Chicken Caesar Pasta Salad

This Caesar Pasta Salad is as addictingly scrumptious as they come, make ahead friendly and will have everyone talking at potlucks, picnics and parties! It’s a hypnotic balance of tender pasta, fresh, crisp Romaine lettuce, crunchy croutons and rich, salty Parmesan all bathed in my WAY-better-than-store-bought, bright, tangy, garlicky, Caesar Dressing.

📝 Ingredients

• 16 oz. bowtie/farfalle, (rotini, penne or other medium pasta)
• 4 hearts of Romaine lettuce, (1-inch chop (6 cups))
• 1 pint cherry tomatoes, halved
• 1 orange bell pepper, chopped
• 2 cups croutons
• 1/2 cup freshly shredded Parmesan cheese, (more or less to taste)
• 2 large chicken breasts
• 2 tablespoons unsalted butter
• 2 tablespoon olive oil
• 1 1/2 tsp EACH smoked paprika, garlic powder, onion powder
• 1 tsp EACH salt, dried oregano, dried thyme
• 1/2 teaspoon pepper
• 1/4-1/2 teaspoon cayenne pepper
• 8 whole anchovy fillets, blotted dry ((See notes for substitutions))
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons balsamic vinegar
• 2 teaspoons Worcestershire sauce
• 4 garlic cloves, (finely minced)
• 1/2 tsp EACH salt, pepper, plus more to taste
• 2/3 cup finely, freshly grated Parmesan cheese (like powder)
• milk as needed

👨‍🍳 Instructions

1. 1--- DRESSING ---
2. 2Mince the anchovies, then use the side of your knife to mash by pressing down and sliding the knife against the cutting board to form a paste.
3. 3Combine the remaining dressing ingredients in a mixing bowl, except the Parmesan; mix until smooth. Finally, stir in the Parmesan. Refrigerate until ready to use.
4. 4--- CHICKEN ---
5. 5Slice the chicken through the equator to create 4 fillets. Cover the fillets with plastic wrap and pound with a meat mallet, the side of a can or a rolling pin to an even thickness, about ½-inch.
6. 6Mix all of the seasonings together in a small bowl. Pat the chicken dry and lightly coat with olive oil. Season both sides of the chicken.
7. 7Melt 2 tablespoons butter in 2 tablespoons oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until blackened and 160 degrees on an instant-read thermometer. Transfer chicken to a cutting board and wait at least 5 minutes before chopping.
8. 8--- PASTA SALAD ---
9. 9Cook pasta in salted water according to package directions just until al dente. (You can chop your salad ingredients while the pasta is cooking.) Drain, rinse with cold water, and transfer to a very large serving bowl. Toss with a drizzle of olive oil to prevent the pasta from sticking together.
10. 10Add the chicken, tomatoes, bell pepper, and half of the dressing, stir to evenly coat. Refrigerate pasta salad and remaining dressing separately until ready to use (best served the same day).
11. 11When ready to serve, add the chopped Romaine and croutons and toss with the remaining dressing. You may need to thin the dressing a little with a couple of tablespoons of milk before using. Garnish the salad with freshly shredded Parmesan cheese. Season with plenty of freshly cracked pepper to taste. Dig in!