One Pot Chicken Caesar Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

One-Pot Chicken Caesar Pasta is your new favorite easy weeknight meal. Chicken breast and pasta in a creamy caesar dressing sauce made in just 20 minutes!

If you are craving a creamy Italian Dinner Recipe like Bacon Carbonara Pasta, but you want it faster and with way less clean up, you are going to love this easy one pot chicken pasta recipe!

Side angle of Chicken Caesar One Pot Pasta


From Cheesy Taco Pasta to One Pot Greek Chicken and Rice, you have a lot of options for quick weeknight dinners that you can make in one pot. The new recipe is sure to be one of your new family favorites that’s easily made in 25 minutes with almost nothing to clean up!

Sure, you could have a caesar salad as side dish to your favorite pasta recipe, but how boring is that? Plus all the cleanup from two separate dishes! Instead make this One Pot Chicken Caesar Pasta and have the best of both worlds in less time.

This Chicken Caesar Pasta recipe has a handful of ingredients and uses store bought caesar dressing (the good stuff from the refrigerator section) to save you on time. You can use the homemade Caesar dressing later in this post, with or without the anchovies, if you want to make this from scratch.

You can easily take Chicken Caesar Pasta to your next potluck! Either whip it up before you are heading out, it’s seriously ready in less than 30 minutes, or make the night before. Store it overnight in a casserole dish and pop it in the oven for 10-15 minutes at 350 degrees until warmed through.



If you are into meal prepping, why not add Chicken Caesar Pasta into your rotation? This dish freezes for about 3 months so it’s great to double the recipe and divide out individual portions to store. To reheat, either thaw overnight in the fridge or go straight to the microwave on 50% power, stirring occasionally.

A One Pot Chicken Caesar Pasta is great because it’s a whole meal by itself, but you can always serve it with a side of Garlic Bread or Dinner Rolls. For more crunch, top your Chicken Caesar Pasta with croutons and halved grape tomatoes. Stir in some romaine lettuce to your cold leftovers for quick Chicken Caesar Pasta Salad.

Chicken Caesar One Pot Pasta before cooking


  • Chicken: Make this easier with leftover chicken or Turkey Breast or pick up a rotisserie chicken, cubed chicken from the deli, or canned chicken at the store.
  • Meat: Just like a caesar salad, you can upgrade (no extra charge if it’s leftovers!) to Grilled SteakGarlic Shrimp, or grilled salmon.
  • Pasta: Almost any pasta will go great in this dish. Try penne pasta, tortellini, linguini, rotini, or bow ties. Smaller pasta like macaroni might not work as well though.
  • Bacon Ranch: Use 1 cup Ranch Dressing and Monterey Jack Cheese in place of the caesar dressing and parmesan cheese. Cook 6-8 slices of thick cut bacon until crispy and stir in with the chicken.

Homemade Caesar Dressing

  • 1 teaspoon anchovy paste (optional)
  • 2 tablespoons lemon juice
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ cup grated Parmesan Cheese
  • 1 teaspoon Worcestershire
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Mix all ingredients together and let chill in the refrigerator for at least 15 minutes. This recipe will make about a 1 ⅓ cups caesar dressing. If you make extra or have leftovers, store in the refrigerator in an airtight container for up to a week.



  • Serve: Chicken Caesar Pasta can be kept at room temperature for no more than 2 hours.
  • Store: Store Chicken Caesar Pasta in an airtight container and refrigerate for up to 3 days.
  • Freeze: To freeze, cool pasta completely so no moisture collects and keep in a sealed container up to 3 months.

Chicken Caesar One Pot Pasta in green pot

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One Pot Chicken Caesar Pasta

One-Pot Chicken Caesar Pasta is your new favorite easy weeknight meal. Chicken breast and pasta in a creamy caesar dressing sauce made in just 20 minutes!
Yield 6
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 4 cups chicken broth
  • 8 ounces thin spaghetti , broken in half
  • 2 chicken breasts , cut into 1 inch cubes
  • 4 cups broccoli florets
  • 3 cloves garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground pepper
  • 1 cup Caesar dressing
  • 1/4 cup Parmesan cheese , shredded


  • In a large Dutch oven, add chicken broth, pasta, chicken, garlic, salt and pepper.
  • Heat to boiling over medium-high heat.
  • Reduce heat to medium and cook 6 minutes, stirring occasionally, until most of liquid is absorbed.
  • Add in broccoli, stir and cook for 2 minutes.
  • Stir in Caesar dressing cook 2 minutes longer or until heated through.
  • Garnish with Parmesan cheese.


Calories: 517kcal | Carbohydrates: 35g | Protein: 27g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 1383mg | Potassium: 579mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 66mg | Calcium: 125mg | Iron: 3mg

One Pot Chicken Caesar Pasta collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I have made this pasta again and again. The ingredients are what I normally have on hand, so it is fast and delicious. We eat it hot for dinner and cold for lunch the next day.

  2. LOVEEE!! I used frozen broccoli and let it cook for a few minutes longer and everything was perfect! I used Olive Garden’s Italian dressing instead of Caesar and it was incredible! Will definitely be making this again!

  3. Loved it! I add bacon and used linguine. Also took cesar dressing from grocery store. Served with bread or croûtons.

  4. I love the flavors in this dish. I didn’t have any spaghetti, so I used rotini pasta. It didn’t soak up as much of the sauce as spaghetti might have, but I enjoyed dipping my garlic bread in all of that goodness, so I’m not complaining! Thank you for sharing this recipe.

  5. Loved this combo!
    Super easy steps to a dish that tasted like it took more time than it did.
    It was good hot and cold.
    Making it again tonight.

    1. Oh my goodness, thanks for catching that. I used 2 raw chicken breasts cut into 1 inch cubes for this recipe. I’ve edited to read correctly now. I definitely needed more coffee before hitting the post button.

  6. This looks super easy. In the pictures, it looks like you cooked the raw chicken in with the pasta, but the ingredients call for cooked chicken. Can you really cook the pasta & raw chicken together? That would be so convenient.