Chicken Caesar Pasta One Pot (Print Version)
# Ingredients:
→ Pasta, Chicken, Sauce and Garnishes
01 -
60 g Parmesan cheese, freshly grated
02 -
240 ml Caesar salad dressing, divided
03 -
180 ml whole milk
04 -
2 small boneless, skinless chicken breasts, or 1 large, halved horizontally
05 -
3 teaspoons lemon pepper seasoning
06 -
2 tablespoons olive oil
07 -
1 tablespoon butter
08 -
4 garlic cloves, finely minced
09 -
480 ml chicken broth
10 -
225 g angel hair pasta
11 -
1 tablespoon capers, rinsed
12 -
2 tablespoons freshly squeezed lemon juice
13 -
Freshly cracked black pepper, to taste
14 -
Fresh parsley, roughly chopped, for garnish
# Instructions:
01 -
Slice the chicken breasts horizontally to create thinner cutlets. Season both sides with lemon pepper seasoning. Place the chicken in a resealable freezer bag and pour in 180 ml of the Caesar dressing (reserve remaining 60 ml for the sauce). Coat thoroughly, seal, and refrigerate for at least 20 minutes to marinate.
02 -
Shred the Parmesan cheese and allow it to come to room temperature. Whisk reserved 60 ml Caesar dressing with milk until combined and let sit to approach room temperature.
03 -
Heat olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Add marinated chicken and sear undisturbed for 4-5 minutes per side, reducing heat if oil splatters. Transfer chicken to a plate and rest 5 minutes before cutting into strips. Return any juices from resting plate to pan.
04 -
Reduce heat to medium. Melt butter in same pan and add minced garlic. Cook for 1 minute, stirring regularly. Pour in chicken broth and deglaze the bottom with a silicone spatula. Gradually add the milk and Caesar dressing mixture, stirring to combine. Bring to a gentle boil.
05 -
Add angel hair pasta to boiling liquid, using tongs to submerge and bend as it softens. Simmer for 4-5 minutes, stirring occasionally to prevent sticking, until pasta is tender and most of the liquid has been absorbed.
06 -
Add capers, reduce heat to low. Gradually sprinkle in Parmesan cheese, tossing with tongs to melt and integrate into sauce. Return chicken strips to pan and stir in lemon juice. Mix until evenly combined and heated through. Serve immediately, garnished with freshly chopped parsley and cracked black pepper.
# Notes:
01 -
For optimal sauce texture and flavor, allow both the shredded Parmesan and the Caesar dressing-milk mixture to reach room temperature before adding.
02 -
If substituting regular spaghetti for angel hair pasta, increase chicken broth, milk, and Parmesan cheese accordingly for proper consistency.
03 -
Rotisserie or leftover cooked chicken may be used; add 2 cups shredded cooked chicken at the end instead of marinating and searing.
04 -
Serve with crusty garlic bread for a balanced meal.