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On that crazy night when you need something fast and delicious..It can’t get any easier than this creamy delightful dish.  Let’s get started with the ingredients

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Caesar Chicken Alfredo

Tuscan seasoned chicken served with a creamy alfredo sauce.  

Course Main Course

Cuisine Italian

Prep Time 15 minutes

45 mins 20 minutes

Total Time 35 minutes

Servings 4 people

• 4 chicken cutlets sliced thin
• 1 tblspn Tuscan seasoning/Italian seasoning Victoria Seasonings brand
• 1/4 cup Ken's creamy Caesar salad dressing
• 1 1/2 cups heavy cream
• 1/4 cup freshly grated Romano cheese
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tspn ground sage
• 1/8 tspn nutmeg
• 8 oz Penne pasta
• 2 tblspn Olive oil extra virgin

Instructions

1. In medium bowl season chicken with Tuscan seasoning then add Caesar salad dressing and coat the chicken evenly. Let marinade for about 1/2 hour (or to save time prepare chicken the night before and let marinade overnight).  Boil pasta according to directions on the box. Strain and set aside. Using a cast iron pan, thinly coat the bottom with olive oil. Heat pan on medium high heat, once the pan is hot add the chicken and brown on both sides, making sure you don’t overcook to maintain the juiciness. Remove and place on cutting board and slice chicken.  In the cast iron skillet, add the heavy cream, cheeses and remaining ingredients. Bring to a light boil and then simmer down stirring until thicken. Texture should be a creamy consistency. (Here’s where I tend to play around.. take a taste.. if you need more cheese (which I love) add a bit more to achieve your taste.

   Then add pasta into skillet and blend into sauce. Next add sliced chicken and blend. Add a light sprinkle of black pepper. Let simmer for 10 minutes, serve hot.

   

4 chicken cutlets (sliced thin)

1 tablespoon Tuscan seasoning (or Italian chicken seasoning)

1/4 cup Ken’s creamy caesar salad dressing

1 1/2 cups heavy cream

1/4 cup freshly grated Romano cheese

1/2 cup freshly grated Parmesan cheese

1/4  tspn ground sage

1/8 tspn ground nutmeg

8oz box penne pasta (or half of the 160z box)

In medium bowl season chicken with Tuscan seasoning then add Caesar salad dressing and coat the chicken evenly.  Let marinade for about 1/2 hour (or to save time prepare chicken the night before and let marinade overnight)

Boil pasta according to directions on the box.  Strain and set aside.  Using a cast iron pan, thinly coat the bottom with olive oil. Heat pan on medium high heat, once the pan is hot add the chicken and brown on both sides, making sure you don’t overcook to maintain the juiciness.  Remove and place on cutting board and slice chicken.

In the cast iron skillet, add the heavy cream, cheeses and remaining ingredients.  Bring to a light boil and then simmer down stirring until thicken.  Texture should be a creamy consistency.  (Here’s where I tend to play around.. take a taste.. if you need more cheese (which I love) add a bit more to achieve your taste.

Then add pasta into skillet and blend into sauce.  Next add sliced chicken and blend.  Add a light sprinkle of black pepper.  Let simmer for 10 minutes, serve hot.

I hope you enjoy this simple recipe and remember cooking is always delicious and easy with “TLC” TwinsLuvCooking