Effortless Chicken Caesar Pasta (Print Version)
# Ingredients:
→ Dressing
01 -
30 grams Parmesan, finely grated
02 -
2 teaspoons anchovy paste
03 -
2 teaspoons garlic, chopped up
04 -
180 ml (3/4 cup) mayonnaise
05 -
2 teaspoons Worcestershire sauce
06 -
2 tablespoons lemon juice, squeezed fresh
07 -
2 teaspoons Dijon mustard
→ Pasta Salad
08 -
Parmesan, extra for topping
09 -
Croutons if you want
10 -
300 grams cooked chicken, shredded or diced
11 -
2 Romaine hearts, chopped into big bites
12 -
225 grams of your favorite pasta (uncooked), like penne or rotini
# Instructions:
01 -
Mix up mayonnaise, Dijon, lemon juice, Worcestershire, garlic, and anchovy paste in a bowl with a whisk, making sure it all comes together nice and smooth. Toss in the Parmesan and a pinch of fresh black pepper. Leave it on the side until you need it.
02 -
Fill a big pot with salty water and bring it to a rolling boil. Toss in your chosen pasta, cooking until it's tender but firm, about 10 minutes. Drain using a colander and move it into a big bowl.
03 -
Stir in the chicken and Romaine pieces with your pasta in the bowl. Drizzle on all the dressing and toss so everything gets coated well.
04 -
Top with lots of croutons if you dig those, sprinkle on extra Parmesan, and dig in right away. You can cover it up and keep in the fridge for later if that's easier.
# Notes:
01 -
If you want to mix it up, try using cheese tortellini instead of pasta.