This one-pot creamy Caesar pasta recipe is so easy to make and is a hit in our household!
Spaghetti tossed with grilled chicken, a creamy parmesan sauce, and a hint of lemon. Serve with some fresh green beans and a slice of garlic bread, and you will be in heaven!
ingredients
- 1 pound boneless skinless chicken breast, cut into small chunks
- 1 cup Caesar salad dressing, divided
- 3 teaspoons lemon pepper seasoning
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1-1/2 cups chicken broth
- 3/4 cup milk
- 1 tablespoon capers
- 8 ounces spaghetti noodles
- 1/2 cup parmesan cheese, shredded
- 2 tablespoons lemon juice
- black pepper
- fresh parsley, for garnish
instructions
- In a medium-sized bowl, add the chicken breast pieces. Season with the lemon pepper seasoning and stir in 3/4 cup Caesar salad dressing. Coat the chicken, cover the bowl with plastic wrap and refrigerate for at least 20 minutes, more if time allows.
- When ready to cook, heat olive oil over medium-high heat in a large high-walled skillet. Add the marinated chicken and let meat sear, undisturbed, for about 4-5 minutes. Decrease heat to medium, flip the chicken, and continue to cook for an additional 4-5 minutes. When chicken is cooked through, set on a clean plate, then set aside.
- To the same skillet, still on medium heat, add the minced garlic and sauté for a minute. Add the chicken broth, milk, remaining 1/4 cup Caesar dressing, and capers. Add the spaghetti noodles.
- Using kitchen tongs, gently bend the softened noodles in the pan and cook for about 8 minutes, or until spaghetti is al dente.
- Decrease heat to low, then gradually sprinkle in the parmesan cheese, tossing pasta as you go. Add the chicken back into the pan, along with the lemon juice. Toss to combine.
- Garnish pasta with freshly ground black pepper and chopped parsley. Serve.
One-pot creamy caesar pasta
In a medium-sized bowl, add the chicken breast pieces. Season with the lemon pepper seasoning and stir in 3/4 cup Caesar salad dressing. Coat the chicken, cover the bowl with plastic wrap and refrigerate for at least 20 minutes, more if time allows.
When ready to cook, heat olive oil over medium-high heat in a large high-walled skillet. Add the marinated chicken and let meat sear, undisturbed, for about 4-5 minutes. Decrease heat to medium, flip the chicken, and continue to cook for an additional 4-5 minutes. When chicken is cooked through, set on a clean plate, then set aside.
To the same skillet, still on medium heat, add the minced garlic and sauté for a minute.
Add the chicken broth, milk, remaining 1/4 cup Caesar dressing, and capers.
Add the spaghetti noodles. Using kitchen tongs, gently bend the softened noodles in the pan.
Cook for about 8 minutes, or until spaghetti is al dente.
Decrease heat to low, then gradually sprinkle in the parmesan cheese, tossing pasta as you go. Add the chicken back into the pan, along with the lemon juice. Toss to combine.
Garnish pasta with freshly ground black pepper and chopped parsley. Serve.
