Description
Take your love for Caesar salad to a whole new level with this Chicken Caesar Pasta! Juicy chicken tenderloins, perfectly cooked farfalle pasta, and a rich Parmesan cream sauce come together in this indulgent and easy-to-make dish. It’s a family-friendly recipe that’s as satisfying as it is flavorful. Whether for a weeknight dinner or a special gathering, this dish will leave everyone asking for seconds!
Ingredients
For the Chicken:
- 1 1/4 pounds boneless, skinless chicken breast tenderloins
- 1 tablespoon kosher salt (divided)
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
For the Pasta:
- 8 ounces dried farfalle pasta (about 3 cups)
For the Sauce:
-
- 3 large garlic cloves, minced
- 2 teaspoons finely chopped drained canned anchovies
- 1 3/4 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons dried Italian seasoning
- 1/2 cup (2 ounces) grated Parmesan cheese
- 1 teaspoon fresh lemon juice
Instructions
- Boil Water:
Start by bringing a large pot of salted water to a boil over high heat. This will be used to cook the pasta while you prepare the chicken and sauce. - Cook the Chicken:
- Pat the chicken dry with paper towels. Season with 1 teaspoon of kosher salt and the black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken and cook for about 8 minutes, turning occasionally, until golden brown and fully cooked (internal temperature of 165°F).
- Remove the chicken from the skillet, cover loosely with foil, and set aside.
- Cook the Pasta:
- Add the farfalle pasta to the boiling water along with 1 tablespoon of salt. Cook for about 11 minutes, or until al dente.
- Drain the pasta and set aside, reserving 1/4 cup of the pasta water if needed to adjust the sauce consistency.
- Make the Sauce:
- In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and chopped anchovies. Cook for about 30 seconds, stirring constantly, until fragrant.
- Slowly whisk in the heavy cream, Dijon mustard, and Italian seasoning, scraping up any browned bits from the pan.
- Let the sauce simmer for 3–4 minutes until it slightly thickens.
- Remove from heat and stir in the Parmesan cheese, lemon juice, and the remaining 1/4 teaspoon of salt.
- Assemble the Dish:
- Add the cooked pasta to the skillet with the sauce, tossing until evenly coated.
- Slice the chicken into bite-sized pieces and add it to the skillet, stirring gently to combine.
- Garnish and Serve:
- Transfer the pasta to a serving dish. Garnish with additional Parmesan cheese and freshly ground black pepper. Serve immediately and enjoy!
Notes
- Anchovy Alternative: If you’re hesitant about using anchovies, substitute with 1 teaspoon of Worcestershire sauce for a similar flavor.
- Cheese Tip: Always use freshly grated Parmesan for the best taste and texture.
- Add Vegetables: Toss in spinach, peas, or roasted cherry tomatoes for added color and nutrition.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Italian-American