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.

Be sure to serve this with a side of my Cheesy Homemade Garlic Bread!

A spoon scooping up angel hair in a creamy Caesar sauce from a pot with capers and lemons.

So, the idea of Chicken Caesar Pasta is extremely enticing.  That being said, the balance of flavors, amount of sauce, and the consistency of the sauce is key in order to make it work without it being overpowering.

I recently saw a huge recipe website post this recipe concept using 2 cups of Caesar dressing. Which basically means it’s pasta drenched in Caesar dressing. (Not my jam.)

I put a lighter spin on this idea with more balanced flavors and a one pot method.

I’m personally obsessed with Chicken Caesar Salad, so I had to make this perfect. Let’s do it.


Ingredients

  • Parmesan Cheese– High quality shredded from a block at home.
  • Caesar Salad Dressing– Try my homemade recipe!
  • Milk
  • Chicken Breast- Leftover Rotisserie Chicken can also be used!
  • Lemon Pepper Seasoning– I love Redmond brand.
  • Olive Oil
  • Garlic– Freshly minced at home for best flavor. This Garlic Twister makes it easy!
  • Chicken Broth
  • Angel Hair Pasta
  • Capers
  • Lemon Juice
  • Freshly Cracked Pepper
  • Fresh Parsley– Roughly chopped.

See recipe card at the bottom of post for full ingredient quantities and instructions


How to Make it

See recipe card at the bottom of post for full ingredient quantities and instructions

Season and Marinate the Chicken

Slice the chicken in half to create thinner pieces of equal size. Season with lemon pepper seasoning and marinate in Caesar dressing for 20+ minutes.

Seasoned chicken next to a bag of chicken marinating in a Ziploc bag.

Sear the chicken, heat up the garlic.

Sear the chicken  for 4-5 minutes on each side until golden brown and partially blackened. Once the chicken is cooked, set it aside on a plate. Add garlic and cook for 1 minute.

Blackened chicken in a pot next to a pot with minced garlic.

Add sauce ingredients, then the pasta.

Whisk in the chicken broth, milk, Caesar dressing, and capers. Add the pasta and twist the noodles into the pan as they soften. Cook for 4-5 minutes.

A pot of cream sauce with uncooked pasta in it next to a pot of cooked angel hair pasta.

Add the Parmesan Cheese, chicken, and lemon juice.

Sprinkle the Parmesan cheese over the pasta and gently mix until melted and combined. Add the chicken back to the pan along with the lemon juice. Stir to combine. Garnish with fresh parsley and cracked pepper and serve.

A pot of angel hair pasta in a cream sauce topped with parmesan cheese next to a pot of creamy pasta topped with grilled chicken.

Using Cooked or Rotisserie Chicken

2 cups of cooked chicken can be mixed in at the end once the pasta is cooked. No need to marinate or sear the chicken first.

Storage

  • Leftovers should be stored in an airtight container in the refrigerator for up to three days.
  • You can also freeze it and store it for up to 3 months.

A white bowl filled with Chicken Caesar Pasta with chicken, capers, and lemons

What to Serve with Chicken Caesar Pasta

A close up view of angel hair pasta in a creamy Caesar sauce with grilled chicken, capers, and lemons.

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Chicken Caesar Pasta (One Pot!)

5 from 8 votes
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.

Ingredients

  • ½ cup Parmesan cheese
  • 1 cup Caesar salad dressing
  • ¾ cup milk
  • 2 boneless skinless chicken breasts
  • 3 teaspoons lemon pepper seasoning
  • 2 Tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 ½ 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

  • Slice each chicken breast in half to create 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 Salad 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 the meat sear, undisrupted, for 4-5 minutes. Decrease heat to medium if oil begins to splatter.
  • Use kitchen tongs to flip the chicken once it’s golden brown and nearly blackened. Cook for 4-5 additional minutes or until golden brown.
  • Set the chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Ensure the middle is sufficiently cooked.
  • Reduce the heat to medium and add the minced garlic. Heat for one minute.
  • Add the chicken broth, milk/Caesar dressing, and capers.
  • Add the angel hair pasta, it will eventually bend as it heats. Use kitchen tongs to gently bend the softened noodles into the pan. Cook for 4-5 minutes.
  • Decrease heat to low. Gradually sprinkle in the Parmesan cheese, use the tongs to toss and allow the cheese to melt. Add the chicken back to the pan along with the lemon juice. Stir to combine.
  • Garnish with freshly chopped parsley. Add freshly ground pepper and serve.

Notes

Caesar Dressing Recommendation:
  • My homemade Caesar Dressing is excellent. Otherwise I recommend Marie’s Caesar salad dressing found in the refrigerated aisle in the produce section.

Serve this with my Cheesy Homemade Garlic Bread

Using Rotisserie or Leftover Chicken:
2 cups of cooked chicken can be mixed in at the end once the pasta is cooked. No need to marinate or sear the chicken first.

Nutrition

Calories: 644kcal, Carbohydrates: 69g, Protein: 30g, Fat: 27g, Saturated Fat: 8g, Cholesterol: 67mg, Sodium: 846mg, Potassium: 572mg, Fiber: 3g, Sugar: 3g, Vitamin A: 275IU, Vitamin C: 11mg, Calcium: 241mg, Iron: 2mg