Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad combines classic Caesar flavors with hearty pasta for a meal that’s both filling and fresh. Grilled chicken, crisp Romaine, and creamy dressing blend perfectly with pasta to create a satisfying dish that’s simple to make. It works well warm or cold, making it great year-round, with crunchy garlic breadcrumbs adding delicious texture.
Equipment
- Skillet
- Large Pot
- Large Bowl
Ingredients
- 1 pound boneless skinless chicken breasts
- to taste fine sea salt
- to taste freshly-ground black pepper
- 1 tablespoon olive oil
- 1 pound uncooked pasta (farfalle recommended)
- 3 hearts Romaine lettuce roughly chopped (about 12 ounces)
- 1.5 cups Caesar dressing
- for topping Parmesan cheese
- 1 tablespoon butter
- 2 cloves garlic pressed or minced
- 0.5 cup Panko breadcrumbs
Instructions
- Fill a large pot with water and salt. Bring to a rolling boil.
- Melt butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add Panko breadcrumbs, season with salt and pepper, and cook 3–5 minutes until golden brown. Remove and set aside.
- Rinse chicken breasts and pat dry. Season with salt and pepper. Heat olive oil in skillet over medium-high heat.
- Cook chicken 4–5 minutes per side until cooked through and no longer pink. Rest and slice into bite-sized pieces.
- Cook pasta in boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine pasta, chopped Romaine, chicken, and Caesar dressing. Toss gently to coat.
- Serve portions topped with garlic breadcrumbs and Parmesan cheese. Optionally add more black pepper.
- Chill for up to 4 hours if desired, then toss gently before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
This salad is versatile and works great warm or cold. Use leftover chicken or try different greens and toppings to customize it.