Pecorino Romano Pasta with Chicken

I think of Pecorino Romano Pasta with Chicken as a lighter version of our Chicken Alfredo Recipe. I also consider it an Americanized version of Cacio e Pepe. First posted as Creamy Pecorino Pasta, I have been making this recipe again and again for over 10 years. And in that time, it has morphed a little into what it is today. First, there’s the official addition of chicken. It’s no longer listed as optional. And then, if this is the Americanized version of Cacio e Pepe, I’ve added a hint of its Italian roots back in with elements of the mantecare method.

Jump to:

• Getting Started
• Ingredient Recommendations
• Ingredient Alternatives
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

While the pot of water heats up, measure out the spaghetti. I used to eyeball the amount with the 2 ounces equals about the diameter of a quarter rule. Instead, now I grab my digital kitchen scale for a quick, more accurate measurement.

Next, heat a large drizzle of olive oil in a skillet. Or, better yet, start your grill. When I don’t use my grill, I get my cast iron skillet out. But any skillet, preferably non-stick, will do. 

Then, get the chicken cutlets out and pat them dry on a plate with paper towels. Toss the towels, wash and dry your hands, and then salt and pepper each side of the cutlets. Place them in the pan (or on the grill), for 3-5 minutes per side or until they reach 165℉. I like to use my digital meat thermometer to check when they are done.

While the chicken pasta and chicken are cooking, it is a good time to shred the Pecorino Romano cheese. A fine to medium grate is best. If I catch the weight next time I make this, which will be soon, I’ll share that here for a more accurate measurement.

Pecorino Romano Pasta with Chicken Ingredient Recommendations

Pecorino Romano

Pecorino Romano is the star of this dish. For those not familiar with pecorino, first, I am so excited for you! This dish is a wonderful and easy introduction to pecorino. Second, speaking of an introduction, here’s a brief one. Pecorino is an Italian cheese made of sheep’s milk. It has a salty flavor and is a drier cheese, especially in it’s common aged form, Pecorino Romano. It’s similar to an aged Parmesan like Parmigiano Reggiano. Parmesan, however, is made from cow’s milk. And no, I do not recommend substituting one for the other, especially for this recipe.

Pecorino Romano is available at most grocery stores. It comes in a wedge or sometimes you can find it grated, too. But I like to grate it myself. Usually Pecorino Romano, in either form, is located in what I refer to as the fancier cheese section. (Please don’t be intimidated by this.) This is the refrigerated display case that’s usually near the deli, as opposed to the refrigerated dairy section with the bags of shredded cheese. Another great place to find a wedge of Pecorino Romano is a local Italian market.

Pecorino Romano Pasta with Chicken Ingredient Alternatives

Vegetarian

To make this dish vegetarian, simply omit the chicken.

Finishing Touches

Warm a couple of pasta bowls in the microwave for 30 seconds. Slice the chicken. Then, dish out the pasta. Top with sliced chicken, additional pecorino, and just like Cacio e Pepe, a crack of black pepper. I also sometimes sprinkle some dried parsley on top for color.

Pairings

My go-to pairings for this dish are a side salad and a glass of chilled white wine. Riesling, specifically a dry riesling, is my favorite. Chardonnay is a good option, too.

Pecorino Romano Pasta with Chicken Leftovers

I consider 2-3 ounces of pasta a serving. So this recipe makes 4-6 servings. That means, for two people, we usually get a dinner and one round of leftovers. The leftover chicken and pasta can be stored together or separately. 

Use leftovers within a few days. Reheat in the microwave. Or for crunchier noodles and chicken in the oven. The sauce may break a little in either case, but not much and it’s still good. Don’t forget to top your leftovers with grated cheese and black pepper. And if you didn’t finish that bottle of wine the first night, pour yourself a glass of that, too!

If you give this recipe a try, I’d love to know what you think in the comments below. I’d especially love to hear from anyone new to pecorino. What do you think? I hope you like it as much as I do.