Want a restaurant-quality meal ready in about 30 minutes? Try this easy Chicken Caesar Pasta. Crispy breaded chicken crowns a creamy, flavorful pasta for a satisfying mix of textures and tastes.
Bring the flavor to pasta night!
Upgrade your weeknight dinner with this Chicken Caesar Pasta recipe — a comforting, crowd-pleasing dish that comes together quickly.
I developed and tested this recipe until the seasoning, breading, and Caesar-infused sauce felt just right. The result is a dish my family asks for regularly: crunchy golden chicken paired with a creamy, tangy pasta that balances texture and bold flavor.
Key ingredients
The photo above shows the main ingredients to help with your shopping. Notes below highlight specific items used in the recipe. The full ingredient list with measurements is available in the recipe card at the bottom of the post.
- Caesar dressing – I often use a miso Caesar dressing for extra umami and bold flavor, but a bottled Caesar dressing works well too. Choose a brand you enjoy.
- Italian seasoning – Homemade Italian seasoning adds great texture and herb flavor to the breadcrumb coating, but a good store-bought blend with garlic and herbs will also do the job.
Instructions
Step-by-step photos are included below to make the method easy to follow. For the exact ingredient amounts and full recipe card, see the recipe section further down.
To serve: plate the creamy pasta, slice the cooked chicken, arrange it on top, and finish with extra Parmesan and chopped parsley or basil.
Alternate cooking options
Oven method: Preheat oven 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.
Pan-fry method: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. When hot, fry the chicken about 4 minutes per side until cooked through and crisp.
Crispy Chicken Caesar Pasta
Ingredients
- 2 boneless, skinless chicken breasts
- ½ teaspoon salt
- 1 ½ teaspoons black pepper, divided
- 1 ½ 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
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Slice each chicken breast in half lengthwise. Season all pieces on both sides with salt and ½ teaspoon black pepper.
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Pour ½ cup Caesar dressing into a shallow bowl. In another shallow bowl, combine the panko and Italian seasoning. Coat each chicken piece first in the dressing, then in the breadcrumb mixture, shaking off excess.
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Place the breaded chicken in a single layer in the 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.
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While the chicken cooks, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
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Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot over medium-low heat. Add the remaining 1 cup Caesar dressing and the reserved ½ cup pasta water. Toss to combine, then stir in the remaining 1 teaspoon black pepper, the spinach, and the Parmesan until the cheese melts and the sauce is creamy.
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Slice the crispy chicken, plate the pasta, top with the chicken, and garnish with more Parmesan and fresh basil or parsley if desired.
Notes
- Storing leftovers: Keep cooked chicken in an airtight container in the fridge up to 5 days. Store leftover pasta separately. Reheat chicken in the air fryer at 400°F for 3–4 minutes and reheat pasta in the microwave.
- No air fryer? Use the oven or pan-fry methods described above to finish 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
