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Blackstone Chicken Caesar Tortellini

Blackstone chicken Caesar tortellini is an easy griddle pasta dinner with golden tortellini and grilled chicken tossed in creamy Caesar dressing. Serve it over chopped romaine with Parmesan, cherry tomatoes, croutons, and lemon wedges for a salad-meets-pasta meal.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1 lb chicken breast Sliced thin for fast, even griddle cooking.
Pasta & griddle
  • 1 lb cheese tortellini Cooked before griddling so it crisps on the surface.
  • 4 tbsp olive oil Used in two stages to brown chicken and crisp tortellini.
Salad toppings
  • 4 cup romaine lettuce Chopped for a crunchy base.
  • 1 cup Caesar dressing Tossing sauce—warm on the griddle to coat without steaming dry.
  • 0.5 cup Parmesan cheese Grated for shavings over the finished dish.
  • 1 cup cherry tomatoes Halved so they sit nicely on the romaine.
  • croutons Add for crunch at serving; use as much as you like.
  • Salt and pepper To taste for seasoning the chicken and balancing the final toss.
  • lemon wedges Serve alongside for bright finishing.

Equipment

  • 1 cast iron skillet

Method
 

Heat griddle & cook chicken
  1. Heat Blackstone griddle to medium-high and add 2 tablespoons oil, letting it shimmer before adding the meat.
  2. Season chicken with salt and pepper and cook for 6-7 minutes until golden and cooked through, flipping as needed for even browning.
Crisp tortellini
  1. Move chicken to the side and add remaining oil to the griddle to prevent sticking.
  2. Add cooked tortellini and cook for 3-4 minutes until slightly crispy and golden, stirring once or twice so it browns evenly.
Toss & serve
  1. Toss chicken and tortellini with Caesar dressing on the griddle until coated and warmed through.
  2. Serve over chopped romaine with Parmesan, tomatoes, croutons, and lemon wedges on the side or over top.

Notes

For the crispiest tortellini, cook it ahead and drain well before griddling; if it seems dry, add the Caesar dressing during the toss just long enough to coat. Refrigerate leftovers in a sealed container for up to 3 days; rewarm on a hot griddle or skillet for best texture (microwave softens the crisp). Freezing is not recommended because tortellini and romaine lose texture. Dietary swap: use dairy-free Caesar dressing and Parmesan-style topping for a dairy-reduced option.