Chicken Caesar Pasta
Creamy chicken Caesar pasta is an easy skillet dinner with tender chicken, parmesan, Caesar flavor, and crunchy croutons on top.
Servings: 6 servings
Ingredients
- 1 ½ pounds diced chicken breast about 3 breasts
- 2 cups Caesar dressing divided
- 1 pound short pasta I used cellentani
- 2 tablespoons olive oil divided
- 1 teaspoon minced garlic about 1 clove
- ⅔ cup chicken broth
- 4 ounces cream cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt more or less to taste
- ¼ teaspoon freshly ground black pepper additional for garnish
- ½ cup freshly grated Parmesan cheese additional for garnish
- 1 cup crushed seasoned croutons
Instructions
- Marinate 1 ½ pounds diced chicken breast in ¾ cup of the 2 cups Caesar dressing for at least 30 minutes, or overnight for additional flavor.
- Cook 1 pound short pasta according to the directions on the package. Drain and set aside.
- Meanwhile, heat a large, deep skillet over medium heat, then add 1 tablespoon of the 2 tablespoons olive oil. Add the marinated chicken and cook for 6-8 minutes, until fully cooked through to 165 degrees Fahrenheit. Remove to a plate and cover with aluminum foil to keep warm.
- Add the remaining tablespoon of olive oil to the same skillet, then add 1 teaspoon minced garlic and cook for 30 seconds. Add ⅔ cup chicken broth and scrape the browned bits up from the bottom of the pan.
- Add 4 ounces cream cheese, the remaining 1 ¼ cups of Caesar dressing, ½ teaspoon Italian seasoning , ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Whisk over medium heat for 5-8 minutes, until the cream cheese is fully melted and the sauce has thickened slightly.
- Reduce the heat to low and whisk in ½ cup freshly grated Parmesan cheese.
- Stir in the pasta and chicken. Top with 1 cup crushed seasoned croutons and serve immediately.
Notes
Leftover and Make Ahead Instructions
- Fridge: Store leftovers in an airtight container for up to 5 days. Reheat with a splash of pasta water to loosen the sauce.
- Freezer: Freezing isn’t recommended because the pasta and creamy sauce may change texture.
- Make Ahead: Marinate the chicken and cook the pasta up to 24 hours ahead. Make the sauce fresh for the best texture.
Nutrition
Calories: 999kcal | Carbohydrates: 65g | Protein: 41g | Fat: 63g | Saturated Fat: 14g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 1506mg | Potassium: 664mg | Fiber: 3g | Sugar: 5g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 186mg | Iron: 3mg
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