Chicken Caesar Pasta (One Pot!) (2024)

4.98 from 41 ratings

Servings: 4

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• ▢ 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 1/2 lb.
• ▢ 1 Tablespoon capers
• ▢ 2 Tablespoons lemon juice
• ▢ Freshly cracked pepper
• ▢ Fresh Parsley, roughly chopped

• 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.

Note:Be sure to use angel hair. Substituting regular spaghetti noodles requires more liquid and cooking time. If you only have spaghetti, plan on using an extra 1/2 cup chicken broth, an extra 1/2 cup milk, and an extra 1/4 cup Parmesan cheese.

Caesar Dressing Recommendation:

• My homemade Caesar Dressing is excellent. Otherwise I recommendMarie’s Caesar salad dressing found in the refrigerated aisle in the produce section.

Serve this with my Garlic Bread with Cheese.

Using Rotisserie or Leftover Chicken:

2 cups of cooked chicken can be mixed in at the end once the pasta is cooked. No need to marinate or sear the chicken first.

Course: Main Course

Cuisine: American, Italian

Author: Stephanie