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Cacio e pepe-inspired chicken casserole with Parmesan dumplings recipe

Cacio e pepe-inspired chicken casserole with Parmesan dumplings recipe

32 ratings

Creamy Parmesan and black pepper chicken, topped with fluffy, cheesy dumplings make for a delicious alternative Sunday lunch. See method

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 477 calories / serving


  • 300g Willow Farms chicken drumstick fillets, cut into 3cm chunks
  • 3 tbsp plain flour​
  • 1 tbsp olive oil
  • 200g shallots, peeled and halved
  • 2 carrots, peeled and cut into 1cm chunks
  • 2 sticks celery, cut into 1cm chunks
  • ½ x chicken stock cube, dissolved in 600ml boiling water
  • 50g crème fraîche
  • 80g Parmesan, finely grated
  • 137g pack dumpling mix
  • steamed greens, to serve (optional)
  • small handful roughly chopped parsley, to serve (optional)

Each serving contains

  • Energy

  • Fat

    27g 38%
  • Saturates

    12g 61%
  • Sugars

    6g 7%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 30.7g Protein 25.6g Fibre 4.1g


  1. In a large bowl, toss the chicken, 2 tbsp plain flour and a generous grind of black pepper together until evenly coated.
  2. Heat the oil in a large, lidded casserole dish and fry the chicken for 8 mins, until evenly golden. Add the shallots, carrots and celery, stirring until evenly combined, then pour over the chicken stock. Cover with a lid, bring to the boil and simmer for 20 mins, stirring occasionally, until the vegetables are almost tender. Mix in the crème fraîche, 30g parmesan and a very generous grind of black pepper until you have a smooth, uniform sauce.
  3. Preheat the oven to 200°C, fan 180°C, gas 6.
  4. In a large bowl, use a fork to mix the dumpling mix, the remaining 40g parmesan, a generous grind of black pepper and 75ml cold water together until you have a rough dough. Shape into 8 even-sized balls, rolling each in the remaining 1 tbsp plain flour until coated.
  5. Place the dumplings, evenly spaced apart, on top of the casserole and bake in the oven for 30 mins until the chicken is tender and the dumplings are fluffy, cooked throughout and lightly golden.
  6. Top with the remaining 10g Parmesan, a grind of black pepper and the parsley, if using. Serve immediately with steamed greens on the side, if you like.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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