Description

This Chicken Caesar Pasta Salad is a delicious and satisfying dish featuring tender chicken breasts, perfectly cooked farfalle pasta, crisp Romaine lettuce, and a creamy Caesar dressing. Topped with plenty of Parmesan cheese and flavorful garlicky breadcrumbs, this salad is perfect for a light lunch or a crowd-pleasing side at gatherings. Quick to prepare and served chilled or at room temperature, it combines classic Caesar salad elements with pasta for a hearty twist.

Ingredients

Pasta Salad Ingredients:

1 pound boneless skinless chicken breasts
Fine sea salt and freshly-ground black pepper, to taste
1 tablespoon olive oil
1 pound uncooked pasta (farfalle recommended)
3 Romaine lettuce hearts (about 12 ounces), roughly chopped
1 1/2 cups Caesar dressing
Parmesan cheese, for topping

Garlic Breadcrumbs Ingredients:

1 tablespoon butter
2 cloves garlic, pressed or minced
1/2 cup Panko breadcrumbs
Fine sea salt and freshly-ground black pepper, to taste

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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: Melt butter over medium heat in a large sauté pan. Add pressed or minced garlic and sauté for 1 minute, stirring frequently to release aroma. Add Panko breadcrumbs with a generous pinch of salt and pepper, then sauté for 2-3 minutes while stirring often until the breadcrumbs turn golden brown. Transfer the breadcrumbs to a bowl and set aside. Wipe the sauté pan clean.
Cook the chicken: Season chicken breasts generously with salt and pepper on both sides. Heat olive oil in the sauté pan over medium-high heat until shimmering. Add the chicken breasts and cook for 4-5 minutes per side until fully cooked and no longer pink in the center. Transfer chicken to a cutting board and allow it to rest for 5-10 minutes. Then thinly slice into bite-sized pieces.
Cook the pasta: Add 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 to chill and stop the cooking process.
Toss the pasta salad: In a large mixing bowl, combine chilled pasta, chopped Romaine lettuce, sliced chicken, and Caesar dressing. Gently toss everything together until evenly coated and distributed.
Serve: Serve the chicken Caesar pasta salad immediately, topped generously with the prepared garlic breadcrumbs, lots of Parmesan cheese, and a few twists of fresh black pepper. Alternatively, refrigerate in a sealed container for up to 4 hours and serve chilled.

Notes

For best flavor, use freshly grated Parmesan cheese.
Make sure not to overcook the pasta; it should be al dente for best texture.
The garlic breadcrumbs can be made ahead and stored in an airtight container for up to 2 days.
If you prefer, you can substitute the chicken breasts with grilled chicken thighs for more juiciness.
This salad is best served within 4 hours when refrigerated to maintain freshness.