Chicken Caesar Pasta combines tender chicken, crispy bacon, pasta, and creamy Caesar dressing for a rich and flavorful dinner. Parmesan cheese and garlic add even more flavor to this easy pasta dish.
This is a fun way to turn the flavors of chicken Caesar into a hearty pasta dinner. You can make it on the stovetop or use the oven method, depending on what works best for you.
Why I Love Chicken Caesar Pasta
About the Ingredients ⭐
- Chicken Breast: Boneless, skinless chicken breast makes this a hearty pasta dinner.
- Caesar Dressing: Creamy Caesar dressing creates the flavorful base for the sauce.
- Sour Cream: Adds extra creaminess to the sauce.
- Parmesan Cheese: Adds plenty of cheesy Caesar flavor.
- Garlic & Parsley: Add fresh flavor.
- Panko Breadcrumbs: Optional for a crispy topping when using the oven method.
- Pasta: Cook 1 pound of pasta until al dente.
- Bacon: Adds smoky, crispy flavor throughout the dish.
Be sure to check out the full recipe and ingredient list below
How to Make Chicken Caesar Pasta
Cook the Bacon: Cook the bacon in a Dutch oven until crispy. Remove the bacon, drain the grease, and reserve about 2 tablespoons in the pot.
Brown the Chicken: Season the chicken with salt and pepper. Cook in the bacon grease for about 4 minutes per side.
Add the Caesar Sauce: Mix the Caesar dressing, Parmesan, sour cream, garlic, and parsley. Spread the mixture over the chicken, cover, and cook on medium-low for 30 minutes.
Add the Pasta: Remove the chicken and stir the cooked pasta into the creamy Caesar sauce. Return the chicken to the pot and top with the cooked bacon and optional toasted panko.
Oven Method
Prepare the Chicken: Season the chicken with salt and pepper and place it in a baking dish.
Add the Caesar Sauce: Mix the Caesar dressing, Parmesan, sour cream, garlic, and parsley. Spread the mixture over the chicken. Top with additional Parmesan or mozzarella and the panko breadcrumbs.
Bake: Bake at 350°F for about 30 minutes, or until the chicken reaches 165°F in the center.
Serve with Pasta: Cook the pasta until al dente. Serve the baked chicken and creamy Caesar sauce over the cooked pasta and top with the cooked bacon.
Tips I Found Helpful 💙
- Cook the pasta al dente so it doesn’t become too soft when mixed with the sauce.
- Save a little bacon grease to brown the chicken for extra flavor.
- Check the chicken temperature with a meat thermometer; it should reach 165°F in the center.
- Toast the panko before adding it if you want an extra crispy topping.
- Don’t skip the bacon. Crumble it over the top just before serving so it stays crispy.
Questions Readers Ask Most
Can I use a different pasta?
Yes. Penne, rotini, bow ties, or another short pasta will work well.
Can I use a different Caesar dressing?
Yes. Use your favorite creamy Caesar dressing since it provides most of the flavor in the sauce.
How do I know when the chicken is done?
The chicken should reach 165°F in the thickest part.
Can I make Chicken Caesar Pasta ahead of time?
Yes. You can make it ahead and reheat it gently. The sauce may thicken, so add a small splash of milk if needed.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3–4 days.
More Pasta Recipes I Love
Instant Pot Dutch Oven Chicken Caesar Pasta
Chicken Caesar Pasta combines tender chicken, crispy bacon, pasta, and a creamy Parmesan Caesar sauce for a flavorful family dinner.
Ingredients
- 2 pounds boneless, skinless chicken breasts
- Salt and pepper, to taste
- 6 slices bacon
- 2 cups creamy Caesar dressing
- ½ cup sour cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 pound pasta, cooked al dente
Optional Oven Topping
- ½ cup shredded Parmesan or mozzarella cheese
- ¼ cup panko breadcrumbs
Instructions
- Cook the bacon in a Dutch oven until crispy. Remove the bacon and set aside. Drain the grease, reserving 2 tablespoons in the pot.
- Season the chicken breasts with salt and pepper on both sides.
- Add the chicken to the Dutch oven and cook for about 4 minutes per side, until lightly browned.
- In a medium bowl, combine the Caesar dressing, 1 cup Parmesan cheese, sour cream, garlic, and parsley.
- Spread the Caesar mixture over the chicken. Cover and cook at 325°F for 30 minutes, or until the chicken reaches 165°F in the center.
- Remove the chicken from the Dutch oven. Add the cooked pasta and stir until coated in the Caesar sauce.
- Return the chicken to the pot and top with the cooked bacon. Sprinkle with toasted panko breadcrumbs, if desired.
Oven Directions
- Preheat the oven to 350°F.
- Season the chicken breasts with salt and pepper and place them in a baking dish.
- In a medium bowl, combine the Caesar dressing, 1 cup Parmesan cheese, sour cream, garlic, and parsley.
- Spread the Caesar mixture over the chicken.
- Top with ½ cup shredded Parmesan or mozzarella cheese and ¼ cup panko breadcrumbs.
- Bake for about 30 minutes, or until the chicken reaches 165°F in the center.
- Meanwhile, cook the pasta according to the package directions until al dente.
- Serve the chicken and creamy Caesar sauce over the cooked pasta. Top with the cooked bacon.
Notes
For the oven method, cook the pasta separately and serve the chicken and creamy Caesar sauce over the pasta. Toast the panko before serving for an extra crispy topping.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1168Total Fat: 78gSaturated Fat: 21gUnsaturated Fat: 57gCholesterol: 229mgSodium: 2179mgCarbohydrates: 42gFiber: 3gSugar: 4gProtein: 74g
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