Caesar Spaghetti Recipes

CAESAR PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add the pasta and stir gently. Boil uncovered, stirring occasionally until al dente, about 8 minutes. Remove from the heat. Drain well and rinse with cold water.
• In a large bowl, combine the Caesar dressing, lemon zest, lemon juice, parsley, Parmesan and pepper. Add the croutons, and cooked cooled pasta. Mix until all of the pasta is coated with the dressing. Transfer to a serving bowl and serve. This pasta salad can be made a day ahead, just reserve the croutons and add them 15 minutes before you are ready to serve.

CHICKEN CAESAR PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
• In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.

ONE-POT CAESAR CHICKEN PASTA

Steps:

• In 4- to 5-quart Dutch oven, add chicken broth, pasta, chicken, broccoli, garlic powder, salt and pepper.
• Heat to boiling over medium-high heat. Reduce heat to medium; cook 8 to 10 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir in Caesar dressing; cook 1 to 2 minutes longer or until heated through. Remove from heat; stir in Parmesan cheese. Serve with additional Parmesan cheese, if desired.

CAESAR CHICKEN PASTA

Steps:

• Heat oven to 350°F.
• Cook pasta according to package directions.
• Drain.
• Meanwhile, combine all remaining ingredients except croutons and Parmesan cheese in large bowl.
• Add cooked pasta; stir to combine.
• Spoon pasta mixture into ungreased 2-quart round casserole.
• Top with croutons and Parmesan cheese.
• Bake for 20 to 25 minutes or until heated through and croutons are golden brown.

CHICKEN CAESAR PASTA (ONE POT!)

Steps:

• 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.

CHICKEN CAESAR PASTA SALAD

Steps:

• In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl.
• Cut the Romaine hearts into 1-inch pieces then add them and your protein of choice to the bowl with the pasta.
• Add the prepared dressing and toss to combine. Add the croutons (optional) and garnish with Parmesan cheese. Serve immediately or refrigerate, covered, until ready to serve.
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CAESAR SPAGHETTI

Steps:

• Bring a large pot of water to a boil over high heat. Once boiling, salt the water. Add the pasta and cook until just shy of al dente, according to package directions.
• Heads up: you need to reserve about 1 cup of the starchy cooking water just before draining.
• While the pasta is cooking, put a large skillet over medium-high heat and add the extra-virgin olive oil. Add the anchovies and cook until they've melted into the oil, about 2 minutes. Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire. Shred the escarole and add several handfuls at a time, wilting the greens in the garlic oil. Dress the greens with lots of pepper and a little nutmeg, then squeeze the juice of 1 lemon over the pan. Add the reserved starchy cooking water to the eggs in a small bowl and beat together to temper them. Turn off the heat and add the drained pasta and the egg mixture. Stir to combine. Add half of the cheese and toss vigorously for 1 minute. Dress the pasta with a drizzle of extra-virgin olive oil and transfer to a serving dish. Pass the remaining cheese at the table.

CHICKEN AND BACON CAESAR PASTA SALAD

Steps:

• Bring a large pot of water to a boil over high heat. Add pasta and cook until al dente. Drain pasta, rinse with cold water, and set aside in a large bowl.
• Cook bacon until crispy. Remove and place on a plate lined with paper towels. Once cool, crumble and set aside.
• Cut hearts of Romaine into 1 inch pieces and shred rotisserie chicken then add to the large bowl with pasta.
• Pour dressing over salad and toss to fully coat noodles and lettuce.
• Sprinkle with parmesan cheese and bacon and top with croutons. Toss to combine.

PANTRY CAESAR CHICKEN & ARTICHOKE PASTA SALAD

Steps:

• Gather and prep ingredients.
• Bring 2 to 3 quarts water to boiling; add about 1/2 to 1 teaspoon salt. Add the package of rotini pasta; return to boil, reduce heat to medium-high and gently boil pasta for 12 minutes, stirring occasionally to prevent sticking.
• While pasta is boiling, mix together 1 tablespoon water and the seasoning packet from the salad kit. Add 1/3 to 1/2 cup mayonnaise, stirring to blend well. Set aside.
• Drain cooked pasta (do not rinse if you want a warm salad, rinse with cold water for cold salad.)
• Add drained pasta to bowl with seasoned mayonnaise mixture; mix gently until pasta is evenly coated.
• Add chicken and artichokes, mixing gently until evenly coated with the mayonnaise mixture. Add more mayonnaise if needed, especially after refrigerating.
• Just before serving, lightly sprinkle with crushed seasoned croutons and grated parmesan cheese.