Chicken Caesar Pasta (Printable Recipe)
Rotini, tomatoes, lettuce, croutons, and chicken all tossed in a creamy Caesar dressing for a bright, hearty bite.
# Ingredients You'll Need:
→ Pasta
01 -
225 grams (8 ounces) dried rotini
→ Chicken
02 -
Cut two boneless, skinless chicken breast pieces (about 450 grams) into 2.5 cm chunks
03 -
Sprinkle with 0.5 teaspoon kosher salt, plus extra for your pasta water
04 -
Add 0.25 teaspoon ground black pepper
05 -
Use 1 tablespoon (15 ml) olive oil
→ Salad Components
06 -
Chop one small romaine lettuce heart (roughly 115 grams) into easy-to-eat pieces (should be about 3 cups)
07 -
285 grams fresh grape tomatoes
08 -
Shave 28 grams (1 ounce) Parmesan and keep extra if you want to top off your salad
09 -
Croutons, about 1.5 cups (roughly 60 grams)
→ Dressing
10 -
You’ll need 120 ml of creamy Caesar dressing—store-bought or homemade works
# Steps to Follow:
01 -
Dish up the salad and sprinkle on some more Parmesan if you’d like. Best enjoyed cold.
02 -
Toss the pasta after it's cooled with lettuce, chicken, tomatoes, croutons, and shaved Parmesan in a big bowl. Pour on the Caesar dressing and mix till everything’s nicely coated.
03 -
Slice the lettuce into chunks and use a veggie peeler for thin Parmesan shavings.
04 -
Dab moisture off chicken with paper towels. Mix chicken pieces with salt and pepper. Heat olive oil in a large skillet on medium-high till it shimmers. Toss in the chicken chunks in a single layer, turning sometimes until cooked through and browned, about 6 to 8 minutes. Take away from heat.
05 -
Get a pot of well-salted water bubbling. Throw in the rotini and give ‘em the amount of time listed on the package till they’re al dente, usually 9 to 11 minutes. Drain and cool under cold running water, then drain real well.
# Extra Tips:
01 -
If you store it tight in the fridge, it’ll taste best within three days.