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A flavorful one-pot meal combining tender chicken thighs, short pasta simmered in chicken broth, and a creamy Caesar Parmesan sauce brightened with lemon and topped with crunchy croutons and optional romaine.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces (breasts can be used but watch cooking time)
  • 2 tbsp olive oil
  • 4–5 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1–2 tsp anchovy paste or 3–4 finely chopped anchovy fillets (optional but recommended; Worcestershire sauce 1–2 tsp can be substitute)
  • 1/2 tsp kosher salt, plus extra to taste
  • 1/2 tsp freshly cracked black pepper, plus extra for serving
  • 12 oz (340 g) short pasta (penne, rotini, or shells recommended)
  • 3 1/2 cups (830 ml) low-sodium chicken broth
  • 1/2 cup (120 ml) heavy cream (or half-and-half for lighter version)
  • 1/2 cup (120 ml) Caesar dressing (good quality bottled)
  • 1 cup (90 g) finely grated Parmesan cheese, plus more for serving
  • 1–2 tbsp fresh lemon juice (about half a lemon), to taste
  • 2 cups chopped romaine lettuce (optional)
  • Croutons or toasted panko for topping
  • Optional garnishes: chopped parsley, lemon zest, red pepper flakes

Instructions

  1. Use a wide Dutch oven or deep skillet with lid for even cooking.
  2. Heat olive oil over medium-high heat. Season chicken with salt and pepper. Add chicken pieces in one layer and brown without stirring for 3–4 minutes. Flip and cook 2 more minutes. Remove chicken to a plate (not fully cooked yet).
  3. Reduce heat to medium. Add minced garlic; cook 20–30 seconds until fragrant (do not brown). Stir in Dijon mustard and anchovy paste; cook 15 seconds to bloom flavors.
  4. Add chicken broth to pot, scraping up browned bits. Add pasta and stir. Bring to a lively simmer, then reduce heat to maintain gentle bubbling. Cover and cook 10 minutes, stirring every few minutes to prevent sticking.
  5. Return chicken and juices to pot; stir. Cover and cook 3–6 more minutes, stirring once or twice, until pasta is al dente and chicken cooked through. Add splash of broth or water (¼ cup) if liquid is low during cooking.
  6. Remove pot from heat. Stir in cream and Caesar dressing off the heat.
  7. Gradually add Parmesan cheese in small handfuls, stirring until melted and sauce is glossy. If sauce is thick, loosen with reserved hot pasta water or broth.
  8. Add lemon juice to taste and freshly cracked black pepper, adjusting seasoning.
  9. If using romaine, fold it in now for wilted texture or sprinkle on top at serving.
  10. Serve topped with croutons, extra Parmesan, and optional garnishes (lemon zest, parsley). Enjoy warm.

Notes

Use short, ridged pasta for best texture and sauce adherence; avoid tiny or very long pasta., Try using thighs over breasts to keep chicken juicy during simmering., Add croutons just before serving to keep crunch., Reserve ½ to 1 cup hot pasta water before finishing sauce to adjust consistency if needed., Add dairy and Parmesan cheese off heat to prevent sauce breaking., If sauce splits or feels grainy, whisk in warm broth or pasta water off heat to reemulsify., Use low-sodium broth and taste before adding extra salt; lemon juice helps balance saltiness., Scaling guideline: 1 lb chicken and 12 oz pasta with 3 to 3¾ cups broth, ½ cup Caesar dressing, ½ cup cream, ¾ to 1 cup Parmesan, and 1–2 tbsp lemon juice per batch.

Nutrition

Find it online: https://cozyovenkitchen.com/one-pot-chicken-caesar-pasta-recipe/