Ingredients
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1 pound boneless, skinless chicken breasts
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Salt and black pepper, to taste
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1 tablespoon olive oil
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1 pound uncooked pasta (like farfalle or penne)
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3 Romaine lettuce hearts (about 12 oz), chopped
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1½ cups Caesar dressing
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½ cup grated Parmesan cheese
Garlic Breadcrumbs (optional but delicious):
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2 tablespoons unsalted butter
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2 cloves garlic, minced
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½ cup Panko breadcrumbs
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Salt and pepper, to taste
Instructions
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Cook the Chicken:
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken 6–7 minutes per side, or until fully cooked. Let rest, then slice into strips. -
Cook the Pasta:
Boil a large pot of salted water. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool. -
Make Garlic Breadcrumbs:
In the same skillet, melt butter over medium heat. Add garlic and cook 1 minute. Stir in breadcrumbs and cook until golden brown, stirring often. Season with salt and pepper. -
Assemble the Salad:
In a large bowl, combine pasta, lettuce, sliced chicken, and Parmesan cheese. Pour Caesar dressing over and toss well. -
Serve:
Plate the pasta salad and top with crunchy garlic breadcrumbs right before serving.