Deluxe Chicken Caesar Pasta with Crisp Lettuce and Parmesan (Print version)
Juicy chicken, tender pasta, crisp romaine, croutons, and Parmesan tossed in a creamy lemon Caesar dressing.
# Ingredients:
For the chicken and pasta
01 -
12 oz (340 g) rotini pasta
02 -
1 1/4 lb (565 g) boneless skinless chicken breasts, sliced into thin cutlets
03 -
1 tablespoon olive oil
04 -
1 teaspoon kosher salt, divided
05 -
1/2 teaspoon black pepper, divided
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon paprika
For the Caesar dressing
08 -
3/4 cup (180 g) mayonnaise
09 -
1/3 cup (30 g) finely grated Parmesan cheese
10 -
2 tablespoons fresh lemon juice
11 -
1 tablespoon Dijon mustard
12 -
1 teaspoon Worcestershire sauce
13 -
1 small garlic clove, finely grated
14 -
1 teaspoon anchovy paste, optional
15 -
2-3 tablespoons water, to loosen
For the salad
16 -
2 large romaine hearts, chopped and very dry
17 -
1 1/2 cups (225 g) cherry tomatoes, halved
18 -
1 cup (45 g) croutons
19 -
1/2 cup (40 g) shaved Parmesan cheese
20 -
Extra lemon wedges, for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rotini until al dente according to the package directions, then drain and rinse briefly under cool water. Shake off excess water well.
02 -
Pat the chicken dry. Rub with olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, and paprika.
03 -
Heat a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side, until browned and the thickest part reaches 165°F. Rest for 5 minutes, then slice.
04 -
Whisk mayonnaise, grated Parmesan, lemon juice, Dijon, Worcestershire, garlic, anchovy paste if using, remaining salt, remaining pepper, and 2 tablespoons water. Add more water if needed until creamy but pourable.
05 -
Add the cooled pasta to a large bowl and toss with about half of the dressing. This seasons the pasta before the lettuce is added.
06 -
Fold in romaine, tomatoes, sliced chicken, croutons, and shaved Parmesan. Add more dressing to taste and serve right away with lemon wedges.
# Good to know:
01 -
Best served right after the lettuce and croutons are added.
02 -
For meal prep, store pasta, chicken, dressing, lettuce, and croutons separately.
03 -
Chicken should reach 165°F before slicing.