Description
A fusion of classic Caesar salad and hearty pasta, featuring pan-seared chicken, al dente pasta, creamy dressing, and a textural balance of romaine, tomatoes, and croutons. A versatile, cooling meal perfect for summer.
Ingredients
3 boneless, skinless chicken breasts
8 oz short pasta (like penne or farfalle)
2 cups chopped romaine lettuce
1 cup halved cherry tomatoes
3/4 cup croutons, toasted
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
2 garlic cloves, minced
2 tsp anchovy paste (optional)
1 tsp Dijon mustard
1/2 tsp dried oregano
Salt and black pepper to taste
1 tbsp butter
Instructions
Preheat oven to 375°F (190°C) and toast croutons for 5-7 minutes. Bring a large pot of salted water to a boil and cook pasta to al dente, about 8-10 minutes.
Season chicken breasts with oregano, salt, and pepper. Heat butter in a skillet over medium-high heat and sear chicken until browned and cooked through, about 5-6 minutes per side.
Whisk olive oil, lemon juice, garlic, anchovy paste (if using), Dijon mustard, and Parmesan to create the dressing.
Toss cooked pasta with half the dressing until well coated. Add romaine, cherry tomatoes, and croutons, then combine with the remaining dressing.
Place seared chicken on top, drizzle with additional dressing, and serve chilled or at room temperature.
Notes
Use store-bought Caesar dressing as a shortcut.
Chill leftovers for 2-3 days; dressing thickens in the fridge.
Substitute cherry tomatoes with diced cucumber for a different crunch.
For a gluten-free version, use gluten-free pasta and croutons.
- Prep Time: 20
- Cook Time: 15
- Category: Meals
- Method: Stovetop + Boiling
- Cuisine: American-Italian Fusion