Description
A delicious pasta dish inspired by the classic Cacio e Pepe, featuring tender chicken seasoned with lemon and paprika.
Ingredients
Scale
- 8 oz spaghetti
- 2 chicken breasts
- 1 lemon (zested and juiced)
- 1 tsp paprika
- 1/2 cup grated Pecorino Romano cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente.
- While the pasta cooks, season the chicken breasts with salt, pepper, and paprika.
- In a skillet, heat olive oil over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side.
- Remove the chicken from the skillet and let it rest before slicing.
- In the same skillet, add the lemon juice and zest, scraping up any browned bits from the chicken.
- Add the cooked spaghetti to the skillet and toss with the lemon mixture and Pecorino Romano cheese.
- Slice the chicken and serve it on top of the pasta, garnished with fresh parsley.
Notes
- For a spicier kick, add red pepper flakes to the chicken seasoning.
- Make sure to reserve some pasta water to adjust the sauce consistency if needed.
- This dish can be made with any type of pasta you prefer.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg