Chicken Caesar Pasta
A creamy, flavour-packed chicken Caesar pasta made for actual dinner time — not a cold pasta salad in disguise. With golden chicken, a silky anchovy-Parmesan sauce, crispy pancetta breadcrumbs and plenty of veg, this is a quick, comforting weeknight meal that delivers all the bold flavours of a classic Caesar salad in a warm, satisfying pasta dish.
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Equipment
- Large frying pan
- Saucepan (for pasta)
- baking tray
- Knife
- Chopping board
- Wooden spoon or spatula
- Colander
Ingredients
- 2 chicken breasts approx. 400g
- 1 tbsp olive oil
- Salt and pepper
- 75 g pancetta diced
- 4 cloves garlic peeled and sliced (divided)
- 50 g breadcrumbs
- 50 g anchovy fillets in olive oil
- 100 ml white wine or chicken stock or water
- 200 ml double cream
- 2 tsp Dijon mustard
- 50 g Parmesan grated (plus extra to serve)
- 150 g frozen broccoli florets
- 150 g frozen peas
- 400 g short pasta e.g. penne or farfalle
Instructions
Cook the chicken
- Season the chicken breasts well with salt and pepper. Heat the olive oil in a large frying pan and cook the chicken for 5 minutes on each side until golden. Transfer to a baking tray and cook in the oven at 180°C (fan) for 15 minutes, or until cooked through.
Make the crispy pancetta breadcrumbs
- In the same pan, cook the pancetta until golden. Add half the sliced garlic and cook for 30 seconds until fragrant. Stir in the breadcrumbs and cook until golden and crisp. Transfer to a bowl and set aside.
Cook the pasta
- Cook the pasta according to packet instructions. Drain and set aside, reserving a splash of pasta water if needed.
Make the Caesar-style sauce
- In the same pan, add the anchovies and cook gently until they melt into the pan. Add the remaining garlic and cook briefly. Pour in the white wine and add the broccoli. Simmer for 1–2 minutes.
- Reduce the heat and stir in the cream, Dijon mustard, Parmesan and peas. Stir until smooth and combined.
Combine and serve
- Add the cooked pasta to the sauce and toss to coat. Slice the chicken.
- Serve the pasta topped with sliced chicken and a generous sprinkle of crispy pancetta breadcrumbs. Finish with extra Parmesan if desired.
Nutrition Facts
Chicken Caesar Pasta
Amount per Serving
Calories
959
% Daily Value*
Fat
39
g
60
%
Saturated Fat
18
g
113
%
Trans Fat
0.04
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
161
mg
54
%
Sodium
1070
mg
47
%
Potassium
1066
mg
30
%
Carbohydrates
95
g
32
%
Fiber
7
g
29
%
Sugar
8
g
9
%
Protein
54
g
108
%
Vitamin A
1405
IU
28
%
Vitamin C
51
mg
62
%
Calcium
296
mg
30
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
The anchovies won’t taste fishy — they melt into the sauce and create that classic Caesar depth of flavour.
Don’t skip the breadcrumbs — they add essential crunch and take the dish to another level.
If the sauce feels too thick, loosen it with a splash of reserved pasta water.
You can swap pancetta for bacon if that’s what you have.
Chicken can be pan-finished instead of oven-baked if you prefer — just ensure it’s fully cooked through.
Don’t skip the breadcrumbs — they add essential crunch and take the dish to another level.
If the sauce feels too thick, loosen it with a splash of reserved pasta water.
You can swap pancetta for bacon if that’s what you have.
Chicken can be pan-finished instead of oven-baked if you prefer — just ensure it’s fully cooked through.
