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Blackstone Chicken Caesar Tortellini

Blackstone chicken Caesar tortellini is an easy griddle pasta dinner with golden, lightly crispy tortellini tossed in creamy Caesar dressing. Sliced chicken sears on the griddle, then everything is tossed together and served over chopped romaine with Parmesan, tomatoes, croutons, and lemon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken Caesar tortellini with griddle chicken
  • 1 lb chicken breast, sliced thin Slice thin for quick, even browning.
  • 1 lb cheese tortellini, cooked Use cooked tortellini for griddle crisping.
  • 4 tbsp olive oil Use in stages for chicken and tortellini.
  • 4 cup romaine lettuce, chopped Chopped for serving like a salad base.
  • 1 cup Caesar dressing Toss on the griddle for coating and warm sauce.
  • 0.5 cup Parmesan cheese, grated Grate fresh if possible.
  • 1 cup cherry tomatoes, halved Halve for juicy bite-size pieces.
  • Croutons Add for crunch at serving.
  • Salt and pepper to taste Season chicken and adjust final flavor.
  • Lemon wedges Serve on the side to brighten.

Equipment

  • 1 Blackstone griddle

Method
 

Griddle and cook the chicken
  1. Heat Blackstone griddle to medium-high and add 2 tablespoons oil.
  2. Season chicken breast with salt and pepper and cook for 6-7 minutes until golden and cooked through.
Crisp the tortellini
  1. Move chicken to the side and add remaining olive oil to griddle.
  2. Add cooked cheese tortellini and cook for 3-4 minutes until slightly crispy and golden.
Toss and serve
  1. Toss chicken and tortellini with Caesar dressing on the griddle.
  2. Serve over chopped romaine lettuce with Parmesan cheese, cherry tomatoes, croutons, and lemon wedges.

Notes

For best griddle browning, slice the chicken thin and cook the tortellini in a single layer so the edges turn golden and slightly crisp. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet or on the griddle. Freezing is not recommended due to salad texture. For a lighter option, use a reduced-fat Caesar dressing to keep the creamy coating with fewer calories.