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Blackstone Chicken Caesar Tortellini

Blackstone chicken Caesar tortellini with grilled chicken and golden tortellini tossed in a creamy Caesar dressing. Griddle-cooked pasta gets slightly crispy edges while romaine stays fresh for an easy dinner.
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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 and pasta
  • 1 lb chicken breast Slice thin for fast griddle cooking.
  • 1 lb cheese tortellini Use cooked tortellini (boiled or store-bought cooked).
  • 4 tbsp olive oil Divided between chicken and tortellini.
  • 1 cup Caesar dressing Toss at the end on the griddle.
  • 1 cup romaine lettuce Chopped for serving base.
  • 1 cup cherry tomatoes Halved.
  • 0.5 cup Parmesan cheese Grated/shaved for finishing.
  • Croutons Add to bowl at serving.
  • Salt and pepper Season chicken to taste.
  • Lemon wedges Serve on the side for brightness.

Equipment

  • 1 cast iron skillet

Method
 

Griddle chicken
  1. Heat a griddle to medium-high and add 2 tablespoons olive oil, letting it shimmer before adding food.
  2. Season the chicken breast with salt and pepper and cook for 6-7 minutes, turning as needed, until golden and cooked through.
  3. Move the chicken to the side of the griddle to make space for the pasta.
Crisp tortellini
  1. Add the remaining olive oil to the griddle, then add the cooked tortellini and cook for 3-4 minutes until slightly crispy and golden.
  2. Toss the chicken and tortellini with Caesar dressing directly on the griddle to coat evenly.
Serve
  1. Serve the griddle chicken tortellini over chopped romaine, then top with Parmesan cheese, cherry tomatoes, and croutons.
  2. Finish with lemon wedges on the side for squeezing right before eating.

Notes

For best griddle texture, use fully cooked tortellini that’s drained well so it can brown instead of steaming. Refrigerate leftovers in a sealed container up to 3 days; reheat on a griddle or skillet over medium until warmed through (add a splash of Caesar dressing if needed). Freezing is not recommended because creamy dressing and lettuce will change texture. If you want a lighter option, swap romaine for baby spinach and use a reduced-fat Caesar dressing.