This creamy Chicken Caesar Pasta is a quick and satisfying meal that combines tender, protein-packed chicken with fiber-rich farfalle pasta in a luscious, garlicky sauce.
Rich in heart-healthy fats from olive oil and Parmesan, it offers balanced nutrition while remaining indulgent.
Perfect for weeknight dinners or meal prep, it’s flavorful, easy to make, and irresistibly comforting.
Creamy Chicken Caesar Pasta
Equipment
- Large Pot: (for boiling pasta)
- Large skillet (for cooking chicken and sauce)
- Tongs or spatula
- whisk
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 1/4 pounds boneless skinless chicken breast tenderloins
- 1 tablespoon plus 1 1/4 teaspoons kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided, plus extra for garnish
- 3 tablespoons olive oil divided
- 8 ounces dried farfalle pasta about 3 cups
- 3 large garlic cloves minced
- 2 teaspoons finely chopped canned anchovies drained
- 1 3/4 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons dried Italian seasoning
- 1/2 cup 2 ounces grated Parmesan cheese, plus extra for garnish
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the Water for Pasta: Begin by bringing a large pot of water to a rolling boil over high heat. Use enough water so the pasta can move freely while cooking. Add a pinch of salt to season the water lightly, which will enhance the pasta’s flavor. While the water heats, you can start prepping the chicken and other ingredients.
- Season the Chicken: Take your chicken breast tenderloins and pat them dry thoroughly with paper towels. Removing excess moisture helps the chicken sear properly and prevents it from steaming. Sprinkle 1 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper evenly over all sides of the chicken. Make sure each piece is coated uniformly for balanced flavor.
- Heat the Skillet and Oil: Place a large skillet over medium heat and pour in 2 tablespoons of olive oil. Allow the oil to heat for about 2-3 minutes, or until it shimmers slightly. You want the oil hot enough to sear the chicken but not so hot that it smokes. Properly heated oil ensures a golden, flavorful crust.
- Cook the Chicken Tenderloins: Add the seasoned chicken tenderloins to the skillet carefully, giving each piece some space. Cook them, turning occasionally, until all sides are golden brown and the internal temperature reaches 165°F (74°C). This usually takes about 8 minutes, depending on the size of the tenderloins. Avoid overcrowding the pan to ensure even cooking.
- Rest the Chicken: Once cooked, transfer the chicken tenderloins to a plate. Loosely cover them with aluminum foil to keep warm and let the juices redistribute. Resting the chicken prevents it from drying out and keeps it tender when combined with the pasta later.
- Cook the Farfalle Pasta: By now, your pot of water should be boiling. Add 1 tablespoon of kosher salt to the water, then stir in the farfalle pasta. Stir immediately to prevent the pasta from sticking together. Cook according to package instructions until the pasta is al dente—firm to the bite but not hard in the center—about 11 minutes. Stir occasionally throughout the cooking process.
- Prepare the Skillet for the Sauce: While the pasta cooks, return the same skillet used for the chicken to medium heat. Add the remaining 1 tablespoon of olive oil to the skillet. Using the same pan helps incorporate the flavorful browned bits left from cooking the chicken into the sauce.
- Sauté Garlic and Anchovies: Add the minced garlic and finely chopped anchovies to the hot oil. Stir constantly for about 30 seconds, just until the garlic becomes fragrant and the anchovies begin to dissolve. These ingredients form the aromatic base of the sauce and add depth and umami flavor.
- Build the Creamy Sauce: Gradually pour in the heavy cream while whisking constantly. Then, whisk in the Dijon mustard and sprinkle the dried Italian seasoning evenly into the cream. Use the whisk to scrape up any browned bits from the bottom of the skillet—these carry rich flavor from the chicken. Cook over medium heat, whisking continuously, until the sauce begins to thicken slightly, approximately 3 minutes.
- Add Cheese and Lemon: Remove the skillet from heat. Stir in the grated Parmesan cheese and the fresh lemon juice. Then, sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until the cheese fully melts and the sauce becomes silky smooth. Taste and adjust seasoning if necessary.
