Save Pin
Whenever I want tons of flavor but don't want dishes piling up, I throw together this chicken Caesar pasta. It's all made in a single pan, with angel hair pasta soaking up a creamy Caesar-Parmesan-lemon mix and juicy spiced chicken. It's like if your favorite salad came home and put on its comfiest slippers.
Every single time this hits the stove, the smell fills the whole place. My husband always goes back for seconds and somehow there’s nothing left for lunch the next day.
Luscious Ingredients
- Fresh parsley: gives a pop of color and lifts the flavors, pick the brightest you can find
- Freshly cracked pepper: adds a little heat, grind it right before plating
- Lemon juice: zippy fresh citrus makes everything brighter, squeeze a real lemon if you can
- Capers: salty little bursts that liven up the dish, make sure they're nice and firm
- Angel hair pasta: soaks up all the goodness fast, grab one made with durum wheat if you spot it
- Chicken broth: makes a flavorful sauce base, go low-salt if you want to control the taste
- Fresh garlic cloves: flavorful and sweet once cooked, use bulbs that feel firm
- Butter: mellows the garlic out and makes things rich, European butter adds more flavor
- Olive oil: helps with a nice chicken sear, try to use extra-virgin
- Lemon pepper seasoning: zesty and wakes the chicken right up
- Boneless skinless chicken breasts: nice and juicy especially if you marinate them, check for freshness
- Milk: keeps everything silky, whole or 2 percent both work
- Caesar salad dressing: gives the signature punch, use one with real anchovy and Parmesan for depth
- Parmesan cheese: deep savory pop, best to grate a fresh wedge yourself
Helpful Cooking Steps
- Garnish and Serve:
- Right before you dish it up, add parsley and some of that pepper. You'll want it hot and creamy.
- Add Chicken and Brighten:
- Gently put the sliced chicken back in, toss with lemon juice, and stir everything until steamy all the way through.
- Finish the Sauce and Combine:
- Drop the heat, mix in capers, slowly sprinkle in Parmesan, and toss until the sauce hugs every noodle.
- Cook the Pasta:
- Angel hair goes in dry—tuck it down as it softens, stir so nothing sticks, and simmer till it's just shy of done.
- Deglaze and Build Sauce:
- Add the chicken broth and scrape those tasty bits from the pan, then slowly pour in your milk plus leftover Caesar dressing and let it just start to bubble.
- Cook Aromatics and Start Sauce:
- Drop the heat to medium, melt your butter, and toss in garlic. Stir until it smells awesome—just don’t let it turn brown.
- Sear the Chicken:
- Get your skillet blazing hot with olive oil. Add the chicken and let it hang out untouched till golden, then flip it, finish cooking, rest it, and slice it into strips.
- Prep Cheese and Sauce Base:
- Grate that Parmesan and let it sit out to take the chill off—helps it melt better. Whisk the milk with Caesar dressing (both close to room temp is best).
- Marinate the Chicken:
- Throw your seasoned chicken plus most of the Caesar dressing in a zip bag, seal, and stick in the fridge at least 20 minutes so the flavor seeps in.
- Prep the Chicken:
- Slice chicken breasts in half so they're thinner, season both sides with lemon pepper for extra oomph and to keep 'em juicy.
Save Pin
I can't get enough of those capers—they burst with every bite and take me back to wild family dinners. Once, a lemon pepper accident covered the whole table. My kids still laugh about it to this day.
Leftovers & Storage
Let any extras cool, then pop in a sealed container in your fridge. Eat within three days for best taste. Warm up slowly with a splash of milk or broth to get it creamy again. Pasta drinks up liquid as it sits, but a quick stir fixes it. Skip freezing—sauce goes weird if you do.
Swaps to Try
Only got spaghetti? Add about half a cup more each of milk and broth so it doesn’t dry out. Caesar dressing MIA? Use ranch or your go-to vinaigrette, and maybe toss in extra Parmesan or a dab of anchovy paste for that big flavor. Want it vegetarian? Sauté up mushrooms and use veggie broth instead.
How to Serve It
This is a meal that stands on its own but tossing a crisp salad or roasting up broccoli adds some crunch. Can't go wrong with garlic bread to soak up all the creamy sauce. Sometimes I throw some arugula on top for a fresh kick. Lemon wedges on the side really round it out.
Save Pin
Backstory & Inspiration
Think of this as an American spin on Italian flavors, borrowing the garlicky, anchovy-studded goodness of Caesar salad and mixing it with a cozy pasta. You get all the family-friendly comfort plus capers and lemon to make it taste straight out of a little Italian spot. It’s what happens when you need convenience and crave something fun at home.
Common Recipe Questions
- → Can I swap in a different pasta?
Angel hair soaks up the sauce best, but you can try spaghetti. Just add more broth and cheese if it takes longer to cook.
- → Is it fine to use store-bought Caesar dressing or should I make my own?
Homemade tastes super fresh, but a good refrigerated store-bought Caesar can totally do the trick and saves a lot of fuss.
- → Can I prep this ahead?
You'll get the best flavor right away, but leftovers reheat well. Stir in a splash of milk or broth to smooth out the sauce.
- → What can I use instead of chicken?
Got rotisserie or leftover chicken? Toss it in at the end and skip the marinating and pan-cooking for easy meal prep.
- → How do I pump up the lemon flavor?
Squeeze in more lemon juice or grate in extra zest when you finish tossing the pasta for a bold, sunny boost.