Dinner

Ingredients

16 oz spaghetti

2 tbsp butter

1-2 cooked chicken breasts, shredded (rotisserie chicken works perfectly!)

1 tbsp Webber’s Garlic & Parmesan Seasoning (or to taste)

1 tbsp Kinder’s Caramelized Onion Seasoning (or to taste)

1 jar (approx. 7 oz) julienne-cut sun-dried tomatoes in oil, drained

1 jar (approx. 3.5 oz) capers, drained

2 large lemons

1 ½ cups heavy cream

½ cup grated parmesan cheese, plus more for garnish

Salt for pasta water

Instructions

Cook the Pasta: Bring a large pot of well-salted water to a boil.

Cook the spaghetti until al dente according to package directions. Before draining, reserve about ½ cup of the starchy pasta water.

Sauté the Chicken: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shredded chicken and season to taste with the garlic & parmesan and caramelized onion seasonings. Cook until the chicken is warmed through and fragrant, about 3-5 minutes.

Build the Flavor: Add the drained sun-dried tomatoes and capers to the skillet with the chicken. Stir and cook for another 2 minutes to let the flavors meld together.

Make the Sauce: Zest both lemons directly into the skillet. Then, cut them in half and squeeze the juice of both lemons into the pan to deglaze, scraping up any tasty bits from the bottom.

Get Creamy: Pour in the heavy cream and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low and stir in the ½ cup of grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce has started to thicken.

Combine & Finish: Drain the cooked pasta and add it directly to the skillet with the sauce. Toss everything together until the spaghetti is fully coated. If the sauce is too thick, add a splash (about 1/8 to 1/4 cup) of the reserved pasta water to reach your desired consistency.

Serve: Garnish generously with additional grated parmesan cheese and enjoy immediately!

📝 Jump to Recipe 📝 | 🖨 Print Recipe 🖨

Here’s a quick way to solve the “what’s for dinner?” panic for good.

Okay, besties, let’s talk about the 5 p.m. fridge stare. You open the fridge. Nothing looks good. You’re tired. The idea of a complicated meal is a big NOPE. We’ve all been there.

What if you could have a restaurant-worthy, creamy, savory pasta on the table in about 20 minutes, using stuff you probably already have?

This Creamy Caesar Chicken Pasta has been my secret weapon for years, and I’m finally sharing the super simple recipe. It’s the definition of a low-effort, high-reward meal that will save you on busy weeknights.

Trust me, this one’s a game-changer. Scroll on down for the full recipe! 👇

Why You’ll Be Obsessed With This Recipe

Before you get to the how-to, let’s talk about why this is about to become your new favorite dish. This is all about making your life easier.

The Ultimate Hack: The secret is using Caesar dressing as your sauce base! It’s a full-on cheat code because it already has the garlic, parmesan, and tangy goodness built right in.
Use What You’ve Got: This recipe is so forgiving. Don’t have heavy cream? Use sour cream or cream cheese. No broccoli? Toss in some spinach. It’s designed for you to use what’s in your fridge right now.
Seriously Fast: From start to finish, you’re looking at about 20 minutes. The sauce comes together in the same pan you used for the chicken, so cleanup is a breeze.

↑ Back to Top ↑ 🖨 Print Recipe 🖨

My 20-Minute Creamy Caesar Chicken Pasta

Yields: 2-3 servings Prep time: 5 minutes Cook time: 15-20 minutes

Ingredients

8 oz pasta of your choice (penne, spaghetti, bowties, and rotini work great!)
1 lb boneless, skinless chicken breast (optional: cut into bite-sized pieces)
1 tbsp butter
Webber Garlic Parmesan & Kinders Caramelized Onion Butter (or whatever tasty seasoning you have on hand) to taste
Juice of 1 lemon (or lemon juice from the bottle works too!)
1/2 cup Caesar dressing (the creamy kind!)
1/4 cup cream base (heavy cream, sour cream, or cream cheese)
1-2 cups of a green vegetable (broccoli florets or fresh spinach)
Grated parmesan cheese for serving

Instructions

Cook the Pasta & Veg: Get a pot of salted water boiling and cook your pasta according to package directions. If you’re using broccoli, toss the florets in for the last 3-4 minutes of cooking to blanch them perfectly.
Sauté the Chicken: While the pasta is cooking, heat the butter in a large skillet over medium-high heat. Season your chicken and cook until golden brown and cooked through, about 5-7 minutes. Optional: (sometimes I do, sometimes I dont lol) Remove the chicken from the skillet and set it aside.
Deglaze the pan with the lemon juice
Make the Pan Sauce: Turn the heat down to low. In the same skillet, whisk together the Caesar dressing and your cream base (heavy cream, sour cream, or cream cheese) until it’s smooth and starts to bubble slightly.
Combine & Serve: Add the cooked chicken back into the skillet (if you took it out haha) with the sauce. Drain your pasta and broccoli and add them to the skillet as well. If you’re using spinach, toss it in now. Stir everything together until the pasta and chicken are fully coated in that glorious, creamy sauce.
Serve immediately, topped with a little extra parmesan cheese if you’re feeling fancy!

What’s your secret weapon weeknight meal? Let me know in the comments!