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

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast, Turkey Thighs
• Instead of Lemon Juice: Bottled lemon juice
• Instead of Smoked Paprika: Regular paprika + pinch of smoked salt
• Instead of Garlic Powder: Fresh minced garlic (use more)
• Instead of Dried Parsley: Fresh parsley, chopped
• Instead of Dried Oregano: Fresh oregano, chopped
• Instead of Olive Oil: Canola oil
• Instead of Rapini (Broccoli Rabe): Broccoli florets
• Instead of Red Pepper Flakes: Cayenne pepper (pinch)
• Instead of Unsalted Butter: Olive oil
• Instead of Pecorino Romano Cheese: Parmesan cheese
• Instead of Penne Pasta: Fusilli, Gluten‑free pasta

Equipment Needed

• Large Skillet
• Oven
• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Fine Grater
• Immersion Blender
• Measuring Spoons
• Tongs

Critical Steps — Do Not Skip

• Marinating the chicken for flavor and tenderness
• Searing the chicken to develop a golden crust
• Finishing the chicken in the oven to reach safe internal temperature
• Creating a smooth Pecorino Romano sauce with immersion blender
• Ensuring pasta is cooked al dente and sauce is properly emulsified

Chef Tips from the Video

• Using bone‑in, skin‑on thighs adds depth of flavor and keeps the meat juicy.
• Reserve the pasta water; its starch helps bind the sauce to the pasta.
• Freshly grated Pecorino Romano melts better than pre‑grated varieties.
• If you prefer a richer sauce, finish with a splash of heavy cream or extra butter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Separate chicken and sauce; freeze each in freezer‑safe bags for up to 2 months. Reheat gently on the stove.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 4 hours ahead and keep refrigerated.
• Cook pasta and blanch rapini a day before; reheat briefly before serving.
• The Pecorino sauce can be prepared in advance; gently re‑warm and add a splash of pasta water before tossing.

Frequently Asked Questions