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Chicken Caesar Pasta Salad Recipe

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4.3 from 6 reviews

A vibrant and satisfying Chicken Caesar Pasta Salad featuring tender sautéed chicken, al dente farfalle pasta, crisp Romaine lettuce, and a creamy Caesar dressing, topped with golden garlic breadcrumbs and freshly grated Parmesan cheese. This easy-to-make salad is perfect for a quick lunch or a light dinner.

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts
  • Fine sea salt and freshly-ground black pepper, to taste
  • 1 tablespoon olive oil

Pasta and Salad

  • 1 pound uncooked pasta (farfalle)
  • 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

  1. Prepare the pasta water: Bring a large pot of generously salted water to a rolling boil over high heat to cook the pasta.
  2. Cook the garlic breadcrumbs: While waiting for the water to boil, melt the butter in a large sauté pan over medium heat. Add the minced garlic and sauté for 1 minute, stirring frequently to prevent burning. Next, add the Panko breadcrumbs along with a generous pinch of salt and freshly ground black pepper. Continue to sauté for 2-3 minutes, stirring often until the breadcrumbs turn golden brown. Transfer the breadcrumbs to a bowl and set aside. Quickly wipe the sauté pan clean to use for cooking the chicken.
  3. Cook the chicken: Season the chicken breasts generously with salt and pepper on both sides. Heat the olive oil in the same sauté pan over medium-high heat until shimmering. Place the chicken in the pan and cook for 4-5 minutes per side, or until the chicken is cooked through and no longer pink inside. Transfer the cooked chicken to a clean cutting board and let it rest for 5-10 minutes. Once rested, slice the chicken thinly into bite-sized pieces.
  4. Cook the pasta: Add the farfalle pasta to the boiling salted water and cook until just al dente, according to package instructions (usually around 10-12 minutes). Drain the pasta in a colander, then rinse under cold water until chilled to stop the cooking process and cool it for the salad.
  5. Toss the pasta salad: In a large mixing bowl, combine the chilled pasta, roughly chopped Romaine lettuce, sliced chicken, and the Caesar dressing. Gently toss all ingredients together until evenly coated with dressing.
  6. Serve: Plate the pasta salad and generously top with the prepared garlic breadcrumbs, plenty of freshly grated Parmesan cheese, and a few extra twists of black pepper. Serve immediately or refrigerate in an airtight container for up to 4 hours and enjoy chilled.

Notes

  • For best flavor, use freshly grated Parmesan cheese rather than pre-grated.
  • Rinsing the pasta under cold water helps stop the cooking process and cools it quickly for salad.
  • Chicken can be cooked ahead and refrigerated, then added cold to the salad just before serving.
  • Feel free to substitute farfalle with other short pasta shapes like penne or rotini.
  • This salad is best served within 4 hours of assembling to maintain freshness and crunch.

Find it online: https://yumntasty.com/chicken-caesar-pasta-salad-recipe/