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Merry

Best Easy Chicken Caesar Pasta – Quick Weeknight Meal

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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Method Notes

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

Method
 

Boil Water:
  1. 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:
  1. Pat the chicken dry with paper towels. Season with 1 teaspoon of kosher salt and the black pepper.
  2. 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).
  3. Remove the chicken from the skillet, cover loosely with foil, and set aside.
Cook the Pasta:
  1. Add the farfalle pasta to the boiling water along with 1 tablespoon of salt. Cook for about 11 minutes, or until al dente.
  2. Drain the pasta and set aside, reserving 1/4 cup of the pasta water if needed to adjust the sauce consistency.
Make the Sauce:
  1. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
  2. Add the minced garlic and chopped anchovies. Cook for about 30 seconds, stirring constantly, until fragrant.
  3. Slowly whisk in the heavy cream, Dijon mustard, and Italian seasoning, scraping up any browned bits from the pan.
  4. Let the sauce simmer for 3–4 minutes until it slightly thickens.
  5. Remove from heat and stir in the Parmesan cheese, lemon juice, and the remaining 1/4 teaspoon of salt.
Assemble the Dish:
  1. Add the cooked pasta to the skillet with the sauce, tossing until evenly coated.
  2. Slice the chicken into bite-sized pieces and add it to the skillet, stirring gently to combine.
Garnish and Serve:
  1. 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.

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