Effortless Chicken Caesar Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Fresh parsley, chopped up, to finish
02 -
A few twists of black pepper, as much as you want
03 -
60 grams freshly shredded Parmesan cheese (about ½ cup)
04 -
2 tablespoons freshly squeezed lemon juice
05 -
1 tablespoon capers
06 -
225 grams angel hair pasta
07 -
500 milliliters chicken broth (2 cups)
08 -
4 garlic cloves, chopped up
09 -
2 tablespoons extra virgin olive oil
10 -
8 grams butter (around 1 tablespoon)
11 -
¾ cup whole milk
12 -
1 cup Caesar dressing, split up
13 -
3 teaspoons lemon pepper
14 -
2 small chicken breasts with no bones or skin, or slice up a big one
# Instructions:
01 -
Spoon your food onto plates. Sprinkle with chopped parsley and crank some black pepper over the top. Dig in while it’s warm.
02 -
Turn the heat way down. Toss in the capers. Gradually add the Parmesan while stirring everything. Chuck the sliced chicken (plus any pan juices) and pour in lemon juice. Gently fold so everything’s nicely coated.
03 -
Start pouring in your milk and Caesar mix, just a bit at a time. When it starts bubbling, add the pasta. Bend the noodles into the sauce or snap them if that’s easier. Stir now and then as it simmers for 4–5 minutes.
04 -
After turning the heat to medium, let the butter melt in your pan. Toss in the garlic and stir for about a minute till it smells awesome. Splash in the chicken broth, scraping up any brownish bits left in the pan.
05 -
Set your skillet or Dutch oven on medium-high and swirl in olive oil. Pop in the chicken and brown both sides—4–5 minutes each. Drop the heat if the oil goes wild. Move the chicken to a plate and let it rest 5 minutes, then slice it up. Save any juices.
06 -
Grate the Parmesan and set it out to get to room temp. Whisk together a quarter cup of Caesar with three-quarters cup milk in a bowl. Let both mixtures lose their chill before you use them.
07 -
Cut each chicken breast through the side to make thinner pieces. Sprinkle on the lemon pepper all over. Place your chicken in a plastic bag with three-quarters cup Caesar dressing (hold onto the rest for later). Toss it so everything gets coated, then pop in the fridge for 20 minutes or more.
# Notes:
01 -
Angel hair gives you perfect texture and speedy cooking. If you swap in thicker noodles like spaghetti, bump up both broth and milk by 120 ml, plus 30 grams more Parmesan.
02 -
If you’ve got leftover rotisserie chicken or any cooked chicken (about 2 cups), just add it after your noodles have cooked. You don’t need to marinate or sear anything.
03 -
Pick a good-quality Caesar from the fridge section if you want your dish to taste its best.