Caesar Chicken And Pasta Recipes

ONE-POT CAESAR CHICKEN PASTA

Steps:

• In 4- to 5-quart Dutch oven, add chicken broth, pasta, chicken, broccoli, garlic powder, salt and pepper.
• Heat to boiling over medium-high heat. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir in Caesar dressing; cook 1 to 2 minutes longer or until heated through. Remove from heat; stir in Parmesan cheese. Serve with additional Parmesan cheese, if desired.

CHICKEN CAESAR PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
• In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.

CHICKEN CAESAR PASTA (ONE POT!)

Steps:

• Slice each chicken breast in half to create two 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 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 it sear, undisrupted, for 4-5 minutes per side. Decrease heat to medium if oil begins to splatter.
• Set the chicken on a plate. Let it rest for 5 minutes, then cut it into strips. Transfer any juice left on the plate back to the pot.
• Reduce the heat to medium and melt the butter. Add the minced garlic. Heat for one minute.
• Add the chicken broth, and use a silicone spatula to "clean" the bottom of the pot. Slowly stir in the milk/Caesar dressing. Bring to a boil.
• Add the angel hair pasta and use kitchen tongs to gently bend the noodles into the pan as they soften. (If preferred, you can also break them in half.)
• Let the pasta simmer for 4-5 minutes, stirring occasionally to ensure the noodles don't stick together.
• Once the pasta is softened and cooked through, add the capers and decrease heat to low.
• Gradually sprinkle in the Parmesan cheese, use tongs to toss and combine. Add the chicken back to the pan along with the lemon juice. Stir to combine.
• Garnish with freshly chopped parsley. Add freshly cracked pepper and serve.

CHICKEN CAESAR PASTA

Steps:

• Sauté chicken in 3 tablespoon Caesar dressing in a large skillet 4 to 5 minutes or until almost done. Add green onions, peas, and carrot; cook, stirring occasionally, 4 to 5 minutes or until crisp-tender. Add spinach; cook, stirring occasionally, 1 to 2 minutes or until wilted. Toss with pasta, and serve with remaining Caesar dressing.

CAESAR CHICKEN PASTA

Steps:

• Heat oven to 350°F.
• Cook pasta according to package directions.
• Drain.
• Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl.
• Add cooked pasta; stir to combine.
• Spoon pasta mixture into ungreased 2-quart round casserole.
• Top with croutons and Parmesan cheese.
• Bake for 20 to 25 minutes or until heated through and croutons are golden brown.

CHICKEN PASTA CAESAR SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with remaining ingredients; serve immediately.

CHICKEN CAESAR PASTA SALAD

Steps:

• In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
• Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.
• Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.
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BAKED CAESAR CHICKEN RECIPE

Steps:

• Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray.
• If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
• Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top.
• Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
• Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
• If desired, garnish with chopped parsley.