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One-Pot Chicken Caesar Pasta

This weeknight meal comes together in about 30 minutes!

Close up of caesar pasta
Flickr/Erik

Are you looking for a quick, easy recipe that the whole family will love? I’ve got you covered! This chicken Caesar pasta is creamy, cheesy, and bursting with flavor. The chicken marinates in lemon pepper and Caesar dressing before being browned on both sides to seal it all in. Pretty much everything about this recipe is mouthwatering.

Oh, and did I mention this is a one-pot meal? That’s right, not only are you getting an incredible meal in about 30 minutes, but the clean-up will be a breeze! Let’s see how it all comes together below.

Pasta on gray plate
Unsplash

To get started on this delightful meal, slice each chicken breast in half length-wise and season each side with lemon pepper seasoning. Next, place the chicken in a freezer Ziploc bag and add 3/4 cup Caesar dressing. Coat chicken with dressing and seal. Refrigerate for at least 20 minutes, but up to 2 hours. The longer it sits, the more flavorful it will become!

Whisk the remaining 1/4 cup of Caesar Salad Dressing with 3/4 cup milk and set aside. Heat oil over medium-high heat in a large high-walled skillet or dutch oven. Add marinated chicken and let meat sear, undisrupted, for 4-5 minutes. Decrease heat to medium if oil begins to splatter. Flip the chicken once it’s golden brown and nearly blackened. Cook for 4-5 additional minutes or until golden brown on the other side. Set chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Ensure the middle is sufficiently cooked.

Unsplash

Once chicken is done, reduce heat to medium and add minced garlic. Heat for one minute. Add chicken broth, milk/Caesar dressing mixture, and capers. Next, add angel hair pasta, it will eventually bend as it heats. Cook for 4-5 minutes.

Decrease heat to low. Gradually sprinkle in the Parmesan cheese, tossing to mix. Add chicken back to the pan along with lemon juice. Stir to combine. Garnish with freshly chopped parsley, bacon bits, red pepper flakes, or whatever your heart desires. Add freshly ground salt and pepper to taste and serve up hot!

Trust me, this is one pasta dish you don’t want to pass up!

Makes 4 servings

15m prep time

15m cook time

4.6
Rated 4.6 out of 5
Rated by 9 reviewers
Ingredients
  • 2 boneless skinless chicken breasts
  • 3 teaspoons lemon pepper seasoning
  • 1/2 cup Parmesan cheese, shredded
  • 1 cup Caesar salad dressing, divided
  • 3/4 cup milk
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • 8 oz. angel hair pasta, equal to 1/2 lb.
  • 1 tablespoon capers
  • 2 tablespoons lemon juice
  • Salt & pepper to taste
  • Optional toppings: Bacon bits, red pepper flakes, chopped parsley
Preparation
  1. Slice each chicken breast in half length-wise. Season each side with lemon pepper seasoning.
  2. Place chicken in a freezer Ziploc bag and add 3/4 cup Caesar dressing. Coat chicken with dressing and seal. Refrigerate for at least 20 minutes.
  3. Whisk the remaining 1/4 cup of Caesar Salad Dressing with 3/4 cup milk. Set aside.
  4. Heat oil over medium-high heat in a large high-walled skillet or dutch oven. Add marinated chicken and let meat sear, undisrupted, for 4-5 minutes. Decrease heat to medium if oil begins to splatter.
  5. Flip the chicken once it’s golden brown and nearly blackened. Cook for 4-5 additional minutes or until golden brown on the other side.
  6. Set chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Ensure the middle is sufficiently cooked.
  7. Reduce heat to medium and add minced garlic. Heat for one minute. Add chicken broth, milk/Caesar dressing mixture, and capers. Next, add angel hair pasta, it will eventually bend as it heats. Cook for 4-5 minutes.
  8. Decrease heat to low. Gradually sprinkle in the Parmesan cheese, tossing to mix. Add chicken back to the pan along with lemon juice. Stir to combine. Garnish with freshly chopped parsley, bacon bits, red pepper flakes, or whatever your heart desires. Add freshly ground salt and pepper to taste and serve up hot!

Recipe adapted from The Cozy Cook.

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