The simplest pasta, with a twist. I love to make Cacio e Pepe, translated to “cheese and pepper”, extra creamy and with lots of cheese.. and sometimes I throw in chicken as well. It’s so filling and comforting, and is one of the easiest dinners ever! Hope you enjoy my version and let me know how your family likes it, too! 🙂
Creamy Chicken Cacio e Pepe
Ingredients
- 4 chicken breast, trimmed and chopped
- 1 lb spaghetti (or any pasta you have on hand)
- 4 Tbsp butter
- 1/2 can cream of chicken soup
- 1/2 cup heavy cream
- 1/2 cup grated pecorino cheese
- 1 cup grated parmesan cheese
- 1 1/2 tsp fresh cracked pepper
- handful of fresh arugula
Directions
- In a skillet over medium heat, cook the chicken thoroughly and set aside, seasoned lightly with salt and pepper.
- Bring a large pot of salted water to boil, cook pasta as per package directions and set cooked pasta aside in colander to drain. Return pot to heat and add butter, cream of chicken soup, cream and whisk until combined and butter is melted. Then, add cheese and continue to whisk until melted and combined.
- Return cooked pasta to pot, tossing to coat in the cheese mixture. Add chicken and toss again.
- To serve, top pasta with fresh arugula and a sprinkle of fresh cracked pepper. Enjoy!