Caesar Chicken Tortellini is your favorite Caesar dressing flavors in an AMAZING pasta! The creamy, cheesy, garlicky, lemony, homemade Caesar Parmesan Sauce is out of this world all smothering juicy chicken and cheesy tortellini.
Review Recipe

Chicken Caesar Pasta

Prep Time 45 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Course Main Course, Pasta
Cuisine American
Tender chicken and pillowy tortellini in a creamy lemon garlic sauce.
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Chicken Marinade (optional)*
  • 2-3 boneless skinless chicken breasts pounded to an even thickness
  • tablespoons  olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 20 oz. package quality tortellini
  • tablespoons  olive oil divided
  • tablespoons  butter
  • 2-4 garlic cloves minced
  • 3 tablespoons  all-purpose flour
  • 2 cups  milk
  • 1 1/2 tablespoons lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Asian fish sauce
  • teaspoons  chicken bouillon
  • 1/2  tsp EACH dried parsley, dried basil, onion powder, salt
  • 1/4  tsp EACH dried oregano, pepper, red pepper flakes
  • 1/2  cup  freshly grated Parmesan cheese
  • ounces  cream cheese softened (I use 1/3 less fat)
Garlic Croutons** (optional)
  • 3 cups cubed French baguette bread approx. 1/2-1”
  • tablespoons  olive oil
  • 2 tablespoons finely grated Parmesan
  • 1/4 teaspoon garlic powder
  • 1/8  teaspoon salt
Garnish (optional)
  • freshly grated Parmesan cheese
  • fresh parsley

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  1. Add all chicken marinade ingredients to a large freezer bag or bowl and whisk to combine.  Add chicken, toss to evenly coat.  Refrigerate at room temperature for 30 minutes or refrigerate up to 4 hours.

  1. Preheat oven to 400F degrees F.  Whisk together olive oil, Parmesan, garlic powder and salt in a medium bowl.  Add cubed bread and gently toss until evenly coated. Spread bread in an even layer on a baking sheet and bake for approximately 10 minutes or until golden.

  1. Cook pasta al dente according to package directions in salted water. Remove 1 cup pasta water before draining.

  2. Meanwhile, heat one tablespoon olive oil in a large skillet over medium high heat.  Remove chicken from marinade and dab off excess then add to hot skillet and cook, undisturbed, for 3-5 minutes, or until nicely browned on one side.

  3. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before chopping or slicing.
  4. For the sauce, melt 1 tablespoon butter in 2 tablespoons olive oil over medium heat in a large skillet.  Add garlic and sauté 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).

  5. Turn heat to low then slowly whisk in milk, followed by lemon juice, Dijon, Worcestershire sauce, fish sauce, chicken bouillon and all seasonings.
  6. Increase heat to medium high and bring the sauce to a simmer until slightly thickened, stirring constantly.
  7. Reduce heat to low and stir in cream cheese until melted followed by Parmesan cheese until melted.
  8. Stir in tortellini and chicken until well coated and heated through, adding additional reserved pasta water a little at a time if needed to reach desired consistency.
  9. Taste and season with additional salt, pepper and/or lemon juice to taste.
  10. Garnish with freshly grated Parmesan Cheese, crouton and fresh parsley if desired.
Nutrition Information
Calories: 635, Fat: 37g, Saturated Fat: 11g, Cholesterol: 82mg, Sodium: 1140mg, Potassium: 359mg, Carbohydrates: 44g, Fiber: 2g, Sugar: 7g, Protein: 29g, Vitamin A: 525%, Vitamin C: 3.5%, Calcium: 433%, Iron: 2.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Caesar pasta, Chicken Pasta, chicken tortellini, cream sauce, tortellini