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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. Griddle pasta meets a chopped romaine salad topped with Parmesan, tomatoes, and lemon 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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and griddle base
  • 1 lb chicken breast Sliced thin for fast griddle cooking.
  • 4 tbsp olive oil Use in batches to cook chicken and crisp tortellini.
  • 0.5 Salt and pepper to taste Season chicken and adjust to preference.
Pasta and Caesar components
  • 1 lb cheese tortellini Cooked; griddled briefly for golden edges.
  • 1 cup Caesar dressing Toss chicken and tortellini right on the griddle.
  • 0.5 cup Parmesan cheese Grated for topping.
Salad toppings and serving
  • 4 cup romaine lettuce Chopped; serves as the salad base.
  • 1 cup cherry tomatoes Halved for freshness.
  • Croutons Add for crunch at serving.
  • Lemon wedges Serve on the side for bright flavor.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and cook the chicken
  1. Heat a Blackstone griddle to medium-high and add 2 tablespoons olive oil.
  2. Season the sliced 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.
Crisp the tortellini and toss
  1. Add the remaining 2 tablespoons olive oil to the griddle.
  2. Add the cooked cheese tortellini and cook for 3-4 minutes until slightly crispy and golden.
  3. Toss the chicken and tortellini with Caesar dressing on the griddle.
Serve as a Caesar tortellini salad
  1. Serve the tossed chicken and tortellini over chopped romaine lettuce.
  2. Top with Parmesan cheese, cherry tomatoes, croutons, and lemon wedges.

Notes

Pro tip: keep the griddle at medium-high and give the tortellini a few minutes for toasted, golden edges before tossing—this gives the contrast you’d expect from a griddle-style pasta. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet to avoid drying. Freezing is not recommended due to lettuce texture. Dietary swap: use a dairy-free Caesar dressing and Parmesan-style topping to make it dairy-reduced.