Chicken Caesar Pasta Salad (Printer-friendly)
Tender chicken, crisp romaine, and pasta in creamy Caesar dressing topped with Parmesan and croutons.
# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (about 12 oz total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Pasta
05 - 9 oz short pasta (penne, fusilli, or farfalle)
→ Vegetables
06 - 1 large head romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved
→ Caesar Dressing
08 - 1/2 cup mayonnaise
09 - 2 tablespoons grated Parmesan cheese
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
13 - 2 garlic cloves, minced
14 - 1 teaspoon anchovy paste
15 - Salt and black pepper, to taste
→ Garnish
16 - 1/3 cup shaved or grated Parmesan cheese
17 - 1 cup croutons
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well, rinse under cold water to stop cooking, and set aside.
02 - Rub chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium heat for 6 to 8 minutes per side until cooked through and internal temperature reaches 165°F. Let rest 5 minutes before slicing thinly.
03 - In a small bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and anchovy paste. Season with salt and pepper to taste until smooth and creamy.
04 - Place chopped romaine lettuce in a large salad bowl. Add cooked pasta, cherry tomatoes, and sliced chicken on top.
05 - Drizzle Caesar dressing evenly over the salad. Toss gently to coat all ingredients. Top with shaved Parmesan and croutons. Serve immediately while pasta and chicken are still slightly cool.
# Expert Tips:
01 -
- The homemade dressing beats anything from a bottle and comes together in two minutes flat
- Cold pasta salad with warm chicken creates that perfect temperature contrast everyone craves
02 -
- Rinse the pasta thoroughly under cold water or it will keep cooking and turn mushy
- Let the chicken rest for at least five minutes before slicing or all the juices will run out onto your cutting board
03 -
- Taste the dressing before adding it to the salad and adjust the lemon juice or salt as needed
- Toasting the croutons in olive oil with a little garlic powder makes them infinitely better than store-bought