You know, sometimes I wonder if there’s anything more satisfying than a big bowl of pasta—especially when it’s mixed with the tangy, creamy goodness of Caesar dressing. This Easy Chicken Caesar Pasta Salad is like a hug in a bowl, perfect for those nights when you’re in a rush but still want something that feels special. I mean, who doesn’t love the classic crunch of romaine (or whatever greens you have on hand) paired with tender chicken and perfectly cooked pasta?
Steps
- Begin by bringing a large pot of water to boil over high heat. Ensure it’s ready for cooking the pasta.
- Dry the chicken tenderloins with paper towels and season them with 1 teaspoon of salt and 1/4 teaspoon of pepper. Heat 2 tablespoons of olive oil in a skillet over medium heat, then cook the chicken, turning occasionally, until it reaches an internal temperature of 165°F, approximately 8 minutes. Remove the chicken from the skillet, cover it loosely with foil, and set aside.
- Add the pasta and 1 tablespoon of salt to the boiling water. Cook the pasta until it is al dente, about 11 minutes, stirring occasionally to prevent sticking.
- While the pasta cooks, use the same skillet to make the sauce. Heat the remaining tablespoon of olive oil over medium heat, add the minced garlic and chopped anchovies, and stir for about 30 seconds until fragrant. Gradually whisk in the heavy cream, Dijon mustard, and Italian seasoning, scraping up any browned bits from the skillet.
- Continue cooking the sauce over medium heat, whisking constantly until it thickens slightly, about 3 minutes. Remove from heat and whisk in the Parmesan cheese, lemon juice, and the remaining 1/4 teaspoon each of salt and pepper until the cheese is melted and the sauce is smooth.
- Once the pasta is cooked, drain it well and transfer it to the skillet with the sauce. Add the cooked chicken back into the skillet, stirring until everything is well coated in the creamy sauce. Serve with additional Parmesan and black pepper if desired.
Ingredients
- 1 1/4 pounds boneless, skinless chicken breast tenderloins
- 1 tablespoon plus 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided, plus more for garnish
- 3 tablespoons olive oil, divided
- 8 ounces dried farfalle pasta (approximately 3 cups)
- 3 large garlic cloves, minced
- 2 teaspoons finely chopped drained canned anchovies
- 1 3/4 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons dried Italian seasoning
- 1/2 cup (2 ounces) grated Parmesan cheese, plus more for garnish
- 1 teaspoon fresh lemon juice
Nutritional Values
Total Calories: 3124 | Total Fat: 224g | Saturated Fat: 116g | Cholesterol: 888mg | Sodium: 3944mg | Total Carbohydrates: 96g | Dietary Fiber: 4g | Total Sugars: 12g | Protein: 176g | Vitamin C: 8mg | Calcium: 924mg | Iron: 12mg | Potassium: 1848mg
FAQ
- Can I use a different type of pasta for this recipe?
- Absolutely! While the recipe suggests using farfalle, you can substitute it with any pasta you have on hand or prefer, such as penne, fusilli, or linguine.
- Is there a way to make this dish vegetarian?
- Yes, you can make this dish vegetarian by replacing the chicken with a plant-based alternative, such as tofu or tempeh. Additionally, you can omit the anchovies or use a vegetarian-friendly substitute.
- Can this recipe be made gluten-free?
- Definitely! To make a gluten-free version, simply use gluten-free pasta. Ensure all other ingredients, like the Dijon mustard, are also gluten-free.
- What can I use instead of heavy cream to reduce calories?
- You can substitute the heavy cream with half-and-half or a lighter dairy alternative, such as whole milk or a plant-based milk, to lower the calorie content.
- How should I store leftovers, and how long will they last?
- Store any leftovers in an airtight container in the refrigerator. They should remain fresh for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or milk to maintain the sauce’s creaminess.
Tips
- To ensure even cooking, pat the chicken tenderloins dry with paper towels before seasoning. This helps in achieving a nice sear and prevents steaming in the skillet.
- Be cautious when cooking the garlic and anchovies; they can burn quickly. Stir constantly and cook only until fragrant, which should take about 30 seconds.
- When making the sauce, use a whisk to incorporate the ingredients thoroughly and to scrape up any browned bits from the skillet, adding depth to the sauce’s flavor.
- For extra flavor, garnish the finished dish with additional Parmesan cheese and freshly ground black pepper before serving.
Equipment
- Large Skillet – For cooking the chicken and making the sauce.
- Whisk – For mixing the sauce ingredients smoothly.
- Meat Thermometer – To ensure the chicken is cooked to the correct temperature (165°F).
- Large Pot – For boiling the pasta.
- Garlic Press (optional) – If you prefer to use one for mincing garlic.
