Description

This flavorful Chicken Caesar Pasta is a one-pot meal combining tender marinated chicken, angel hair pasta, and a creamy Caesar dressing sauce. Perfect for a quick weeknight dinner, the dish features juicy lemon pepper seasoned chicken seared to perfection, simmered pasta, and a rich sauce made from Parmesan cheese, Caesar dressing, and chicken broth, garnished with capers and fresh parsley for a zesty finish.

Ingredients

Scale

Chicken and Marinade

2 small boneless skinless chicken breasts (or 1 large)
3 teaspoons lemon pepper seasoning
1 cup Caesar salad dressing (divided)

Cheese and Sauce

½ cup Parmesan cheese, shredded
¾ cup milk
2 cups chicken broth
1 tablespoon butter
4 cloves garlic, minced

Pasta

8 oz. angel hair pasta (1/2 lb.)

Additional Ingredients

2 tablespoons olive oil
1 tablespoon capers
2 tablespoons lemon juice
Freshly cracked pepper, to taste
Fresh parsley, roughly chopped, for garnish

Instructions

Season and marinate the chicken: Slice each chicken breast in half to create two thinner pieces. Season both sides evenly with lemon pepper seasoning. Place the chicken in a freezer Ziploc bag and add ¾ cup of Caesar dressing, reserving ¼ cup for the sauce. Seal the bag and refrigerate for at least 20 minutes to allow the flavors to develop.
Prepare Parmesan and dressing mixture: Shred the Parmesan cheese and set it aside at room temperature. Whisk the reserved ¼ cup Caesar dressing with ¾ cup milk, aiming to get it close to room temperature; the mixture does not need to be fully uniform.
Sear the chicken: Heat 2 tablespoons of olive oil over medium-high heat in a large, high-walled skillet or Dutch oven. Place the marinated chicken pieces in the hot oil and sear without disturbing for 4-5 minutes per side until golden and cooked through. If the oil splatters excessively, reduce heat to medium.
Rest and slice chicken: Remove the chicken to a plate and let it rest for 5 minutes. Then slice the chicken into strips. Pour any juices from the plate back into the skillet.
Sauté garlic: Reduce the heat to medium and melt 1 tablespoon butter in the skillet. Add minced garlic and sauté for about one minute until fragrant.
Create the sauce base: Pour in 2 cups chicken broth, using a silicone spatula to scrape any brown bits from the bottom of the pan. Slowly add the milk and Caesar dressing mixture, stirring to combine. Bring the liquid to a boil.
Cook pasta: Add 8 oz. angel hair pasta to the boiling liquid. Using kitchen tongs, gently push the noodles into the pot as they soften, or break them in half if preferred. Let the pasta simmer for 4-5 minutes, stirring occasionally to prevent sticking, until tender.
Add flavor and cheese: Stir in 1 tablespoon capers and reduce heat to low. Gradually sprinkle in the shredded Parmesan cheese, tossing with tongs to create a creamy sauce.
Combine chicken and finish: Add the sliced chicken back to the skillet along with 2 tablespoons lemon juice. Stir everything together to combine and heat through.
Garnish and serve: Sprinkle freshly chopped parsley and freshly cracked pepper over the pasta. Serve immediately for a hearty and delicious one-pot meal.

Notes

Marinating the chicken longer than 20 minutes will intensify the flavor.
Angel hair pasta cooks very quickly; watch carefully to avoid overcooking.
For a lower fat option, use a light Caesar dressing or substitute milk with a lower fat variety.
If capers are unavailable, chopped green olives can be a good substitute.
To make this dish gluten-free, substitute the angel hair pasta with gluten-free pasta.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Chicken Caesar Pasta, One Pot Pasta, Easy Dinner, Creamy Pasta, Lemon Pepper Chicken, Weeknight Meal