Caesar Chicken Pasta (Print Version)
Juicy chicken, fresh greens, velvety dressing, pasta, and parmesan come together for a filling, crisp dish.
# Ingredients:
→ Salad Base
01 -
150 g cherry tomatoes, sliced in half
02 -
240 g chopped romaine lettuce
03 -
320 g diced or shredded chicken breast, cooked
04 -
225 g cooked bowtie or penne pasta (just firm)
→ Cheese and Garnish
05 -
10 g chopped parsley, fresh (if you like)
06 -
30 g crunchy garlic croutons
07 -
60 g grated Parmesan (plus a bit extra for sprinkling on top)
→ Caesar Dressing
08 -
2.5 g fresh cracked black pepper, to taste
09 -
1.5 g salt, as you want
10 -
45 g Parmesan, grated fine
11 -
2.5 ml Worcestershire sauce
12 -
5 g anchovy paste (if you want that classic flavor)
13 -
2 cloves garlic, crushed
14 -
15 ml Dijon mustard
15 -
30 ml freshly squeezed lemon juice
16 -
45 ml extra virgin olive oil
17 -
120 ml mayo
# Steps:
01 -
Toss everything one last time with grated Parmesan. Spoon on more dressing or add the parsley and top with croutons right before you eat.
02 -
Toss together the pasta, chicken pieces, halved tomatoes, and chopped lettuce in a big bowl. Pour your dressing all over and mix it up so everything's coated.
03 -
Mix up your mayo, olive oil, lemon juice, Dijon, minced garlic, anchovy paste (if you want), Worcestershire, and fine Parmesan in a large bowl, whisking until nice and smooth.
04 -
Season your chicken how you like and cook it until the outside's golden and the inside's done. Let it rest, then chop it up into small bits.
05 -
Start by boiling water with salt in your biggest pot. Add in the noodles and let them cook just until they're slightly firm. Drain out the water using a colander and let the pasta cool down.
# Notes:
01 -
Croutons stay crunchy if you add them right before eating—don’t mix them in too early.