Description
A delicious and refreshing Chicken Caesar Pasta Salad combining tender sautéed chicken, al dente farfalle pasta, crisp Romaine lettuce, and creamy Caesar dressing, topped with crunchy garlic breadcrumbs and Parmesan cheese. Perfect for a light lunch or picnic, ready in just 45 minutes.
Ingredients
Chicken
- 1 pound boneless skinless chicken breasts
- Fine sea salt and freshly-ground black pepper, to taste
- 1 tablespoon olive oil
Pasta Salad
- 1 pound uncooked pasta (farfalle recommended)
- 3 Romaine lettuce hearts (12 ounces), roughly chopped
- 1 1/2 cups Caesar dressing
- Parmesan cheese, for topping
Garlic Breadcrumbs
- 1 tablespoon butter
- 2 cloves garlic, pressed or minced
- 1/2 cup Panko breadcrumbs
- Fine sea salt and freshly-ground black pepper, to taste
Instructions
- Prep the pasta water: Bring a large pot of generously salted water to a boil over high heat to prepare for cooking the pasta.
- Cook the garlic breadcrumbs: Meanwhile, melt the butter over medium heat in a large sauté pan. Add the minced garlic and sauté for 1 minute, stirring frequently to avoid burning. Add the panko breadcrumbs along with a generous pinch of salt and pepper, then sauté for 2-3 minutes, stirring frequently until the breadcrumbs turn golden brown. Transfer the breadcrumbs to a bowl and set aside. Wipe the sauté pan clean with a paper towel.
- Cook the chicken: Season the chicken breasts generously on both sides with salt and pepper. Heat the olive oil in the same sauté pan over medium-high heat until shimmering. Add the chicken and cook for 4-5 minutes per side, until cooked through and no longer pink in the center. Transfer the chicken to a cutting board and let rest for 5-10 minutes to retain juices; then slice thinly into bite-sized pieces.
- Cook the pasta: Add the pasta to the boiling salted water and cook until just al dente, following package instructions for timing. Drain the pasta using a colander, then rinse with cold water until chilled to stop the cooking process and cool the pasta.
- Toss the pasta salad: In a large mixing bowl, combine the chilled pasta, chopped Romaine lettuce, sliced chicken, and Caesar dressing. Gently toss everything together until the ingredients are evenly coated and combined.
- Serve: Immediately serve the pasta salad garnished with the crispy garlic breadcrumbs and a generous sprinkle of Parmesan cheese. Add a few extra twists of freshly ground black pepper for added flavor. Alternatively, refrigerate in a sealed container for up to 4 hours and serve chilled.
Notes
- To keep the pasta salad fresh, store it in an airtight container and consume within 4 hours.
- You can substitute farfalle with other short pasta shapes like penne or rotini if preferred.
- For a lighter option, use a low-fat or homemade Caesar dressing.
- Make sure to not overcook the pasta to maintain a pleasant al dente texture.
- Resting the chicken before slicing ensures it stays juicy and tender.
- Garlic breadcrumbs can be made ahead and stored in an airtight container for added convenience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
