Chicken Caesar Pasta (One Pot!)

If there’s one dish that screams comfort food with a twist, it’s this One Pot Chicken Caesar Pasta. Imagine the silky strands of angel hair pasta intertwined with blackened chicken, all smothered in a creamy Parmesan sauce that’s kissed by the zesty tang of Caesar dressing. A squeeze of fresh lemon and a handful of briny capers cut through the richness, creating a balance that’s nothing short of divine.

But here’s the thing: the magic of this dish lies in the delicate dance between flavors. Too much sauce, and you’re wading through a heavy mess; too little, and you’re left with a dry disappointment. It’s about finding that perfect harmony where the creamy sauce clings to every strand of pasta, without overwhelming your taste buds.

So, if you’re looking for a meal that’s not just easy to whip up but also nails that sweet spot of flavor, this Chicken Caesar Pasta is your new go-to. And did I mention it all comes together in just one pot? Yep, dinner just got a whole lot simpler—and tastier.

Chicken Caesar Pasta Photo By: The Cozy Cook

Chicken Caesar Pasta (One Pot!)

Recipe from The Cozy Cook

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

• ½ cup Parmesan cheese

• 1 cup Caesar salad dressing, divided

• ¾ cup milk

• 2 small boneless skinless chicken breasts, or 1 large

• 3 teaspoons lemon pepper seasoning

• 2 tablespoons olive oil

• 1 tablespoon butter

• 4 cloves garlic, minced

• 2 cups chicken broth

• 8 oz. angel hair pasta, equal to 1/2 lb.

• 1 Tablespoon capers

• 2 Tablespoons lemon juice

• Freshly cracked pepper

• Fresh Parsley, roughly chopped

Instructions

1. Slice each chicken breast in half to create two thinner pieces of equal size. Season each side with lemon pepper seasoning.

2. 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.)

3. Meanwhile, shred the Parmesan cheese and set it aside. It should be at room temp when added to the sauce.

4. 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.

5. Heat the oil over medium-high heat in a large high-walled skillet or dutch oven.

6. Add the marinated chicken and let it sear, undisrupted, for 4-5 minutes per side. Decrease heat to medium if oil begins to splatter.

7. 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.

8. Reduce the heat to medium and melt the butter. Add the minced garlic. Heat for one minute.

9. 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.

10. 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.)

11. Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don't stick together.

12. Once the pasta is softened and cooked through, add the capers and decrease heat to low.

13. 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.

14. Garnish with freshly chopped parsley. Add freshly cracked pepper and serve.