The recipe for One Pot Chicken Caesar Pasta couldn't be simpler! A creamy Parmesan sauce with hints of Caesar dressing, lemons, and capers is tossed with angel hair pasta and blackened chicken.
Chicken Caesar Pasta
The thought of Chicken Caesar Pasta is therefore very alluring. To make it work without being too overpowering, the sauce's consistency, amount, and flavor balance must all be just right.
I gave this concept a lighter spin by using more harmonious flavors and a one-pot cooking technique.
I had to make this dish perfect because I am personally addicted to chicken Caesar salad. Let’s do it.
How to Make it
Make the chicken seasoned and marinated. To create thinner, more uniformly sized pieces, cut the chicken in half. After seasoning with lemon pepper seasoning, marinate for at least 20 minutes in Caesar dressing.
Garlic is sautéed while the chicken is seared. The chicken should be golden brown and partially blackened after 4–5 minutes of searing on each side. Place the chicken on a plate after it has finished cooking. Cook for one minute after adding the garlic.
Add the milk, capers, Caesar dressing, and chicken broth after whisking. Bring to a boil. As the noodles soften, add the pasta and toss it into the pan. Cook for 4-5 minutes.
Add the chicken, lemon juice, and Parmesan cheese. The Parmesan cheese should be sprinkled over the pasta and gently combine until melted. Lemon juice and the chicken should be added back to the pan.
To combine, stir. Serve the food with freshly chopped parsley and cracked pepper.
Using Cooked or Rotisserie Chicken
Once the pasta is cooked, 2 cups of cooked chicken can be added at the very end. The chicken doesn't need to be marinated or seared beforehand.
Storage
- For up to three days, leftovers should be kept in the fridge in an airtight container.
- It can also be frozen and kept for up to three months.
What to Serve with Chicken Caesar Pasta
- Garlic Bread with Cheese
- Easy Roasted Broccoli, Green Beans, or Carrots
- Salad with homemade Italian or Caesar dressing
- Buttermilk Biscuits or Cheddar Bay Biscuits
Ingredients
- ½ cup Parmesan cheese
- 1 cup Caesar salad dressing
- ¾ cup milk
- 2 small boneless skinless chicken breasts
- 3 teaspoons lemon pepper for seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 minced cloves of garlic
- 2 cups chicken broth
- 8 oz. angel hair pasta
- 1 Tablespoon capers
- 2 Tablespoons lemon juice
- Freshly cracked pepper
- Fresh Parsley chopped
Chicken Caesar Pasta (One Pot!)
Ingredients
- ½ cup Parmesan cheese
- 1 cup Caesar salad dressing, divided
- ¾ cup milk
- 2 small boneless skinless chicken breasts, or 1 large
- 3 teaspoons lemon pepper seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 8 oz . angel hair pasta, equal to ½ lb.
- 1 Tablespoon capers
- 2 Tablespoons lemon juice
- Freshly cracked pepper
- Fresh Parsley, roughly chopped
Instructions
- Slice each chicken breast in half to create two thinner pieces of equal size. Season each side with lemon pepper seasoning.
- Place the chicken in a freezer Ziploc bag and add ¾ cup of Caesar dressing (save ¼ cup for the pasta sauce). Coat the chicken with the dressing and seal. Refrigerate for 20 minutes (or longer if time allows.)
- Meanwhile, shred the Parmesan cheese and set it aside. It should be at room temp when added to the sauce.
- Take ¼ cup of the Caesar dressing and whisk it with ¾ cup milk. Set it aside, it should also come down to nearly room temp. Don’t worry if it’s not completely uniform in consistency.
- Heat the oil over medium-high heat in a large high-walled skillet or dutch oven.
- Add the marinated chicken and let it sear, undisrupted, for 4-5 minutes per side. Decrease heat to medium if oil begins to splatter.
- Set the chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Transfer any juice left on the plate back to the pot.
- Reduce the heat to medium and melt the butter. Add the minced garlic. Heat for one minute.
- Add the chicken broth, and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the milk/Caesar dressing. Bring to a boil.
- Add the angel hair pasta and use kitchen tongs to gently bend the noodles into the pan as they soften. (If preferred, you can also break them in half.)
- Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don't stick together.
- Once the pasta is softened and cooked through, add the capers and decrease heat to low.
- Gradually sprinkle in the Parmesan cheese, use tongs to toss and combine. Add the chicken back to the pan along with the lemon juice. Stir to combine.
- Garnish with freshly chopped parsley. Add freshly cracked pepper and serve.
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