Caesar Chicken Pasta Pot (Printable Version)
# What You'll Need:
→ Sauce, Chicken, Pasta and Toppings
01 -
Fresh parsley, chopped up for sprinkling
02 -
Cracked black pepper, add as much as you want
03 -
2 tablespoons lemon juice, fresh
04 -
1 tablespoon capers, rinsed off
05 -
225 g angel hair pasta
06 -
480 ml chicken broth
07 -
4 garlic cloves, minced up
08 -
1 tablespoon butter
09 -
2 tablespoons olive oil
10 -
3 teaspoons lemon pepper seasoning
11 -
2 small boneless skinless chicken breasts (or split a large one in half)
12 -
180 ml milk, whole
13 -
240 ml Caesar dressing, split up
14 -
60 g grated Parmesan, fresh is best
# Steps to Follow:
01 -
Start off by splitting your chicken horizontally so it cooks faster. Sprinkle on the lemon pepper to coat both sides. Pop the chicken in a zip bag and pour in 180 ml Caesar dressing – save the rest for later. Swish things around so the chicken’s covered, seal up, and chill for at least 20 minutes.
02 -
Grate your cheese first and leave it out to warm up a bit. Take your saved Caesar dressing and whisk it together with the milk. Let this mixture hang out at room temperature, too.
03 -
Get a deep skillet or a Dutch oven heated up with olive oil over medium-high. Add in the marinated chicken and don’t poke at it—let it cook untouched for about 4–5 minutes on each side. Turn the heat down a bit if oil flies everywhere. Once browned, set the chicken onto a plate to rest at least 5 minutes, then slice into strips. Dump any juices left on that plate right back into your pan.
04 -
Turn heat down to medium. Add butter to your pan and toss in the garlic, moving it around for about a minute. Pour in the chicken broth and use your spatula to scrape up all those tasty browned bits. Slowly stir in your Caesar-milk mix. Let it start bubbling gently.
05 -
Drop your angel hair into the sauce. Use tongs to fold it under as it softens. Let it simmer for about 4–5 minutes, giving it a stir here and there so nothing sticks, until most liquid is slurped up and noodles are just right.
06 -
Toss in your capers and crank the heat to low. Gradually sprinkle in Parmesan, using tongs to help it melt into the sauce. Add in the chicken strips and squeeze in lemon juice. Stir well so everything’s coated and warmed through. Serve ASAP with parsley and loads of black pepper.
# Additional Tips:
01 -
Let the Parmesan and dressing-milk mix sit out until they don’t feel cold for the smoothest sauce and best flavor.
02 -
If you swap in standard spaghetti instead of angel hair, you’ll need more broth, milk, and cheese so things turn out right.
03 -
No time for fresh chicken? Shredded rotisserie or any cooked chicken works—just toss in two cups at the end instead of marinating and browning.
04 -
Grab some crusty garlic bread for dunking and you’re set.