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Blackstone Chicken Caesar Tortellini

Blackstone chicken Caesar tortellini with griddled chicken and golden tortellini tossed in creamy Caesar dressing. A quick easy dinner where the pasta gets lightly crisp on the griddle before serving over crunchy romaine with Parmesan, tomatoes, 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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken breast sliced thin
  • 0.33 tbsp olive oil use 2 tablespoons for the first sear
  • 0.33 tbsp olive oil use 2 tablespoons to finish griddling the tortellini
  • 0.25 salt and pepper to taste
Pasta and dressing
  • 1 lb cheese tortellini cooked
  • 1 cup Caesar dressing
  • 0.5 cup Parmesan cheese grated
Salad toppings
  • 4 cup romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 Croutons
  • 0.25 Lemon wedges

Equipment

  • 1 Blackstone griddle

Method
 

Grill the chicken
  1. Heat Blackstone griddle to medium-high and add 2 tablespoons oil. Watch for a light shimmer before adding the chicken.
  2. Season the chicken with salt and pepper and cook for 6-7 minutes until golden and cooked through. Flip as needed so both sides brown.
Griddle the tortellini and toss
  1. Move the chicken to the side and add remaining oil to the griddle. Keep the heat medium-high so the pasta can crisp.
  2. Add cooked tortellini and cook for 3-4 minutes until slightly crispy and golden. Stir occasionally for even browning.
  3. Toss chicken and tortellini with Caesar dressing on the griddle. Heat just until the dressing coats and looks glossy.
Serve
  1. Serve the chicken Caesar tortellini over chopped romaine with Parmesan, tomatoes, croutons, and lemon wedges. Add lemon right before eating for bright flavor.

Notes

Pro tip: for maximum golden edges, cook tortellini without overcrowding and avoid stirring too frequently during the 3-4 minute crisping window. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a hot griddle or skillet until warmed through. Freezing is not recommended because the romaine and Caesar dressing texture can soften. For a lighter option, use a light Caesar dressing and reduce Parmesan to 1/4 cup.