One Pot Chicken Caesar Pasta
One Pot Chicken Caesar Pasta combines juicy chicken, tender pasta and a creamy Parmesan Caesar sauce in one easy dinner. Finished with fresh romaine, lemon and crunchy croutons, it's a fun pasta twist on classic chicken Caesar salad.
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.
Video
Recipe Tips
Add the Caesar dressing, cream and Parmesan after removing the pot from direct heat.
High heat can cause creamy, cheese-based sauces to separate or become oily. Removing the pot from the burner before adding these ingredients gives you a much smoother sauce.
Also, grate your Parmesan from a block if possible. Pre-shredded cheese often contains anti-caking ingredients that can prevent it from melting as smoothly.
Finally, don't panic if the sauce looks slightly loose when you first finish it. It will thicken as it sits. Keep a little chicken broth nearby because leftovers will likely need to be loosened when reheated.
