Ingredients
- Kosher salt, for the pasta water and to taste
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 cup panko breadcrumbs
- Freshly ground black pepper, to taste
- 1 pound short pasta, such as penne, fusilli, or cavatappi
- 1 pound (about 3 packed cups) shredded cooked chicken
- 1 to 2 large romaine hearts (about 10 ounces), chopped or torn
- 1 cup Caesar salad dressing, store-bought or homemade, plus more as needed
- Shaved Parmesan cheese, for serving
Instructions
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Boil the water:
Bring a large pot of salted water to a boil over high heat.
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Toast the breadcrumbs:
Meanwhile, heat the olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the breadcrumbs and cook, stirring frequently, until golden-brown and toasted, 1 to 2 minutes more. Transfer to a small bowl, season with salt and pepper, and set aside.
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Cook the pasta:
When the water comes to a boil, cook the pasta until al dente according to the package instructions. Drain and run briefly under cool water to cool the pasta down. Drain well again.
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Toss and serve:
Add the pasta, chicken, and lettuce to a large serving bowl, pour in the dressing, and toss well to combine. Taste and season with an additional drizzle of dressing as well as salt and pepper as needed. Add half of the garlic breadcrumbs and toss to combine. Garnish with the remaining garlic breadcrumbs and shaved Parmesan and serve.
Leftovers don’t keep well. The breadcrumbs can be stored separately as well as the chicken, lettuce, and pasta for up to a day. Combine and add the dressing just before serving.