

Rest and slice

Let the chicken rest for 5 minutes so the juices stay in the meat, then slice it into strips or bite-size pieces.

Build the sauce

Lower the heat to medium-low and add the Butter to the same skillet. Once melted, stir in the minced garlic, Red Pepper Flakes, and the remaining black pepper, and cook for 30 to 60 seconds until fragrant. Add the blanched rapini and a small splash of pasta water, tossing until the greens are hot and glossy. Take the skillet off the heat, then stir in most of the Pecorino Romano with the remaining pasta water a little at a time until a creamy, peppery sauce forms. Keep the pan off direct heat while adding the cheese so it melts smoothly instead of clumping.

Toss and serve

Add the drained pasta to the skillet and toss until every piece is coated in the sauce. Fold in the sliced chicken, and if the pasta looks too tight, loosen it with a small splash of the reserved pasta water. Taste and adjust with a little more salt or pepper if needed, then serve right away with extra Pecorino Romano over the top.