Cacio e Pepe Chicken Meatball Skillet

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.

Course dinner, meal-prep, skillet

Cuisine Italian

Keyword Cacio e Pepe Chicken Meatball Skillet

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 464kcal

Author Erin Antoniak

Ingredients

Chicken Meatballs

1 lb ground chicken
½ cup breadcrumbs
⅓ cup grated pecorino romano
1 egg
½ teaspoon salt
½ teaspoon pepper
2 tablespoon olive oil

Skillet

2 tablespoon butter
16 oz orzo
4 cups chicken broth
1 cup milk whole milk preferred, alternative milks will also work
¾ cup grated pecorino romano
2 cups baby spinach
1-2 tablespoon cracked pepper depending on how peppery you want it
grated pecorino + pepper for topping

Instructions

In a large bowl, mix together ground chicken, breadcrumbs, pecorino, egg, salt, and pepper until all combined. Divide into 20 even meatballs.
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.
Add 1 tablespoon 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.
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.
Top with extra pecorino and pepper. Serve!

Nutrition