Chicken Caesar Pasta (One Pot!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
625 kcal
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Course
Main Course
Chicken Caesar Pasta (One Pot!)
Description
Chicken Caesar Pasta (One Pot!) uses thinly sliced chicken breasts marinated in lemon pepper seasoning and Caesar dressing before being seared for flavor and tenderness. Angel hair pasta is cooked in the same pot with chicken broth and seasoning, absorbing rich flavors throughout the dish. Parmesan cheese and a milk-Caesar dressing mixture finish the sauce, creating a creamy texture.
The recipe offers a balance of lemon pepper's bright spice and the classic Caesar flavors, combined with tender chicken and delicate pasta. Using angel hair pasta helps it cook quickly and blend well with the sauce.
This dish can be served as a full meal on its own or paired with a simple green salad or garlic bread. The notes suggest using angel hair specifically for proper cooking time and consistency, with tips if substituting other pasta types. Rotisserie or leftover chicken can also be incorporated without marinating.
Ingredients
- ½ cup Parmesan Cheese
- 1 cup caesar salad dressing divided
- ¾ cup milk
- 2 chicken breast or 1 large, small, boneless, skinless
- 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
- black pepper freshly cracked
- parsley roughly chopped, fresh
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.
Notes
- Angel hair pasta is preferred as it cooks quickly and absorbs sauce well; substituting with spaghetti requires extra liquid and cooking time.
- Use rotisserie or leftover cooked chicken by adding it at the end without marinating or searing.
- Store leftovers refrigerated and reheat gently to maintain sauce consistency.
- Caesar dressing choice affects flavor; homemade or quality store-bought options work best.
- For best results, let the chicken marinate for at least 20 minutes or longer if possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 39g | 78% |
| Fat | 30g | 46% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 1102mg | 46% |
| Potassium | 758mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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