(one pot) Chicken Caesar Pasta

Ingredients

• 1/2 cup parmesean cheese

• 1 1/4 cups Caesar dressing

• 1.5 cups milk

• 2 lbs boneless skinless chicken thighs

• 6 cloves of garlic, minced

• 1 1/2 cups chicken broth

• 8oz angel hair pasta, 1/2 pound

• 1 tablespoon capers

• 2 tablespoons lemon juice

• freshly cracked black pepper

• fresh parsley, roughly chopped

Season the chicken with lemon pepper, place in a sealed bag or a bowl, cover in the Caesar dressing and marinate for a minimum of 20 minutes.

Shred fresh parmesean cheese and leave outside of the fridge to become room temperature. Whisk 1/2 cup Caesar dressing and 1.5 cup of milk, set aside to set to room temperature.

Sear the chicken for 7-10 minutes, over medium high heat, on each side until golden brown, set aside on a plate. (I usually flip the chicken back and forth, to sear each side evenly and until chicken cooked.) When chicken is cooled, slice the chicken into bite sized pieces.

Reduce heat to medium, Add garlic to the now empty pan and cook for about 1 minute. Whisk chicken broth, milk/Caesar dressing and the capers. Whisk well.

Add the pasta to the pan, as the pasta soften gently push it into the sauce. Cook for 4-5 minutes.

Decrease heat to low. Gradually add the parmesean cheese, use tongs to toss and allow the cheese to melt. Add the chicken back into the pan along with the lemon juice. Stir to combine. Top with fresh parsley and pepper.