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Caesar Chicken Tortellini (Lightened Up)

A lighter take on creamy Caesar tortellini with marinated chicken, a tangy Parmesan sauce, and crunchy homemade croutons.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Servings: 6 servings

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 black pepper for chicken marinade
  • 1 20 oz. package quality cheese tortellini or 1 (20 oz) package
  • 3 tablespoons olive oil divided (uses listed in steps)
  • 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 (uses 1/3 less fat if desired)
  • 3 cups cubed French baguette bread approx. 1/2–1 in. cubes (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

  • Combine the chicken marinade ingredients (olive oil, lemon juice, Worcestershire sauce, Dijon, salt, pepper) in a large freezer bag or bowl and whisk to combine.
  • Add the chicken to the marinade, toss to coat, then refrigerate for at least 30 minutes or up to 4 hours.
  • Cook the tortellini in salted boiling water according to package directions until al dente; reserve 1 cup pasta water, then drain.
  • Preheat the oven to 400°F (200°C). In a medium bowl, whisk 3 tablespoons olive oil, 2 tablespoons finely grated Parmesan, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt. Add cubed baguette and toss to coat.
  • Spread the coated bread in a single layer on a baking sheet and bake about 10 minutes or until golden and crisp. Set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from the marinade, pat dry, and add to the hot skillet; cook undisturbed 3–5 minutes until browned.
  • Flip the chicken, cover, reduce heat to medium, and cook another 5–7 minutes or until cooked through. Transfer to a cutting board and let rest 5 minutes, then chop or slice.
  • In a separate large skillet, melt 1 tablespoon butter with 2 tablespoons olive oil over medium heat. Add minced garlic and sauté about 30 seconds.
  • Sprinkle in 3 tablespoons flour and stir constantly for about 2 minutes to cook the flour.
  • Lower heat, then slowly whisk in 2 cups milk. Add 1 1/2 tablespoons lemon juice, 1/2 tablespoon Dijon, 1 teaspoon Worcestershire, 1 teaspoon fish sauce, 2 teaspoons chicken bouillon, and all dried seasonings.
  • Increase heat to medium-high and simmer, stirring constantly, until the sauce slightly thickens.
  • Reduce heat to low and stir in softened cream cheese until melted, then stir in 1/2 cup freshly grated Parmesan until smooth.
  • Add the drained tortellini and chopped chicken to the sauce and toss to coat, adding reserved pasta water a little at a time if needed to reach desired consistency.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
  • Serve garnished with extra freshly grated Parmesan, croutons, and chopped fresh parsley.

Equipment

  • Mixing Bowl
  • large freezer bag or large bowl
  • Large Pot
  • Colander
  • Large Skillet
  • Baking Sheet
  • Whisk

Notes

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