We put an entire bottle of Caesar dressing on this chicken sauce and have no problem. With bacon, lemon juice, Parmesan, and LOTS of black pepper, it’s ridiculously accurate.
12 oz. angel hair
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
Freshly ground black pepper
6 slices bacon, chopped
2 cloves garlic, minced
1/2 c. low-sodium chicken broth
1 pt. creamy Caesar dressing
1/2 c. freshly grated Parmesan
2 tbsp. Juice of 1 lemon
1/4 c. freshly chopped parsley
- In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup of pasta water.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Season both sides of chicken with salt and pepper then add to skillet. Cook until chicken is golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. Wipe skillet clean.
- Return skillet to medium heat. Add bacon and cook until crispy. Drain on a paper towel-lined plate. Reserve about two tablespoons of bacon fat in skillet.
- Add garlic and cook until fragrant, 1 minute. Pour in broth to deglaze the pan. Stir in Caesar dressing and bring mixture to a low simmer. Add angel hair, Parmesan, lemon juice, and parsley and toss until combined. (If the sauce is too thick, gradually add pasta water, about 1⁄4 cup at a time until you reach your desired consistency.)