Recipe Index

Ingredients

• 1 1/2 lb chicken breast, diced
• 2 cups Caesar dressing, divided
• 1 lb short pasta, such as cellentani
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic, minced (about 1 clove)
• 2/3 cup chicken broth
• 4 ounces cream cheese, cubed
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper, plus extra to garnish
• 1/2 cup freshly grated Parmesan, plus extra to garnish
• 1 cup crushed seasoned croutons

Method

1. Toss the chicken with 1 cup of the Caesar dressing, cover, and marinate in the refrigerator for 30 minutes.
2. Cook the pasta in well-salted boiling water according to the packet directions until al dente. Drain, reserving 1/2 cup of the pasta water.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Drain the chicken, cook for 6 to 8 minutes until golden and cooked through, and set aside.
4. In the same skillet heat the remaining oil, cook the garlic for 30 seconds, then add the broth and cream cheese and whisk until melted and smooth.
5. Whisk in the remaining 1 cup Caesar dressing, Italian seasoning, onion powder, garlic powder, salt, and pepper and simmer for 2 minutes, loosening with pasta water if needed.
6. Add the pasta and chicken to the sauce and toss for 1 to 2 minutes until coated and hot. Stir in the Parmesan.
7. Serve topped with crushed croutons, extra Parmesan, and black pepper.

Prep: 15 min · Cook: 20 min · Total: 65 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data