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Spicy Chicken Cacio e Pepe

A simple pasta dish with a kick of harissa.
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  • 1 lb chicken breats (fresh or frozen)
  • 1/2 cup Moore's Original Marinade
  • 2 tsp Moore's Harissa Hot Sauce
  • 12 oz pasta
  • 6 Tbsp unsalted butter, cubed
  • 2 tsp freshly cracked black pepper
  • 2 cups finely grated parmesan cheese


For the chicken:
  1. Cut raw chicken into strips.
  2. Mix Moore's Original Marinade and Harissa Hot Sauce in a deep dish.
  3. Marinate chicken for 30 minutes.
  4. Cook chicken in a skilled until internal temperature reaches 165°F.
For the pasta:
  1. Cook pasta as directed.
  2. Drain, saving 1/2 cup of pasta water.
  3. In a separate skillet, melt 3 Tbsp butter, add pepper and cook for 1 minute.
  4. Add pasta water to skillet and bring to a simmer.
  5. Add pasta and remaining butter.
  6. Reduce to low heat and add 1 cup parmesan, stir until melted.
  7. Remove from heat, add remaining parmesan and stir.
Separate pasta into bowls, top with chicken, and serve. Garnish with extra Harissa Hot Sauce if desired.