Description
This One Pot Chicken Caesar Pasta combines tender, lemon pepper seasoned chicken breasts marinated in Caesar dressing with angel hair pasta cooked in a creamy Caesar and Parmesan sauce. Garlicky, tangy, and rich, this simple skillet meal is perfect for an easy dinner with minimal cleanup.
Ingredients
Scale
Chicken and Marinade
- 2 small boneless skinless chicken breasts (or 1 large)
- 3 teaspoons lemon pepper seasoning
- ¾ cup Caesar salad dressing (divided)
Sauce and Pasta
- ½ cup Parmesan cheese, shredded
- ¼ cup Caesar salad dressing
- ¾ cup milk
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 2 cups chicken broth
- 8 oz. angel hair pasta (½ lb.)
- 1 tablespoon capers
- 2 tablespoons lemon juice
- Freshly cracked black pepper, to taste
- Fresh parsley, roughly chopped, for garnish
Instructions
- Prepare and marinate the chicken: Slice each chicken breast in half horizontally to create two thin pieces of equal size. Season both sides with lemon pepper seasoning. Place the chicken pieces in a zip-top freezer bag, add ¾ cup Caesar dressing, seal the bag, and coat the chicken evenly. Refrigerate for at least 20 minutes to allow flavors to meld.
- Prepare cheese and sauce mixture: While the chicken marinates, shred the Parmesan cheese and set aside at room temperature. In a separate bowl, whisk together the remaining ¼ cup Caesar dressing with ¾ cup milk until nearly combined. Set aside to come to near room temperature.
- Sear the chicken: Heat olive oil over medium-high heat in a large, high-walled skillet or Dutch oven. Add the marinated chicken pieces to the hot oil and sear undisturbed for 4 to 5 minutes on each side until golden and 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 any juices on the plate and return them to the pan.
- Sauté garlic and deglaze: Reduce heat to medium, add butter to the pan and melt. Add minced garlic and sauté for about 1 minute until fragrant. Pour in chicken broth and use a silicone spatula to scrape any brown bits off the bottom of the pan for extra flavor.
- Make the pasta sauce and cook pasta: Slowly stir in the milk and Caesar dressing mixture. Increase heat and bring the liquid to a boil. Add angel hair pasta and use tongs to gently submerge and bend the noodles as they soften. Simmer for 4 to 5 minutes, stirring occasionally to prevent sticking, until pasta is tender and cooked through.
- Finish the dish: Stir in capers and reduce heat to low. Gradually sprinkle in shredded Parmesan cheese while tossing the pasta with tongs to combine into a creamy sauce. Return sliced chicken to the skillet, add lemon juice, and stir everything together.
- Garnish and serve: Sprinkle with freshly chopped parsley and freshly cracked black pepper to taste. Serve warm, enjoying a delicious one pot Chicken Caesar Pasta meal.
Notes
- Marinating the chicken longer than 20 minutes enhances flavor and tenderness.
- Angel hair pasta cooks quickly; monitor closely to avoid overcooking.
- You can break the pasta in half if you prefer shorter noodles for easier stirring and eating.
- For a richer sauce, use whole milk or add a splash of cream.
- Fresh cracked black pepper adds a nice finishing touch, but adjust seasoning to taste.
