Creamy Truffle Cacio e Pepe Chicken with Crispy Smashed Potatoes

To make the chicken:
Season chicken with The House Blend Chicken seasoning. Melt the butter and olive oil in a pan on medium heat.

Add the chicken to the pan. Cook for about 3-5 minutes per side. Chicken should be golden brown on both sides and reach an internal temperature of 165 degrees F.

Once chicken is cooked, remove from the pan, place on a plate and set aside. Add the onions to the pan and cook for about 2 minutes or until translucent.

Once onions are translucent, deglaze with the chicken stock, scraping the bottom of the pan for any brown bits. Add the heavy cream to the pan and the Truffle Cacio e Pepe blend. Stir to combine.

Lower heat to low and add in the grated pecorino Romano cheese. Taste for seasoning.

Add the chicken back to the pan and cook for about 2 minutes. The sauce should have thickened and the chicken should be coated in the sauce.

To serve, garnish with fresh minced parsley if desired.

To make the potatoes:
Preheat oven to 425 degrees F.

To a pot with salted boiling water, add the potatoes. Cook for about 20-25 minutes or until fork tender.

Once potatoes are tender, strain the water from the pot. Place the potatoes back in the same pot with the heat turned off, add the butter, olive oil, garlic and Truffle Cacio e Pepe blend. Mix until the potatoes are coated in seasoning.

Pour potatoes onto a parchment paper lined baking sheet. Using the flat surface of a glass or a spatula, press down on the potatoes until they are flattened. Season with salt and pepper.

Cook in oven for about 30 minutes, flipping them halfway through.

5 minutes before potatoes are done in the oven, add the grated cheese on top of the potatoes and place back into the oven for 5 minutes.

When finished, potatoes should be golden brown & crispy. Garnish with fresh minced parsley, if desired. Enjoy!