Caesar Angel Hair
We used a whole bottle of Caesar dressing in this sauce and have no regrets. With bacon, lemon juice, Parmesan, and LOTS of black pepper, it's ridiculously good.
Author: The Chef
Recipe type: Breakfast
- 12 oz. angel hair
- 1 lb. boneless skinless chicken breasts
- 1 tbsp. extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 6 slices bacon, chopped
- 2 garlic cloves, minced
- ½ c. chicken stock
- 1 pint creamy Caesar dressing
- ½ c. finely grated Parmesan, plus more for serving
- 2 tbsp. lemon juice
- ¼ c. finely chopped flat leaf parsley
- In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and reserve 1 cup 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 pan. Cook about 5-6 minutes per side, until the chicken is cooked through. Transfer to a cutting board and let rest for 10 minutes, then slice into strips. Wipe skillet clean.
- Return skillet to burner over medium heat. Add bacon and fry until crispy. Drain bacon pieces on a paper towel-lined plate. Reserve about two tablespoons of bacon fat in skillet.
- Add garlic and sauté until fragrant, about 1 minutes. Pour in chicken stock to deglaze pan and reduce down slightly. Stir in Caesar dressing and bring mixture to a slight simmer. If the sauce is too thick, gradually add pasta water, about ¼ cup at a time until you reach your desired consistency. Add Parmesan, lemon juice and parsley. Check for seasonings and add salt and pepper as needed.