Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 6 to 8 servings
Ingredients
3 cups of bowtie (farfalle) pasta
2 boneless, skinless chicken breasts
1 Caesar salad kit, any brand works for this recipe
Salt and freshly ground black pepper, to taste
Directions
Fill a large pot with salted water and bring it to a rolling boil over high heat. Add the pasta and cook until al dente (tender with a slight firm bite), which will usually take 8 to 10 minutes. Once cooked, drain the pasta, rinse it quickly with cold water to stop the cooking process, drain it thoroughly again, then set it aside to cool completely.
Preheat a nonstick skillet over medium-high heat. Place the chicken breasts in the hot pan and cook for 4 minutes on the first side. Flip the chicken, then continue cooking for another 3 to 4 minutes, until the center is completely opaque with no pink remaining, and juices run clear when pierced. Transfer the cooked chicken to a cutting board, let it rest for 5 minutes to lock in juiciness, then chop it into bite-sized chunks.
Add the cooled bowtie pasta, chopped chicken, and the full contents of your Caesar salad kit (including all enclosed packets of dressing, bacon, Parmesan, and croutons) to a large mixing bowl. Gently toss everything together until all ingredients are evenly coated in dressing. Serve immediately for the best texture and flavor.
