Description
This Chicken Caesar Pasta Salad combines tender sautéed chicken, al dente farfalle pasta, crunchy garlic-infused breadcrumbs, crisp Romaine lettuce, and creamy Caesar dressing for a refreshing and satisfying meal. Perfect for a quick lunch or light dinner, this salad is easy to prepare and can be served immediately or chilled.
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 farfalle pasta
- 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 rolling boil over high heat. This will be used to cook the pasta.
- Cook the garlic breadcrumbs: While the water heats, melt butter in a large sauté pan over medium heat. Add the minced garlic and sauté for 1 minute, stirring frequently to prevent burning. Add the panko breadcrumbs along with a generous pinch of salt and pepper. Cook for 2-3 minutes, stirring frequently, until the breadcrumbs turn a golden brown. Transfer breadcrumbs to a bowl and set aside. Wipe the pan clean for the next step.
- Cook the chicken: Season both sides of the chicken breasts generously with salt and pepper. Heat olive oil in the sauté pan over medium-high heat until shimmering. Add the chicken breasts and cook for 4-5 minutes on each side, or until fully cooked through and no longer pink inside. Remove chicken and transfer to a cutting board. Let rest for 5-10 minutes before slicing into thin, bite-sized pieces.
- Cook the pasta: Add the farfalle pasta to the boiling salted water and cook until just al dente according to package instructions. Drain the pasta in a colander and rinse under cold water until chilled; this halts cooking and cools the pasta for the salad.
- 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 all ingredients are evenly coated with the dressing.
- Serve: Serve the salad immediately, garnished generously with the garlic breadcrumbs, freshly grated Parmesan cheese, and a few twists of black pepper. Alternatively, refrigerate in a sealed container for up to 4 hours and serve chilled.
Notes
- Use freshly ground black pepper for the best flavor.
- For a lighter version, you can substitute the butter with olive oil when making the garlic breadcrumbs.
- Feel free to use any pasta shape you prefer; fusilli or penne work well too.
- Homemade Caesar dressing can elevate this dish, but store-bought works perfectly fine for convenience.
- Refrigerate leftovers promptly and consume within 24 hours for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
