CHICKEN CAESAR PASTA (ONE POT!)
This One Pot Chicken Caesar Pasta recipe is so easy to make! Angel hair pasta and blackened chicken are tossed in a creamy Parmesan sauce with a hint of Caesar dressing, lemons, and capers.
Provided by Stephanie
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- Slice each chicken breast in half to create two thinner pieces of equal size. Season each side with lemon pepper seasoning.
- Place the chicken in a freezer Ziploc bag and add ¾ cup of Caesar dressing (save ¼ cup for the pasta sauce). Coat the chicken with the dressing and seal. Refrigerate for 20 minutes (or longer if time allows.)
- Meanwhile, shred the Parmesan cheese and set it aside. It should be at room temp when added to the sauce.
- Take ¼ cup of the Caesar dressing and whisk it with ¾ cup milk. Set it aside, it should also come down to nearly room temp. Don't worry if it's not completely uniform in consistency.
- Heat the oil over medium-high heat in a large high-walled skillet or dutch oven.
- Add the marinated chicken and let it sear, undisrupted, for 4-5 minutes per side. Decrease heat to medium if oil begins to splatter.
- Set the chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Transfer any juice left on the plate back to the pot.
- Reduce the heat to medium and melt the butter. Add the minced garlic. Heat for one minute.
- Add the chicken broth, and use a silicone spatula to "clean" the bottom of the pot. Slowly stir in the milk/Caesar dressing. Bring to a boil.
- Add the angel hair pasta and use kitchen tongs to gently bend the noodles into the pan as they soften. (If preferred, you can also break them in half.)
- Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don't stick together.
- Once the pasta is softened and cooked through, add the capers and decrease heat to low.
- Gradually sprinkle in the Parmesan cheese, use tongs to toss and combine. Add the chicken back to the pan along with the lemon juice. Stir to combine.
- Garnish with freshly chopped parsley. Add freshly cracked pepper and serve.
Nutrition Facts : Calories 625 kcal, Carbohydrate 49 g, Protein 39 g, Fat 30 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1102 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 19 g, ServingSize 1 serving
CHICKEN CAESAR PASTA CASSEROLE
I finally decided to post this. I have made this recipe for years. Last year, I transformed this recipe and created Recipe#195066! I like to use a store-bought roasted chicken and an assorted bag of pasta that has penne, spirals, bowties and shells!! This recipe also works well with tortellini! I can't remember where this recipe originally came from... Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine all ingredients EXCEPT croutons and parmesan cheese.
- Pour mixture into a greased, 2-quart casserole dish. Top dish with croutons and parmesan cheese.
- Bake at 350 degrees for 20 minutes or until casserole is heated through and croutons are golden brown.
Nutrition Facts : Calories 544.9, Fat 45.9, SaturatedFat 9.1, Cholesterol 68.3, Sodium 935.6, Carbohydrate 8.9, Fiber 0.8, Sugar 1.5, Protein 24
CAESAR CHICKEN PASTA
Make and share this Caesar Chicken Pasta recipe from Food.com.
Provided by MarieRynr
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cook pasta according to package directions.
- Drain.
- Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl.
- Add cooked pasta; stir to combine.
- Spoon pasta mixture into ungreased 2-quart round casserole.
- Top with croutons and Parmesan cheese.
- Bake for 20 to 25 minutes or until heated through and croutons are golden brown.
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