Chicken Caesar Pasta Salad
Chicken Caesar Pasta Salad
Ingredients
- 1 pound short pasta, such as penne
- 1 pound chicken breast
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 head romaine lettuce
- 1/2 cup Parmesan cheese, grated
- 1 cup croutons
- 1/2 cup Caesar dressing
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 1 pound of short pasta and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down. Set aside in a large mixing bowl.
⏱️ 10 min
- 2
While the pasta cooks, pat the 1 pound of chicken breast dry with paper towels. Season generously on both sides with salt and black pepper. Heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the hot pan and cook for 5-7 minutes per side, or until cooked through and golden brown with an internal temperature of 165°F (74°C).
⏱️ 15 min
- 3
Once the chicken is cooked, remove it from the pan and let it rest on a cutting board for a few minutes. This allows the juices to redistribute. Then, dice the cooked chicken into bite-sized pieces.
⏱️ 5 min
- 4
Wash and chop the 1 head of romaine lettuce into bite-sized pieces.
⏱️ 5 min
- 5
Add the diced chicken, chopped romaine lettuce, 1/2 cup of grated Parmesan cheese, and 1 cup of croutons to the large bowl with the cooled pasta.
⏱️ 2 min
- 6
Pour the 1/2 cup of Caesar dressing over all the ingredients in the bowl.
⏱️ 1 min
- 7
Toss everything together until well combined and all ingredients are evenly coated with the dressing. Serve immediately or chill for later enjoyment.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Caesar Pasta Salad
- 1 pound short pasta, such as penne
- 1 pound chicken breast
- 1 tablespoon olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 head romaine lettuce
- 1/2 cup Parmesan cheese, grated
- 1 cup croutons
- 1/2 cup Caesar dressing
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 1 pound of short pasta and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down. Set aside in a large mixing bowl.
⏱️ 10 min - 2
While the pasta cooks, pat the 1 pound of chicken breast dry with paper towels. Season generously on both sides with salt and black pepper. Heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the hot pan and cook for 5-7 minutes per side, or until cooked through and golden brown with an internal temperature of 165°F (74°C).
⏱️ 15 min - 3
Once the chicken is cooked, remove it from the pan and let it rest on a cutting board for a few minutes. This allows the juices to redistribute. Then, dice the cooked chicken into bite-sized pieces.
⏱️ 5 min - 4
Wash and chop the 1 head of romaine lettuce into bite-sized pieces.
⏱️ 5 min - 5
Add the diced chicken, chopped romaine lettuce, 1/2 cup of grated Parmesan cheese, and 1 cup of croutons to the large bowl with the cooled pasta.
⏱️ 2 min - 6
Pour the 1/2 cup of Caesar dressing over all the ingredients in the bowl.
⏱️ 1 min - 7
Toss everything together until well combined and all ingredients are evenly coated with the dressing. Serve immediately or chill for later enjoyment.
⏱️ 2 min