Ingredients
Scale
- 1 pound uncooked pasta (I like penne or rotini)
- 6 strips bacon, cut into small pieces
- 2 large chicken breasts, cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 4 cups romaine lettuce, chopped or torn
- 2 cups croutons
- 3/4 cup Caesar dressing
- 1/3 cup Parmesan cheese, finely grated or shaved
- Lemon juice (optional, to taste)
Instructions
- If you’re making homemade Caesar dressing or croutons, prepare those first. I often do this while other components are cooking to save time.
- Start by boiling a large pot of salted water for the pasta. Cook according to package directions until al dente. This typically takes 8-10 minutes, but check your specific pasta package.
- When pasta is done, drain it and rinse with cold water. Let it sit in a colander to drain completely while you prepare the other ingredients.
- Meanwhile, cut the bacon into bite-sized pieces. I find kitchen shears make this job much faster than a knife.
- Cook the bacon in a skillet over medium-high heat until it’s nice and crispy, about 10 minutes. Stir occasionally to ensure even cooking.
- Once bacon is done, remove it from the pan and place on paper towels to drain excess grease. Leave the bacon fat in the pan – this is what you’ll use to cook the chicken!
- Take your chicken breasts and cut them in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper.
- Return the skillet with bacon fat to medium-high heat. When the fat is hot, add the chicken and cook for about 5 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
- Remove chicken to a plate and let it cool slightly before slicing into strips.
- In a large bowl, combine the cooled pasta, bacon pieces, and sliced chicken.
- Add the chopped romaine lettuce and croutons.
- Pour Caesar dressing over everything and toss gently until all ingredients are coated.
- Sprinkle with Parmesan cheese and a squeeze of fresh lemon juice if desired.
- Serve immediately for the best taste and texture.
Notes
- Cook and chill the pasta up to a day ahead – just toss with a tiny bit of olive oil to prevent sticking
- Pre-cook the bacon and store in the refrigerator
- Cook and slice the chicken breast in advance
- Wash and chop the romaine lettuce the morning of
- Make homemade Caesar dressing up to 3 days ahead
- Keep all components separate until ready to serve for the freshest result
- If taking to a gathering, pack ingredients separately and assemble on site
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg