Chicken Caesar Pasta Salad Made Easy in Your Pressure Cooker
A quick and flavorful chicken Caesar pasta salad made easy in your pressure cooker. Juicy chicken, fresh veggies, and perfectly cooked pasta tossed together for a delightful meal.
Equipment
- 1 Skillet
Ingredients
Main ingredients
- 1 pound Chicken breasts boneless skinless, ready to season
- Sea salt to taste
- Black pepper freshly-ground, to taste
- 1 tablespoon Olive oil for golden taste
- 1 pound Uncooked pasta farfalle recommended
- 3 Romaine lettuce hearts about 12 ounces, chopped
- 1 ½ cups Caesar dressing creamy style
- Parmesan cheese as needed for topping
- 1 tablespoon Butter to toast breadcrumbs
- 2 cloves Garlic pressed or minced
- ½ cup Panko breadcrumbs toasted for crunch
Instructions
Instructions
- Preheat your oven to 400°F for toasting those breadcrumbs later.
- Grab your chicken breasts and season with salt and pepper.
- Heat olive oil in a skillet over medium heat. Sear the breasts till golden brown on each side, about 6-7 minutes per side. Let rest for 5 minutes.
- Cook your pasta as the package says — al dente is key. Drain and set aside.
- Melt butter in the same skillet over medium heat. Add garlic and cook until fragrant, about a minute.
- Add Panko breadcrumbs to butter garlic mix. Stir and toast until golden brown, about 3-4 minutes. Watch closely to prevent burning.
- In a large bowl, combine pasta, lettuce, Caesar dressing, and sliced chicken. Toss until everything is coated.
- Top with toasted breadcrumbs and Parmesan for serving.
Notes
Serve immediately for best texture and flavor. Reheat leftovers carefully to maintain the freshness of the salad.