Chicken Caesar Pasta (One Pot!)

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.