This is basically a better Cacio e pepe

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on for flavor)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Smoked Paprika (adds smoky depth)
• 1 tsp Garlic Powder
• 1 tsp Dried Parsley
• 1 tsp Dried Oregano
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra‑virgin)
• 200 g Rapini (Broccoli Rabe) (trimmed, washed)
• 3 cloves Garlic Cloves (minced)
• 0.25 tsp Red Pepper Flakes (optional for heat)
• 2 tbsp Unsalted Butter
• 1 cup Pecorino Romano Cheese (freshly grated)
• 300 g Penne Pasta (cooked al dente)

Instructions

1. Marinate Chicken

   In a bowl combine chicken thighs, lemon juice, smoked paprika, garlic powder, dried parsley, dried oregano, salt, black pepper, and olive oil. Toss to coat evenly and let rest at room temperature for 15 minutes.

   Time: PT15M

2. Sear Chicken

   Heat the skillet over medium‑high heat, add a thin drizzle of olive oil, and place the chicken skin side down. Cook 3‑4 minutes until golden, then flip and cook another 3 minutes.

   Time: PT6M

3. Finish Chicken in Oven

   Preheat the oven to 400°F. Transfer the skillet to the oven (or move chicken to a baking sheet) and bake 15 minutes, or until the internal temperature reaches 165°F.

   Time: PT15M

   Temperature: 400°F

4. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the penne and cook 9‑10 minutes until al dente. Reserve ½ cup of the hot pasta water, then drain.

   Time: PT10M

   Temperature: boiling

5. Blanch Rapini

   In the same boiling water, add the rapini and blanch for 1 minute. Remove with a slotted spoon and plunge into ice water briefly, then drain.

   Time: PT1M

   Temperature: boiling

6. Make Pecorino Cream Sauce

   Return the skillet to medium heat, melt butter, then add minced garlic, red pepper flakes, and a pinch of black pepper. Sauté 2 minutes until fragrant. Slowly whisk in the cooled pasta water, then add the grated Pecorino Romano. Blend with the immersion blender until smooth and creamy.

   Time: PT5M

   Temperature: medium

7. Toss Pasta and Rapini

   Add the cooked penne and blanched rapini to the skillet, pour the Pecorino sauce over, and toss for 2 minutes until everything is evenly coated and heated through.

   Time: PT2M

   Temperature: medium

8. Plate and Serve

   Arrange the chicken thighs on plates, spoon the rapini‑pasta mixture beside or on top, and finish with an extra sprinkle of grated Pecorino and a drizzle of olive oil if desired.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

55 g

Fat

20 g

Fiber

5 g