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Blackstone Chicken Caesar Tortellini

Blackstone chicken Caesar tortellini with golden tortellini and grilled chicken tossed right on the griddle. Creamy Caesar dressing coats slightly crisp pasta for an easy dinner that tastes like a hybrid of griddle pasta and Caesar salad.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

Chicken and griddle cooking
  • 1 lb chicken breast Sliced thin for quick griddling.
  • 2 tbsp olive oil Used for the first griddle batch.
  • 0.5 Salt and pepper Season chicken to taste.
Tortellini and dressing
  • 1 lb cheese tortellini Cooked before griddling so it can crisp at the edges.
  • 2 tbsp olive oil Added after moving chicken to the side.
  • 1 cup Caesar dressing Toss everything right on the griddle for coating.
  • 0.5 cup Parmesan cheese Grated for serving.
Caesar salad toppings
  • 4 cups romaine lettuce Chopped for serving over the hot tortellini.
  • 1 cup cherry tomatoes Halved for color and freshness.
  • 1 Croutons Add on top for crunch.
  • 1 Lemon wedges Serve alongside to brighten.

Equipment

  • 1 griddle

Method
 

Griddle chicken
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons olive oil.
  2. Season the chicken breast with salt and pepper and cook for 6-7 minutes until golden and cooked through.
  3. Move the chicken to the side of the griddle and add the remaining 2 tablespoons olive oil to the main cooking area.
Crisp tortellini and toss with Caesar
  1. Add the cooked cheese tortellini and cook for 3-4 minutes until slightly crispy and golden.
  2. Toss the chicken and tortellini with the Caesar dressing directly on the griddle until evenly coated.
Serve as a Caesar-style bowl
  1. Serve the chicken and tortellini over chopped romaine.
  2. Top with grated Parmesan cheese, halved cherry tomatoes, croutons, and lemon wedges.

Notes

Pro tip: slice chicken thin so it cooks through during the 6-7 minute griddle window without drying out. Refrigerate leftovers in a sealed container up to 3 days; reheat gently in a skillet or on the griddle to warm through (toss with a splash more Caesar dressing if needed). Freezing isn’t recommended because tortellini texture and Caesar dressing can break upon thawing. For a lighter option, use reduced-fat Caesar dressing and partially skim Parmesan without changing the griddle method.