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Blackstone Chicken Caesar Tortellini

Blackstone chicken Caesar tortellini with grilled, golden chicken and slightly crispy tortellini tossed in creamy Caesar dressing. Ready in about 25 minutes, then served over chopped romaine with Parmesan, cherry tomatoes, croutons, and lemon wedges.
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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: 825
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1 lb chicken breast Sliced thin for fast griddle cooking.
Cheese tortellini
  • 1 lb cheese tortellini Cooked before griddling to get golden edges.
Olive oil
  • 4 tbsp olive oil Used for both chicken searing and tortellini crisping.
Romaine and toppings
  • 4 cup romaine lettuce Chopped; serves as the bed for the pasta mixture.
  • 1 cup Caesar dressing Toss with chicken and tortellini on the griddle.
  • 0.5 cup Parmesan cheese Grated; sprinkle on top at serving.
  • 1 cup cherry tomatoes Halved; add for freshness.
  • 1 croutons Add crunchy texture on the finished dish.
  • 1 lemon wedges Serve alongside for brightness.
Seasoning
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Blackstone griddle

Method
 

Grill chicken
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons olive oil, letting it shimmer before cooking. Season the sliced chicken breast with salt and pepper to taste.
  2. Cook the chicken for 6-7 minutes until golden and cooked through, turning as needed for even browning. Transfer the chicken to the side of the griddle.
Crisp tortellini and toss
  1. Add the remaining 2 tablespoons olive oil to the griddle where the chicken was cooking. Add the cooked tortellini and cook for 3-4 minutes until slightly crispy and golden.
  2. Toss the chicken and tortellini with 1 cup Caesar dressing directly on the griddle until evenly coated and hot. Stir and scrape gently so the dressing clings to the pasta.
Serve
  1. Serve the chicken Caesar tortellini over chopped romaine lettuce. Top with grated Parmesan cheese, halved cherry tomatoes, croutons, and lemon wedges for squeezing at the table.

Notes

Pro tip: use thinly sliced chicken so it cooks through without drying while you get golden grill color. Store leftovers in the fridge up to 3 days; reheat gently in a skillet or on the griddle until warmed through, and add a splash of Caesar dressing if needed. Freezing is not ideal for lettuce-topped serving, but you can freeze the cooked chicken and tortellini mix (without romaine) for up to 2 months. For a lighter option, use reduced-fat Caesar dressing and partially skim Parmesan.