Get ready to elevate your pasta game with a delightful fusion of two classics: chicken Caesar salad and pasta. This innovative recipe brings together the crisp freshness of a Caesar salad and the comforting satisfaction of a pasta dish, in one harmonious and mouth-watering creation.
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Heat oven to 425°F and chop Furlani garlic Texas toast into ½” inch cubes. Place on a parchment lined baking sheet and bake for 15-20 minutes, turning once, until golden brown. Cool.
Meanwhile, put chicken on a cutting board and cover with plastic wrap. Pound the thick end so that it is all the same thickness.
Combine salt, garlic powder, paprika and pepper and sprinkle evenly over chicken.
Heat a large skillet over medium-high heat and add a drizzle of oil. Cook chicken for 5-8 minutes per side, until the internal temperature reaches 165°F. Remove and allow to cool before cubing.
In a large pot of boiling salted water, cook the pasta just until al dente. Drain and rinse with cold water to cool immediately.
In a large bowl, combine cooked pasta, cubed chicken, romaine, Parmesan and Caesar dressing. Add croutons on top or plate and add croutons to each serving.