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.
Ingredients
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
Instructions
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.