I'm taking everything people love about a classic chicken Caesar salad and turning it into a creamy, hearty pasta dinner.
I start by browning bite-sized pieces of seasoned chicken right in the same pot I'm going to use for the entire recipe. Those browned bits left behind become part of the flavor of the sauce, so I'm not letting any of that goodness go to waste.
Then I add fresh garlic and Dijon mustard before cooking the pasta directly in chicken broth. Instead of boiling the pasta separately and draining away all that starchy pasta water, everything stays in the pot. As the pasta cooks, it releases starch into the broth, which helps create the base for a rich, creamy sauce.
Once the pasta is tender and the chicken is cooked through, I take the pot off the heat and bring in the flavors that make this recipe different: heavy cream, Caesar dressing, freshly grated Parmesan and fresh lemon juice.
That's when this goes from regular creamy chicken pasta to Chicken Caesar Pasta.
The Parmesan gives the sauce that salty, nutty flavor, the Caesar dressing adds tang and richness, and the lemon brightens everything up so the sauce doesn't feel too heavy.
Then I finish it with chopped romaine, extra Parmesan and crunchy croutons.
You get tender chicken, creamy pasta, fresh Caesar flavor and that little bit of crunch from the croutons in every bite. And because everything cooks in one pot, cleanup is easy too.
Why You'll Love This Recipe
If you love chicken Caesar salad and creamy pasta, this recipe brings both together.
The biggest advantage is that the pasta cooks right in the same pot as everything else, which means fewer dishes and more flavor. The starch released from the pasta helps thicken the chicken broth into a silky sauce.
It's also loaded with contrasting textures. You've got juicy browned chicken, tender pasta, creamy Parmesan sauce, crisp romaine and crunchy croutons.
The Caesar dressing and Dijon give the sauce plenty of tang, while Parmesan adds savory richness and fresh lemon keeps everything bright.
It's familiar enough for a weeknight family dinner, but different enough from regular chicken Alfredo or Parmesan pasta to keep things interesting.
Variations
Bacon Chicken Caesar Pasta: Add 4 to 6 slices of cooked, crumbled bacon.
Spicy Chicken Caesar Pasta: Season the chicken with Cajun seasoning and finish with red pepper flakes.
Blackened Chicken Caesar Pasta: Coat the chicken with blackening seasoning before searing it.
Extra Garlic Caesar Pasta: Increase the garlic to 6 cloves and add roasted garlic to the sauce.
Broccoli Chicken Caesar Pasta: Add lightly steamed broccoli toward the end for additional vegetables.
Spinach Chicken Caesar Pasta: Replace the romaine with baby spinach and let it wilt directly into the sauce.
Shrimp Caesar Pasta: Replace the chicken with seasoned shrimp, cooking the shrimp separately and adding it back at the end.
Extra Cheesy Version: Add another ½ cup Parmesan or a small amount of mozzarella for an even cheesier sauce.
One Pot Chicken Caesar Pasta
Ingredients
- 1 lb chicken breast
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 5 cloves garlic
- 1 teaspoon Dijon mustard
- 12 oz penne or rotini
- 3½ cups chicken broth
- ½ cup heavy cream
- ½ cup Caesar dressing
- 1 cup Parmesan cheese
- 1 –2 tablespoon lemon juice
- 2 cups chopped romaine
- 1 cup croutons
Instructions
- Cut 1 pound chicken breasts into bite-sized pieces. Season with the salt and black pepper.
- Heat 2 tablespoons olive oil in a large deep skillet, Dutch oven or pot over medium-high heat. Add the chicken in a single layer. Let it cook undisturbed for approximately 3 to 4 minutes so the first side develops some color. Flip and cook for another 2 minutes. The chicken does not need to be completely cooked yet. Transfer it to a plate and set aside.
- Reduce the heat to medium. Add the minced garlic and cook for approximately 20 to 30 seconds, stirring constantly. Add the Dijon mustard. Stir for another 15 to 20 seconds. Be careful not to burn the garlic.
- Pour in 3½ cups chicken broth. Scrape the bottom of the pot with a wooden spoon to release all those browned bits from the chicken. Add 12 ounces pasta and stir. Bring the liquid to a strong simmer. Reduce the heat to medium-low, cover and cook for approximately 10 minutes, stirring every few minutes so the pasta doesn't stick.
- Return the browned chicken and any accumulated juices to the pot. Stir everything together. Cover and continue cooking for another 3 to 6 minutes, or until the pasta is al dente and the chicken reaches an internal temperature of 165°F. If the pasta absorbs the liquid before it's tender, add another ¼ cup chicken broth or water at a time.
- Remove the pot from the heat. Stir in ½ cup heavy cream and ½ cup Caesar dressing. Gradually add the 1 cup Parmesan, stirring between additions until melted. The sauce should become creamy and glossy. If it's thicker than you'd like, add a splash of warm chicken broth.
- Stir in 1 tablespoon lemon juice. Taste and add the second tablespoon if you want more brightness. Add additional black pepper to taste.
- For lightly wilted romaine, gently fold 2 cups chopped romaine into the warm pasta immediately before serving. For more crunch, don't mix it into the pot. Add fresh romaine directly to each serving instead.
- Serve immediately with croutons, additional Parmesan and your choice of parsley, lemon zest, black pepper or red pepper flakes.
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