Description
Cacio e Pepe–Inspired Pasta with Lemon Paprika Chicken is a delightful fusion of creamy, cheesy pasta and zesty lemon chicken that will elevate your weeknight dinners or special occasions. This dish combines the rich flavors of Pecorino Romano cheese and smoked paprika with the bright freshness of lemon, resulting in a memorable meal that balances comfort and refreshment. Ready in just 30 minutes, it’s perfect for busy nights when you crave something satisfying yet flavorful. Serve this delicious pasta with a side salad or crusty bread for an unforgettable dining experience.
Ingredients
Scale
- 10 ounces spaghetti or bucatini
- 1 pound boneless, skinless chicken breast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 lemon (zest and juice)
- ½ cup grated Pecorino Romano cheese
- 2 tablespoons unsalted butter
- Fresh parsley for garnish
Instructions
- Cook pasta in a large pot of salted water until al dente. Reserve 1 cup pasta water, then drain.
- While the pasta cooks, season chicken with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat and cook chicken for about 6-7 minutes per side until golden brown and cooked through. Let rest before slicing.
- In the same skillet, melt butter, then add pasta, reserved water, lemon juice, zest, and cheese to create a creamy sauce.
- Toss sliced chicken with the pasta mixture. Serve immediately garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 620
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 95mg