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Chicken Caesar pasta is the kind of dinner you’ll want on repeat. You loved my Caesar Chicken Bake, so I turned those same creamy, savory flavors into an easy skillet pasta! It’s cozy, cheesy, and topped with crunchy croutons.
Why This One’s Worth the Hype
- Creamy Caesar flavor: Caesar dressing, cream cheese, and parmesan make the sauce rich, tangy, and so flavorful.
- The crouton topping: Crushed croutons give you that classic Caesar crunch without having to bread or fry the chicken.
- Easy to customize: Add spinach, broccoli, or bacon to make it your own.
Chicken Caesar Pasta Ingredients
- Fresh parmesan: Grate it yourself for a smoother sauce.
- Cream cheese swap: Use sour cream or plain Greek yogurt instead.
- Add bacon: Bacon bits add a smoky Caesar flavor.
- Add veggies: Try spinach or blanched broccoli.
- Noodles: You can use any pasta you like. Fusilli, rotini, and penne are all great choices.
How to Make Chicken Caesar Pasta
This chicken Caesar pasta is quick and easy to throw together! If you love that classic Caesar flavor, try my chicken Caesar pasta salad or chicken Caesar salad next. Then follow the steps below for a creamy, cozy dinner everyone will devour.
- Marinate the Chicken: Cut the chicken into bite-size pieces. Add the chicken and some of the creamy Caesar dressing to a bowl or sealable bag. Marinate for at least 30 minutes or overnight.
- Boil the Pasta: Follow the noodles package directions until al dente. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large, deep skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, or until it reaches 165°F. Transfer the chicken to a plate and keep it warm.
- Sauté the Garlic: Add the remaining olive oil and garlic and cook for about 30 seconds.
- Deglaze the Pan: Pour in the chicken broth, then scrape up the browned bits from the bottom of the skillet. They add tons of flavor.
- Make the Caesar Sauce: Add the cream cheese, remaining Caesar dressing, Italian seasoning, onion powder, garlic powder, salt, and pepper. Whisk over medium heat until the cream cheese melts and the sauce begins to thicken.
- Add the Parmesan: Reduce the heat to low, then whisk in the Parmesan until smooth.
- Combine and Serve: Toss in the tender pasta and chicken. Sprinkle crushed croutons over the chicken Caesar pasta and serve immediately.
Alyssa’s Pro Tips
- Marinate longer: More time means more flavor.
- Save pasta water: Use a splash to loosen the sauce when reheating.
- Change up the chicken: Grill or bake it, or even use rotisserie chicken, then dice and stir it in.
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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.
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Cook 1 pound short pasta according to the directions on the package. Drain and set aside.
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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.
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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.
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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.
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Reduce the heat to low and whisk in ½ cup freshly grated Parmesan cheese.
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Stir in the pasta and chicken. Top with 1 cup crushed seasoned croutons and serve immediately.
- 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.
Calories: 999kcalCarbohydrates: 65gProtein: 41gFat: 63gSaturated Fat: 14gPolyunsaturated Fat: 28gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 128mgSodium: 1506mgPotassium: 664mgFiber: 3gSugar: 5gVitamin A: 383IUVitamin C: 2mgCalcium: 186mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
