Chicken Caesar Pasta One Pot (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 small boneless, skinless chicken breasts or 1 large, halved horizontally
02 -
3 teaspoons lemon pepper seasoning
03 -
1 cup Caesar salad dressing, divided
04 -
¾ cup whole milk
05 -
8 grams butter (1 tablespoon)
06 -
2 tablespoons extra virgin olive oil
07 -
4 garlic cloves, minced
08 -
500 milliliters chicken broth (2 cups)
09 -
225 grams angel hair pasta
10 -
1 tablespoon capers
11 -
2 tablespoons freshly squeezed lemon juice
12 -
60 grams Parmesan cheese, freshly shredded (½ cup)
13 -
Fresh cracked black pepper, to taste
14 -
Fresh parsley, roughly chopped, to garnish
# Instructions:
01 -
Slice each chicken breast horizontally to create thinner, even cutlets. Season both sides with lemon pepper seasoning. Place the chicken pieces in a resealable bag and add ¾ cup of the Caesar dressing (reserve ¼ cup for sauce). Toss to fully coat and refrigerate for at least 20 minutes.
02 -
Shred the Parmesan cheese and set aside, allowing it to come to room temperature. In a bowl, whisk together ¼ cup Caesar dressing with ¾ cup milk; set aside. Bring both mixture and cheese to room temperature prior to use.
03 -
Heat olive oil in a high-walled skillet or Dutch oven over medium-high heat. Add marinated chicken and sear for 4–5 minutes per side until golden and nearly cooked through. Adjust heat to medium if oil splatters. Remove chicken to a plate and let rest for 5 minutes before slicing into strips. Reserve resting juices.
04 -
Reduce heat to medium. Melt butter in the pan and sauté minced garlic for 1 minute until fragrant. Pour in chicken broth, scraping browned bits from the pan.
05 -
Slowly stir in the milk and Caesar dressing mixture, then bring to a boil. Add angel hair pasta, gently bending noodles into the sauce as they soften or breaking in half if preferred. Simmer for 4–5 minutes, stirring occasionally to prevent sticking.
06 -
Reduce heat to low. Add capers to the pasta. Gradually sprinkle in Parmesan cheese, tossing with tongs until melted and combined. Return sliced chicken and any accumulated juices to the pan along with lemon juice. Gently mix until coated.
07 -
Transfer to serving plates. Top with freshly cracked black pepper and garnish with chopped parsley. Serve immediately.
# Notes:
01 -
Angel hair pasta is essential for proper texture and quick cooking in this preparation. If substituted with regular spaghetti, increase chicken broth and milk by 120 ml each, and Parmesan cheese by 30 grams.
02 -
For an alternative protein, 2 cups of pre-cooked rotisserie or leftover chicken may be added to the sauce after the pasta has finished cooking; skip the marinating and searing steps.
03 -
For optimal flavor, use a high-quality refrigerated Caesar dressing.