- Combine Pasta and Sauce: Once the pasta is cooked, drain it thoroughly and immediately transfer it to the skillet with the creamy sauce. Toss carefully to coat each piece of pasta evenly with the sauce. Using tongs or a large spoon ensures every farfalle bow gets fully coated and infused with flavor.
- Add the Chicken: Slice the rested chicken tenderloins into bite-sized pieces if desired, then gently fold them into the pasta and sauce. Ensure that each portion has a good balance of pasta and chicken for a satisfying bite. Heat briefly over low heat if needed, but avoid boiling to preserve the creamy texture of the sauce.
- Garnish and Serve: Transfer the Chicken Caesar Pasta to serving plates or a large serving bowl. Sprinkle additional grated Parmesan and freshly ground black pepper on top for extra flavor and a polished presentation. Serve immediately while hot. This dish pairs well with a crisp green salad or garlic bread for a complete, balanced meal.
Notes
- For best results, always pat the chicken dry before seasoning. This ensures a golden-brown sear and locks in juices.
- Use farfalle or any short pasta that holds sauce well, like penne or rotini. Avoid long strands like spaghetti, as they don’t capture the creamy sauce as effectively.
- Anchovies melt into the sauce, providing umami depth without tasting “fishy.” If unavailable, a teaspoon of Worcestershire sauce can be a subtle substitute.
- Adjust cream and Parmesan quantities to achieve your preferred sauce thickness. For a lighter version, reduce cream slightly or swap half with milk.
- Taste and adjust seasoning at multiple stages: the chicken, the sauce, and after combining pasta. It ensures perfectly balanced flavor.
Chef’s Secrets: Tips From The Pros
To elevate this simple pasta dish, pay attention to layering flavors.
Start with well-seasoned chicken and don’t discard the fond—the browned bits left in the skillet after cooking chicken are flavor gold.
Sautéing garlic and anchovies in this same pan infuses the sauce with depth.
Always finish with a touch of fresh lemon juice to brighten the richness of cream and Parmesan.
Using freshly grated cheese makes a noticeable difference in texture and taste compared to pre-grated varieties.
Serving Suggestions: Pairings And Presentation Ideas
This pasta is versatile enough to serve as a weeknight dinner or a more elegant meal for guests.
Pair it with a crisp green salad, roasted vegetables, or garlic bread for a well-rounded plate.
For extra texture, sprinkle toasted breadcrumbs or chopped fresh parsley on top before serving.
Individual servings can be garnished with additional Parmesan and freshly cracked black pepper, giving a restaurant-style presentation with minimal effort.
Storage Tips: Keep Pasta Fresh Longer
Leftover Chicken Caesar Pasta can be stored in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of milk or cream to restore the sauce’s silky consistency.
Avoid microwaving on high heat without stirring, as the cream can separate.
For meal prep, portion pasta and chicken separately from the sauce; combine just before eating to preserve freshness and texture.
Frequently Asked Questions
1.Can I use other types of pasta?
Yes! Farfalle works best for holding the sauce, but penne, fusilli, or rotini are excellent alternatives.
Avoid long pasta strands unless you’re comfortable tossing them with the sauce carefully.
2.Is there a lighter version of this dish?
Absolutely. Swap half the heavy cream with milk or a plant-based alternative.
Reduce the Parmesan slightly and use less oil for a lower-calorie but still flavorful meal.
3.Do I have to use anchovies?
Anchovies add traditional umami, but if you’re not a fan, a small splash of Worcestershire sauce or capers can provide a subtle depth of flavor.
4.Can I make this ahead of time?
Yes, but store chicken, pasta, and sauce separately for the best results.
Combine and gently reheat before serving to prevent the sauce from thinning or separating.
5.How do I prevent the sauce from curdling?
Avoid boiling the cream. Cook over medium heat, whisk constantly, and remove from heat before adding cheese.
Gradual incorporation of ingredients ensures a smooth, creamy sauce.
