Chicken and Arugula Cacio e Pepe

Name: Chicken and Arugula Cacio e Pepe
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 oz. bucatini or spaghetti; 2 tsp. freshly ground black pepper, plus more for serving; 2 tbsp. unsalted butter; 1 c. grated Parmesan, plus more for serving; 4 c. baby arugula; 2 c. diced warm rotisserie chicken

By Marian Cooper CairnsPublished: Aug 9, 2017

3 Ratings

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Brian Woodcock

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Melted Parmesan brings this rotisserie chicken, spaghetti, and arugula dish together.

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Ingredients

8 oz. bucatini or spaghetti
2 tsp. freshly ground black pepper, plus more for serving
2 Tbsp. unsalted butter
1 cup grated Parmesan, plus more for serving
4 cups baby arugula
2 cups diced warm rotisserie chicken

Directions

1. Step 1Cook bucatini or spaghetti in boiling salted water until al dente. Drain, reserving 1 1/4 cups cooking water.
2. Step 2Meanwhile, cook pepper in butter in a large Dutch oven over medium-high heat until fragrant, about 1 minute. Add 3/4 cup pasta water and bring to a simmer.
3. Step 3Reduce heat to low and stir in hot pasta and grated Parmesan, stirring constantly until cheese is melted (add more pasta water if sauce seems dry).
4. Step 4Fold in baby arugula and warm rotisserie chicken, tossing until arugula is just wilted. Serve immediately topped with additional Parmesan and black pepper.