Description
Experience a burst of flavor with Cacio e Pepe–Inspired Pasta with Lemon Paprika Chicken. This dish beautifully melds creamy pasta and zesty chicken, making it an excellent choice for any occasion—from busy weeknight dinners to special gatherings. In just 30 minutes, you can create a delightful meal that’s both comforting and refreshing, perfect for impressing guests or satisfying family cravings. With simple ingredients and straightforward instructions, this recipe is accessible for cooks at any skill level.
Ingredients
Scale
- 10 ounces spaghetti or bucatini
- 1 pound boneless, skinless chicken breast
- ½ cup grated Pecorino Romano cheese
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- Juice and zest of 1 lemon
- Olive oil, salt, and pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Season chicken with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat. Cook chicken until golden brown, about 6-7 minutes per side. Let rest before slicing.
- In the same skillet, melt butter over low heat, add cooked pasta, reserved water, lemon juice, and zest. Stir in cheese until creamy.
- Add sliced chicken to the pasta and toss gently to combine. Adjust seasoning as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 490
- Sugar: 2g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg