Effortless Chicken Caesar Pasta (Print Version)
# Ingredients:
→ Cheese and Garnish
01 -
60 g Parmesan, grated fresh (keep extra for topping)
02 -
30 g crunchy garlic croutons
03 -
10 g parsley, finely chopped (optional)
→ Salad Base
04 -
150 g cherry tomatoes, split in half
05 -
240 g romaine, chopped up
06 -
320 g chicken breast, cooked and torn or diced
07 -
225 g penne or bowtie pasta, just cooked and cooled
→ Caesar Dressing
08 -
45 g Parmesan, grated really fine
09 -
45 ml extra virgin olive oil
10 -
120 ml mayo
11 -
2 cloves garlic, minced up
12 -
2.5 ml Worcestershire sauce
13 -
1.5 g salt, toss in as needed
14 -
2.5 g black pepper, cracked, as much as you like
15 -
30 ml lemon juice, squeezed fresh
16 -
5 g anchovy paste (don’t worry, just for bold flavor, totally optional)
17 -
15 ml Dijon mustard
# Instructions:
01 -
Give the salad a last gentle toss with grated parmesan. Right before dishing up, throw on those garlicky croutons and scatter over the parsley. If you’ve got extra sauce, let folks add more if they like.
02 -
Toss your cooked pasta, ripped up chicken, chopped lettuce, and those tomatoes into a big bowl. Pour the dressing over everything. Mix until all of it’s nicely covered.
03 -
Whisk mayo, olive oil, lemon juice, Dijon, minced garlic, anchovy paste if you’re using, Worcestershire, and finely grated parmesan in a decent-sized bowl. The dressing should get smooth and creamy.
04 -
Season the chicken with what you like, cook till you see golden bits and no pink is left. Move to a board and chop or shred into pieces.
05 -
Boil a big pot of salted water. Toss in the pasta and cook it so there’s just a little bite. Drain and let it cool off in a colander.
# Notes:
01 -
Got croutons? Add them at the very end—they’ll stay crispy that way.