Caesar Chicken Pasta Pot (Printable Version)
Creamy sauce meets bold Caesar flavor in this quick pasta blend of chicken and fresh tang.
# What You'll Need:
→ Chicken, Pasta, Toppings, and Dressing
01 -
Fresh parsley, chopped, for sprinkling
02 -
Freshly cracked black pepper, as much as you like
03 -
2 tablespoons lemon juice, straight from a fresh lemon
04 -
1 tablespoon capers, rinsed off
05 -
225 g angel hair noodles
06 -
480 ml chicken broth
07 -
4 garlic cloves, chopped up
08 -
1 tablespoon butter
09 -
2 tablespoons olive oil
10 -
3 teaspoons lemon pepper
11 -
2 small chicken breasts, no bones or skin, or slice one big one in half
12 -
180 ml whole milk
13 -
240 ml Caesar dressing, use some for marinating, some for the sauce
14 -
60 g Parmesan, grated right before serving
# Step-by-Step Guide:
01 -
Lower the heat, toss in the capers. Sprinkle the Parmesan into the pan a bit at a time, using tongs to get it gooey with the sauce. Dump in the chicken strips and pour over the lemon juice. Stir to heat everything through. Spoon into bowls and shower with parsley and cracked pepper.
02 -
Drop the angel hair into the bubbling sauce. Use your tongs to push it down and fold it as it softens. Keep it moving sometimes so nothing sticks. Let it cook for about 4 or 5 minutes. You’ll want most of the liquid gone and noodles tender.
03 -
Turn the heat to medium now. Throw the butter into the same skillet and add the chopped garlic. Give it a minute, stirring so nothing burns. Splash in the chicken broth and use your spatula to scrape up those stuck bits. Slowly pour in your milk and Caesar dressing mix, stirring all the time. Let it come up to a gentle bubble.
04 -
Heat olive oil nice and hot in a deep pan. Lay in the chicken and don’t touch it for about 4–5 minutes, then flip for another few minutes. Lower the heat if it’s splattering too much. Pop the chicken on a plate to rest for five minutes. Slice it up, but put those juices back into the pan.
05 -
Grate your Parmesan and let it hang out till it’s not cold anymore. Whisk up that last bit of Caesar dressing (about 60 ml) with the milk. Let both come to room temp together.
06 -
Cut chicken breasts in half horizontally so they’re thinner. Sprinkle both sides with lemon pepper. Toss them in a freezer bag with 180 ml Caesar dressing (keep the rest for later). Smoosh it around to coat, close up the bag, and let it chill in your fridge for at least 20 minutes.
# Additional Notes:
01 -
Let your grated Parmesan and the Caesar-milk mix both warm to room temperature before adding for a smooth, yummy sauce.
02 -
Swapping in regular spaghetti for angel hair? Add more milk, broth, and cheese so everything’s saucy.
03 -
If you’ve got rotisserie or leftover chicken, skip marinating and add about 2 cups of it, shredded, near the end.
04 -
It’s extra good with some crusty garlic bread on the side.