Cacio e Pepe–Inspired Pasta with Lemon Paprika Chicken

Indulge in the exquisite flavors of Cacio e Pepe–Inspired Pasta with Lemon Paprika Chicken. This delightful dish effortlessly merges the creamy, cheesy goodness of traditional Italian Cacio e Pepe with zesty lemon and smoky paprika-infused chicken. Perfect for both casual dinners and special occasions, it offers a unique twist on classic comfort food that is sure to impress your family and friends. With its vibrant flavors and satisfying textures, this recipe transforms your weeknight meals into an unforgettable dining experience in just 30 minutes.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Cuisine: Italian Keyword: Use fresh ingredients for the best flavor. Adjust lemon juice based on personal preference for acidity. Save extra pasta water to tweak sauce consistency. Servings: Serves 4 Calories: 620kcal Author: Tisha

Ingredients

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 the pasta in a large pot of 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 for about 6–7 minutes per side until golden brown. Let rest before slicing.
In the same skillet, melt butter and add cooked pasta, reserved pasta water, lemon juice, and zest. Stir in Pecorino Romano cheese until creamy.
Toss sliced chicken with pasta; adjust seasoning if needed. Serve immediately, garnished with chopped parsley.

Nutrition