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Chicken Caesar Angel Hair Pasta

Chicken Caesar Angel Hair Pasta
Chicken Caesar Angel Hair PastaNathan Congleton / TODAY
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

This hearty pasta features all the classic cheesy, garlicky, savory flavors of the famous salad. It's great for your Sunday cheat day!

Technique tip: Letting your cheese melt on top of your pasta will allow it to incorporate better and not have any cold cheese clumps in your pasta.

Swap option: Use turkey bacon instead of pork bacon.


  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 cup bacon, chopped and divided
  • 3 tablespoons bacon fat, reserved
  • 1/2 onion, roughly minced (about 1 cup)\
  • 2 tablespoon fresh thyme, chopped
  • 1/2 cup chicken stock
  • 1/2 cup cream
  • 16 ounces creamy Caesar dressing
  • 16 ounces angel hair pasta
  • 1 lemon, juiced
  • 1/4 cup flat leaf parsley, finely chopped, divided
  • 1/2 cup Parmesan cheese, finely grated, plus more for serving
  • 1/2 cup manchego cheese, shaved
  • 1 package store bought croutons, crushed



In a large skillet over medium-high heat, heat oil. Mix garlic salt, granulated garlic, minced garlic, salt and pepper in a medium bowl then use the mixture to coat chicken.


Cook chicken until golden brown and cooked through about 5-6 minutes. Set aside and wipe skillet clean.


Return skillet to burner over medium-high heat. Add bacon and fry until crispy, about 5-6 minutes. Drain bacon pieces on a paper towel-lined plate. Reserve about three tablespoons of bacon fat in skillet.


Add onion and thyme and sauté for 3 minutes (cook until translucent, not caramelized).


Pour in chicken stock to deglaze pan, add cream, bring to a boil and reduce by half (about 3 minutes). Stir in Caesar dressing and bring mixture to a slight simmer.


Cook pasta according to package instructions (slightly undercook because it will continue to cook in the sauce). Strain the pasta while reserving 1 cup of the pasta water.


Turn off sauce, add lemon juice, 2/3 parsley, cooked chicken and 2/3 cooked bacon, stir to combine.


Add pasta to mixture and stir to combine.


Add Parmesan, manchego cheese and pasta water on top of your pasta, don't mix. Cover with a lid and let sit for 2 minutes, then stir again to combine all cheese.


Garnish with remaining parsley, bacon and crushed croutons.