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There is nothing cozier than gathering everyone for a comforting bowl of chicken Caesar pasta on a busy night. This dish nestles blackened, marinated chicken in a glossy sauce that borrows all the best flavors from Caesar salad. Using just one pot, you end up with perfectly creamy angel hair pasta, zesty lemons, a crispy punch from capers, and a crown of Parmesan for that irresistible finishing touch.
I first made this after craving restaurant chicken Caesar pasta but refusing to make three pans dirty. Now it is my shortcut dinner every time friends drop by last minute. Everyone lingers for seconds.
Ingredients
- Parmesan cheese: brings nutty salty flavor Bacon the block if possible and shred yourself for best melting
- Caesar salad dressing: use a creamy variety for rich flavor I go homemade or Marie’s refrigerated
- Milk: loosens the sauce and keeps it velvety whole milk makes the sauce richer
- Boneless skinless chicken breasts: supper juicy and cook up quickly choose the freshest you can find
- Lemon pepper seasoning: adds citrus brightness and warmth I like to use a blend with coarse black pepper
- Olive oil: helps blacken and sear the chicken use extra virgin for big flavor
- Butter: deepens the sauce and cooks the garlic to golden
- Garlic: minced fresh garlic adds undeniable depth do not use the jarred variety
- Chicken broth: provides the liquid for the pasta to cook in homemade or low sodium is best
- Angel hair pasta: delicate and cooks fast if you substitute use more liquid
- Capers: briny bits that punch up each bite look for firm small capers in brine
- Lemon juice: a squeeze brightens the dish fresh is a must
- Freshly cracked pepper: finishes for spice and aroma always grind fresh
- Fresh parsley: brings color and freshness chop just before serving
Step-by-Step Instructions
- Marinate the Chicken:
- Slice each chicken breast into two thin even pieces then coat all sides with lemon pepper seasoning. Place in a large freezer bag with Caesar dressing coating well then chill for at least twenty minutes so the flavor penetrates.
- Prep Dairy and Cheese:
- Shred the Parmesan cheese and allow it to come up to room temperature so it melts smoothly. In a bowl whisk together a bit more Caesar dressing with milk. Let it stand so it is not fridge-cold.
- Sear the Chicken:
- Heat olive oil in a high sided skillet over medium-high heat. Lay the marinated chicken pieces in the hot pan and let cook undisturbed for about four minutes on each side until deep golden outside and cooked through. Rest the chicken on a plate for five minutes then slice into strips returning juices to the pot.
- Build the Base:
- On medium heat melt butter and sauté minced garlic until fragrant but not browned for about one minute.
- Deglaze and Simmer:
- Pour in chicken broth and scrape the pot bottom to release any browned bits from searing. Gradually stir in the milk and Caesar dressing mixture. Bring everything to a gentle boil.
- Cook the Pasta:
- Add the angel hair noodles to the pot using tongs to nudge them into the liquid as they soften. Let simmer uncovered for several minutes stirring gently so nothing sticks.
- Finish the Sauce:
- Once noodles are tender and most liquid is absorbed add capers then lower heat to low. Gradually add shredded Parmesan tossing with tongs until creamy.
- Combine and Garnish:
- Return chicken strips to the pot along with lemon juice stirring everything together. Sprinkle with fresh parsley and lots of cracked pepper before serving.
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My favorite part is always those bursts of salty capers against the creamy sauce. My kids call them flavor fireworks and pick them out to snack as I plate the pasta. This was also the first fancy pasta I let them help toss and now it is a team effort.
Storage Tips
Transfer leftovers to a lidded container once cooled. Store in the fridge up to three days. To reheat add a splash of broth or milk while gently warming on the stovetop which helps loosen the sauce and prevents the pasta from clumping. Avoid microwaving in plastic as the creamy sauce can overcook.
Ingredient Substitutions
You can use leftover rotisserie or grilled chicken just skip the marinating and add at the end. If you only have spaghetti increase both the milk and broth and let it simmer longer until tender. No capers Use chopped green olives for the same briny kick or even a handful of artichoke hearts sliced thin.
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Serving Suggestions
Pair with garlicky toasted bread or a simple green salad to echo the Caesar flavors. If hosting a crowd serve from the pot family style with extra lemon wedges parsley and black pepper for everyone to add at the table. For a lighter touch swap half the pasta for spiralized zucchini.
Cultural and Historical Context
Caesar salad hails from Italian American cuisine and was first invented in Tijuana in the 1920s. Bringing its creamy dressing and crunchy accents to pasta is a natural twist on the classic. My version takes inspiration from both cozy Italian pasta nights and summery salad lunches blending them into a weeknight win.
Frequently Asked Questions
- → Can I use a different cut of chicken?
Yes, boneless thighs or pre-cooked rotisserie chicken can be substituted for chicken breasts if desired.
- → What type of pasta works best?
Angel hair pasta is ideal for quick cooking and creamy texture. If swapping for spaghetti, adjust liquid and cook time accordingly.
- → Can I make it ahead of time?
While best enjoyed fresh, you can prepare this dish up to a day ahead. Reheat gently with a splash of milk to maintain creaminess.
- → How can I adjust the flavor?
Add extra lemon juice for a brighter flavor, or top with more Parmesan and capers for added depth.
- → Is there a dairy-free option?
Try swapping Parmesan for a dairy-free cheese substitute and use plant-based milk, ensuring your Caesar dressing is also dairy-free.