Chicken Caesar Tortellini

This tortellini is a savory, rich dish with all the Caesar flavors!

We don’t eat tortellini very often because it’s not the kids’ favorite food, but I could not pass up this recipe because I love Caesar salads. This is such a savory, rich pasta dish and the garlic croutons added such a lovely crunch to the whole recipe.

What you need:

For the Chicken:

• 2 to 3 lb. boneless, skinless chicken breasts

• 2 Tbsp. olive oil

• 1 Tbsp. lemon juice

• 1 Tbsp. Worcestershire sauce

• 1/2 Tbsp. Dijon mustard

• 1/2 tsp. salt

• 1/4 tsp. ground black pepper

For the Pasta:

• 1 pkg. (20 oz.) cheese tortellini

• 3 Tbsp. olive oil, divided

• 1 Tbsp. unsalted butter

• 2 to 4 minced garlic cloves

• 3 Tbsp. all-purpose flour

• 2 cups milk

• 1 1/2 Tbsp. lemon juice

• 1/2 Tbsp. Dijon mustard

• 1 tsp. Worcestershire sauce

• 1 tsp. Asian fish sauce or soy sauce

• 2 tsp. chicken bouillon

• 1/2 tsp. dried parsley

• 1/2 tsp. dried basil

• 1/2 tsp. onion powder

• 1/2 tsp. salt

• 1/4 tsp. dried oregano

• 1/4 tsp. black pepper

• 1/4 tsp. red pepper flakes

• 1/2 cup shredded Parmesan cheese, plus some for serving

• 2 oz. cream cheese, softened

• Garlic croutons for serving

• Freshly chopped parsley for serving

Directions:

1. For the chicken: Add oil, lemon juice, Worcestershire, Dijon, salt, and pepper in a bowl or zipper bag and combine. Add chicken and marinate at room temperature for 30 minutes or in the refrigerator for up to 4 hours.

2. Heat 1 Tbsp. olive oil over medium-high heat in a large skillet. Add chicken and cook for 3 to 5 minutes on one side.

3. Flip chicken and reduce heat to medium. Cook for 5 to 7 minutes or until cooked through. Remove to a cutting board and rest for 5 minutes before slicing or dicing.

4. For the pasta: Meanwhile, cook pasta al dente according to package directions. Reserve 1 cup pasta water before draining and setting aside.

5. In another large skillet, melt 1 Tbsp. butter with 2 Tbsp. olive oil over medium heat. Add garlic and saute for 30 seconds or until fragrant.

6. Sprinkle flour on topo and stir while cooking for 2 minutes.

7. Reduce heat to low and slowly whisk in milk and then lemon juice, Dijon, Worcestershire, fish sauce, chicken bouillon, and all seasonings.

8. Increase heat to medium high and bring to a simmer while stirring.

9. Reduce heat to low and stir in cream cheese until combined.

10. Add Parmesan cheese and stir until melted.

11. Add pasta and chicken. Toss to coat and heat through, adding reserved pasta water if needed to reach desired consistency.

12. Serve topped with additional Parmesan, croutons, and fresh parsley.

Recipe from Carlsbad Cravings