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Blackstone Chicken Caesar Tortellini

Blackstone chicken Caesar tortellini combines golden, slightly crispy tortellini with grilled chicken on a griddle and a creamy Caesar toss. Serve it over chopped romaine with Parmesan, tomatoes, croutons, and fresh lemon for big Caesar salad flavor with pasta.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1 lb chicken breast, sliced thin Sliced thin for quick griddle cooking.
cheese tortellini
  • 1 lb cheese tortellini, cooked Cook fully before griddling to crisp.
olive oil
  • 4 tbsp olive oil
romaine lettuce
  • 4 cup romaine lettuce, chopped
caesar dressing
  • 1 cup Caesar dressing
parmesan cheese
  • 0.5 cup Parmesan cheese, grated
cherry tomatoes
  • 1 cup cherry tomatoes, halved
croutons
  • 1 croutons
salt and pepper
  • 1 Salt and pepper to taste
lemon wedges
  • 1 Lemon wedges

Equipment

  • 1 griddle

Method
 

Griddle chicken
  1. Heat the Blackstone griddle to medium-high and add 2 tablespoons olive oil, spreading it into a thin layer until shimmering.
  2. Season the sliced chicken breast with salt and pepper, then cook for 6-7 minutes, flipping as needed, until golden and cooked through.
Crisp tortellini and toss
  1. Move the chicken to the side of the griddle and add the remaining 2 tablespoons olive oil to the cleared cooking area.
  2. Add the cooked cheese tortellini and cook for 3-4 minutes, stirring occasionally, until slightly crispy and golden.
  3. Toss the chicken and tortellini with 1 cup Caesar dressing right on the griddle until everything is evenly coated and glossy.
Serve
  1. Serve the chicken Caesar tortellini over chopped romaine lettuce with Parmesan, cherry tomatoes, and croutons.
  2. Add lemon wedges on the side so you can squeeze over each plate before eating.

Notes

Pro tip: Use cooked tortellini that’s been drained well—less moisture helps it crisp in the oil. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or on the griddle until warmed through. Freezing isn’t recommended for best texture. For a lighter option, use a reduced-fat Caesar dressing and reduce Parmesan slightly.