Ingredients
Scale
Main Ingredients:
- 1.5 lb chicken breasts (boneless, skinless) – Provides lean protein and a hearty texture.
- ¼ tsp salt – Enhances the flavor of the chicken.
- ¼ tsp black pepper – Adds a mild spice.
- ½ tsp dried dill – Gives a subtle herby note to the chicken.
- ½ tsp garlic powder – Enhances the depth of flavor.
- 6-8 oz pasta (cellentani, penne, or bowtie) – Serves as the base, adding a chewy texture.
- 2 heads romaine lettuce, sliced (about 6-8 cups) – Provides crispness and freshness.
- ¼ cup Parmesan cheese – Adds a sharp, savory flavor.
- ⅓ cup croutons or bread crumbs – Brings crunch and an extra layer of texture.
For the Caesar Dressing:
- ¾ cup mayonnaise (more as needed) – Creates a creamy, rich base.
- 3 tbsp lemon juice – Provides acidity and brightness.
- 2 tbsp capers with brine – Adds a tangy, slightly salty depth.
- 3 tbsp Dijon mustard – Contributes a mild heat and complexity.
- ½ tbsp Worcestershire sauce – Offers a savory umami flavor.
- ¼ tsp salt – Balances the flavors.
- ¼ tsp black pepper – Enhances seasoning.
- 2-3 tbsp water (to thin the dressing, if needed) – Helps achieve the desired consistency.
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to the package instructions until al dente (usually about 8-10 minutes).
- Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
Step 2: Season and Cook the Chicken
- Pat the chicken breasts dry with a paper towel to help the seasoning adhere better.
- Season both sides of the chicken with salt, black pepper, dried dill, and garlic powder.
- Heat a greased pan over medium-high heat.
- Place the chicken in the pan and cook for 8-10 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the pan and let it rest for at least 5 minutes before slicing into cubes. This helps retain the juices and keeps the meat tender.
Step 3: Prepare the Dressing
- In a mixing bowl, combine mayonnaise, lemon juice, capers with brine, Dijon mustard, Worcestershire sauce, salt, and pepper.
- Stir well until smooth and well incorporated.
- If the dressing is too thick, add 1 tablespoon of water at a time until the desired consistency is reached.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the cooked and cooled pasta, romaine lettuce, Parmesan cheese, and chicken.
- Pour ¾ of the dressing over the ingredients and toss gently to coat everything evenly.
- Sprinkle croutons or breadcrumbs on top for extra crunch.
- Taste and add more dressing if needed.
Step 5: Serve and Enjoy
- Serve immediately or refrigerate for 20-30 minutes to allow the flavors to meld.
- Garnish with additional Parmesan cheese or freshly ground black pepper if desired.
Notes
How to Tell If Your Chicken Is Cooked Through
- Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
- If you do not have a thermometer, cut into the thickest part of the chicken—there should be no pink color and the juices should run clear.
Preventing Overcooked or Mushy Pasta
- Always cook pasta al dente to avoid a mushy texture when mixed with the dressing.
- Rinse pasta with cold water to stop further cooking and remove excess starch.
Making the Dressing in Advance
- The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- If it thickens, whisk in a tablespoon of water or lemon juice before using.
- Prep Time: 15 minutes
- Cook Time: 20 minutes