Homemade Chicken Caesar Pasta Salad
- Yield 6
- Prep 30 minutes
- Cook 15 minutes
- Total 45 minutes
Homemade Chicken Caesar Pasta Salad is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound boneless skinless chicken breasts
- fine sea salt and freshly-ground black pepper
- 1 tablespoon olive oil
- 1 pound uncooked pasta (I used farfalle)
- 3 Romaine lettuce hearts (12 ounces), roughly chopped
- 1 1/2 cups Caesar dressing*
- Parmesan cheese, for topping
- 1 tablespoon butter
- 2 cloves garlic, pressed or minced
- 1/2 cup Panko breadcrumbs
- fine sea salt and freshly-ground black pepper
Method
Prep the pasta water. Raise a large pot of generously-salted water to a boil over a hot burner.
Leave the garlic breadcrumbs. While that cooks, melt the butter over a medium burner in a large sauté pan. Tip in the garlic and sauté for 1 minute, stirring frequently. Tip in the breadcrumbs along with a generous pinch of salt and pepper and sauté for 2-3 minutes, stirring frequently, until the edges turn golden. Move the breadcrumbs to a bowl and keep nearby. Wipe down the sauté pan briefly until clean.
Leave the chicken. Salt the chicken generously on both sides with salt and pepper. Using the same sauté pan, heat the oil over medium-a hot burner until shimmering. Tip in the chicken and cook for 4-5 minutes per side until cooked through and no longer pink inside. Move the chicken to a clean cutting board and let it rest for 5-10 minutes, then thinly slice it into bite-sized pieces.
Leave the pasta in the salted water until just al dente. Strain the pasta through a colander, then rinse it with cold water until chilled.
Turn the pasta salad. Tip in the pasta, lettuce, chicken and Caesar dressing to a large mixing bowl and gently toss until evenly combined.
Plate Plate while it is hot, garnished with the garlic breadcrumbs, lots of Parmesan cheese, and a few extra twists of black pepper. Or refrigerate in a sealed container for up to 4 hours and then serve chilled.
