Cacio e Pepe Chicken Meatball Skillet

Enjoy the cheesy flavors of the classic Italian dish with this delicious Cacio e Pepe Chicken Meatball Skillet recipe. Made with lots of pecorino romano, this cheesy dish features chicken meatballs served atop a bed of creamy orzo.

Delicious and savory cacio e pepe with chicken

Today, we’re taking a classic Italian dish and turning it into delicious and filling meatballs served over creamy orzo. The meatballs are created using ground chicken, breadcrumbs, pecorino romano, egg, salt, pepper, and olive oil. They’re served atop a bed of creamy orzo made with butter, chicken broth, milk, more cheese, spinach, and pepper!

Ingredients in this cacio e pepe chicken meatball skillet recipe

This recipe has two sets of ingredients: those for the meatballs, and those for the orzo skillet. Though both sets are different, one ingredient is a constant throughout the recipe: the pecorino romano, of course!

Chicken Meatballs

• Chicken: First up for the meatballs, use 1 lb of ground chicken. You can use ground turkey or beef is preferred.
• Breadcrumbs: 1/2 cup of breadcrumbs will help the meatballs take their shape.
• Pecorino romano: Add cheesy flavor with 1/3 cup of grated pecorino romano cheese.
• Egg: 1 egg will help all of the meatball ingredients bind together properly.
• Salt & pepper: Add flavor with 1/2 tsp of salt and 1/2 tsp of pepper.
• Olive oil: Lastly, you will need 2 tbsp of olive oil for cooking the meatballs.

Skillet

• Butter: First up for the orzo skillet is 2 tbsp of butter.
• Orzo: For the orzo itself, you will need 16oz. You can use any preferred brand.
• Chicken broth: Next, help the orzo achieve the correct texture with 4 cups of chicken broth.
• Milk: Create a creamy skillet by using 1 cup of milk. Whole milk preferred. If you like to stick to alternative milks, feel free to use them.
• Pecorino romano: Then, add more cheese! The skillet will use 3/4 cups of grated pecorino romano.
• Baby spinach: Next, add some greens by throwing in 2 cups of baby spinach.
• Pepper: Create the classic cacio e pepe flavor by including 2 tbsp of cracked pepper.
• Toppings: Last but not least, top the dish with more grated pecorino and pepper!

Tools used to create this chicken cacio e pepe dish

To create this recipe, you will need a few kitchen tools and measuring cups. Below is a complete list:

• Large mixing bowl
• Stirring utensil
• Large skillet
• Measuring cups: 1/2 tsp, 1 tbsp, 1/3 cup, 1/2 cup, 3/4 cup, 1 cup

How to make this cacio e pepe chicken meatball skillet

Ready to get started? This dish comes together in around 30 minutes and yields 8 satisfying servings. The recipe can be easily doubled if feeding a crowd.

First, use a large mixing bowl and mix the ground chicken, breadcrumbs, pecorino, egg, salt, and pepper until everything is combined. Then, divide the mixture into 20 evenly sized meatballs.

Next, heat a large skillet over medium-high heat and add the olive oil. Once hot, add the meatballs and cook for 7-8 minutes, turning them every 2ish minutes or until they reach 165°F in the center and are evenly cooked throughout. Set them aside on a separate plate.

Add 1 tbsp of butter to the skillet, turning the heat down to medium. Then, add the orzo and toast for 3 minutes, stirring occasionally. Leave the remaining brown bits from the meatballs. Once toasted, add the chicken broth. Cover and cook for 8-10 minutes or until the orzo is al dente, stirring every few minutes.

Once the orzo is cooked, stir in the remaining butter, milk, pecorino romano, and cracked pepper. Then, add the spinach, stirring slowly until the spinach begins to wilt. Add more milk if it seems dry. Let simmer for a few minutes to warm throughout and then add the meatballs. Stir until combined.

Finally, top with extra pecorino and pepper and serve!

What is pecorino?

It’s a cheese! Pecorino romano is similar to parmesan and has a salty taste. Because of its hard texture, it is often used for grating.

What is cacio e pepe?

Traditionally, cacio e pepe is a pasta dish made with noodles and lots and lots (or should I say oodles and oodles) of cheese and pepper. That’s actually what the name translates to — cheese and pepper!

Leftover cacio e pepe chicken meatballs skillet can be stored in the refrigerator for up to 3 days. Keep the dish in an airtight container to lock in the fresh flavors. If possible, store the meatballs separately from the orzo.

If you liked this recipe, you’ll want to try these!

Want to try some more new chicken dishes? Here are some favorites! The pot pie is a crowd pleaser every time.

• Dill Pickle Chicken Salad
• Chicken Pot Pie with Biscuits
• Creamy Chicken and Wild Rice Soup
• Hot Honey Cornflake Chicken Nuggets

All recipes by Erin Morrissey and Photos by Sierra Inn

★★★★★ 4.9 from 27 reviews

Cacio e Pepe Chicken Meatball Skillet

Enjoy the cheesy flavors of the classic Italian dish with this delicious Cacio e Pepe Chicken Meatball Skillet recipe. Made with lots of pecorino romano, this cheesy dish features chicken meatballs served atop a bed of creamy orzo.

Prep: 20Cook: 40Total: 1 hour

Yield 8 servings 1x

1x2x3x

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Ingredients

Chicken Meatballs

• 1lb ground chicken
• 1/2 cup breadcrumbs
• 1/3 cup grated pecorino romano
• 1 egg
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil

Skillet

• 2 tbsp butter
• 16oz orzo
• 4 cups chicken broth
• 1 cup milk (whole milk preferred, alternative milks will also work)
• 3/4 cup grated pecorino romano
• 2 cups baby spinach
• 1–2 tbsp cracked pepper (depending on how peppery you want it)
• grated pecorino + pepper for topping

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Instructions

1. In a large bowl, mix together ground chicken, breadcrumbs, pecorino, egg, salt, and pepper until all combined. Divide into 20 even meatballs.
2. Heat large skillet over medium-high heat and add olive oil. Once hot, add meatballs and cook 7-8 minutes, turning every 2ish minutes or until 165F in center and evenly cooked throughout. Set aside on separate plate.
3. Add 1 tbsp butter to skillet, turning heat down to medium. Add orzo and toast for 3 minutes, stirring occasionally – leave the remaining brown bits from the meatballs. Once toasted, add chicken broth. Cover and cook for 8-10 minutes or until orzo is al dente, stirring every few minutes.
4. Once orzo is cooked, stir in remaining butter, milk, pecorino romano, and cracked pepper. Then add in spinach, stirring slowly until spinach begins to wilt. Add more milk if it seems dry. Let simmer for a few minutes to warm throughout and then add in meatballs. Stir until combined.
5. Top with extra pecorino and pepper. Serve!

Author: ErinCategory: dinner, meal prep, skilletMethod: stovetopCuisine: Italian