Want a restaurant-quality dinner in about 30 minutes? This easy Chicken Caesar Pasta brings crispy, golden chicken to a creamy, flavorful pasta for a perfect weeknight meal.
Bring the flavor to pasta night!
Upgrade your weeknight dinner with this simple Chicken Caesar Pasta. It’s the kind of comfort food that’s quick to make and full of bold, familiar flavors.
I tested this dish while refining the seasoning, breading, and Caesar-infused sauce until everything came together perfectly. The result balances crunchy, well-seasoned chicken with silky, sauced pasta—rich, satisfying, and easy enough for a busy evening.
Key ingredients
The photo above shows the main ingredients to help with your shopping. The full ingredient list with measurements is in the recipe card below.
- Caesar dressing – Use your favorite bottled Caesar dressing or a homemade version for extra depth. A miso Caesar adds a savory, umami punch if you want bolder flavor.
- Italian seasoning – A blend with garlic and herbs works best for coating the chicken. You can use store-bought seasoning or make your own for fresher flavor.
Instructions
Below are step-by-step photos and a concise overview. The full, detailed recipe is in the recipe card at the bottom.
Finish by slicing the chicken and arranging it over the pasta. Top with extra parmesan and fresh basil or parsley for color and brightness.
Alternate cooking options
Oven method: Preheat to 425°F (use convection if available). Place breaded chicken on a wire rack over a foil-lined baking sheet, spray lightly with cooking spray, and bake about 15 minutes or until golden and cooked through.
Pan-fry method: Add enough vegetable oil to reach roughly 1/2 inch in a large skillet. Heat over medium-high until hot, then fry the chicken about 4 minutes per side until golden and cooked through.
Crispy Chicken Caesar Pasta
Ingredients
- 2 boneless, skinless chicken breasts
- ½ teaspoon salt
- 1½ teaspoons black pepper, divided
- 1½ cups Caesar dressing, divided
- 1 cup panko breadcrumbs
- 2 tablespoons Italian seasoning
- 8 ounces fettuccine pasta noodles
- 1 cup baby spinach
- ⅓ cup parmesan cheese
Instructions
- Slice each chicken breast in half lengthwise. Season all pieces with salt and ½ teaspoon black pepper.
- Place ½ cup Caesar dressing in a shallow bowl. Combine panko and Italian seasoning in another shallow bowl. Coat each chicken piece in dressing, then press into the breadcrumb mixture, shaking off excess.
- Arrange breaded chicken in a single layer in an air fryer basket and spray lightly with cooking spray. Air fry at 400°F for 6 minutes, flip, spray again, and air fry another 6 minutes, until golden and cooked through.
- While the chicken cooks, bring a large pot of salted water to a boil and cook the fettuccine according to package directions.
- Reserve ½ cup of the pasta cooking water and drain the pasta. Return the pasta to the pot over medium-low heat. Add the remaining 1 cup Caesar dressing and ½ cup reserved pasta water. Toss to combine, then stir in the remaining 1 teaspoon black pepper, spinach, and parmesan until the cheese melts and the sauce coats the noodles.
- Slice the cooked chicken, serve over the pasta, and garnish with extra parmesan and fresh basil or parsley if desired.
Notes
- Make-ahead and storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 5 days. Keep leftover pasta separate. Reheat chicken in the air fryer at 400°F for 3–4 minutes; reheat pasta in the microwave.
- No air fryer? Use the oven or pan-fry method described above to cook the chicken.
Nutrition Facts
More pasta recipes
If you love pasta, try these other popular recipes:
Creamy Tuscan Pasta
One Pot Greek Pasta
Nduja Pasta
