This recipe combines the creamy flavors of Caesar salad with your favorite pasta for a satisfying and delicious side dish, or even a light main course!
Ingredients
- 1 pound boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound pasta (such as rotini, penne, or farfalle)
- 3 romaine lettuce hearts, chopped
- 1 1/2 cups Caesar salad dressing (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- Optional additions: cherry tomatoes, chopped red onion, croutons
Instructions
- Cook the chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken for 5-7 minutes per side, or until cooked through. Let the chicken cool slightly, then chop it into bite-sized pieces.
- Cook the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (cooked but still firm to the bite). Drain the pasta and rinse under cold water to stop the cooking process.
- Assemble the salad: In a large bowl, combine the cooked pasta, chopped romaine lettuce, cooked chicken, and Caesar dressing. Toss to coat everything evenly.
- Serve: Serve the pasta salad immediately or refrigerate for up to 2 days. Garnish with grated Parmesan cheese and your optional additions, such as cherry tomatoes, chopped red onion, or croutons.
Tips:
- For a lighter version, use grilled chicken breasts instead of pan-fried.
- You can adjust the amount of Caesar dressing to your liking.
- If you don’t have romaine lettuce, you can use another type of lettuce, such as green leaf or butter lettuce.
- Leftovers can be enjoyed cold or reheated slightly.
