Go Back
homemade Caesar Chicken Tortellini (Lightened Up) photo

Caesar Chicken Tortellini (Lightened Up)

A lighter twist on classic Caesar with tender chicken, cheese tortellini and a creamy, tangy sauce.
Print Recipe Save it
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6 servings

Equipment

  • large freezer bag or bowl
  • Large Skillet
  • Medium Bowl
  • Large Pot
  • Baking Sheet
  • Cutting Board
  • Whisk

Ingredients
  

  • 2-3 boneless skinless chicken breasts pounded to even thickness
  • 2 tablespoons olive oil for chicken marinade
  • 1 tablespoon lemon juice for chicken marinade
  • 1 tablespoon Worcestershire sauce for chicken marinade
  • 1/2 tablespoon Dijon mustard for chicken marinade
  • 1/2 teaspoon salt for chicken marinade
  • 1/4 teaspoon pepper for chicken marinade
  • 12 oz cheese tortellini package
  • 3 tablespoons olive oil divided (see directions)
  • 1 tablespoon butter
  • 2-4 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 1/2 tablespoons lemon juice for sauce
  • 1/2 tablespoon Dijon mustard for sauce
  • 1 teaspoon Worcestershire sauce for sauce
  • 1 teaspoon Asian fish sauce
  • 2 teaspoons chicken bouillon
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt for sauce seasoning
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup freshly grated Parmesan cheese
  • 2 oz cream cheese softened (approx. ⅓ less fat used)
  • 3 cups French baguette bread cubed (approx. 1/2–1" pieces) for croutons
  • 3 tablespoons olive oil for croutons
  • 2 tablespoons finely grated Parmesan for croutons
  • 1/4 teaspoon garlic powder for croutons
  • 1/8 teaspoon salt for croutons
  • freshly grated Parmesan cheese for garnish
  • fresh parsley for garnish

Instructions
 

  • Whisk together marinade ingredients (2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp Worcestershire, 1/2 tbsp Dijon, 1/2 tsp salt, 1/4 tsp pepper) in a large freezer bag or bowl; add chicken, toss to coat, and refrigerate 30 minutes to 4 hours.
  • Bring a large pot of salted water to a boil and cook tortellini al dente according to package directions; reserve 1 cup pasta water, then drain and set aside.
  • Preheat oven to 400°F. In a medium bowl whisk 3 tbsp olive oil, 2 tbsp finely grated Parmesan, 1/4 tsp garlic powder and 1/8 tsp salt; add cubed baguette and toss to coat. Spread in a single layer on a baking sheet and bake about 10 minutes or until golden to make croutons.
  • Heat 1 tbsp olive oil in a large skillet over medium-high. Remove chicken from marinade, pat dry, and add to skillet. Cook undisturbed 3–5 minutes until browned, flip, cover and reduce heat to medium; cook 5–7 minutes more until cooked through. Transfer to a cutting board and rest 5 minutes, then chop or slice.
  • In the same large skillet melt 1 tbsp butter with 2 tbsp olive oil over medium. Add minced garlic and sauté about 30 seconds until fragrant.
  • Sprinkle in 3 tbsp flour and cook, stirring, about 2 minutes to form a roux.
  • Turn heat to low and slowly whisk in 2 cups milk until smooth, then add 1 1/2 tbsp lemon juice, 1/2 tbsp Dijon, 1 tsp Worcestershire, 1 tsp fish sauce, 2 tsp chicken bouillon and the dried seasonings (parsley, basil, onion powder, 1/2 tsp salt, oregano, pepper, red pepper flakes).
  • Increase heat to medium-high and simmer, stirring constantly, until sauce slightly thickens. Reduce heat to low and stir in cream cheese until melted, then stir in 1/2 cup grated Parmesan until smooth.
  • Add drained tortellini and chopped chicken to the sauce and toss to coat; add reserved pasta water a little at a time if needed to reach desired consistency. Taste and adjust salt, pepper or lemon juice as needed.
  • Serve topped with freshly grated Parmesan, croutons and chopped fresh parsley.

Notes

  • May substitute 2 ½ cups chopped rotisserie chicken.
  • Croutons can be prepared days in advance and stored airtight.