Chicken Caesar Pasta Salad

For the chicken

1. Place the chicken breasts in a large ziplock bag and pound gently until evenly thick.

2. Whisk the eggs in a shallow dish.

3. In a second shallow dish, combine the panko breadcrumbs, Italian-seasoned breadcrumbs, garlic powder, and fresh parsley.

4. Dredge each chicken breast in the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing to adhere.

5. Pour high-smoke neutral oil into a large skillet to cover the bottom, and heat over medium heat until it shimmers.

6. Add the breaded chicken to the hot oil and fry until golden brown and cooked through, 2–3 minutes per side.

7. Transfer the fried chicken to a wire rack, then immediately season with kosher salt and grated Parmigiano-Reggiano.

For the pasta and salad

8. Bring a large pot of water to a rolling boil and season generously with kosher salt.

9. Add the pasta and cook until al dente, about 12 minutes.

   Then 12 min of waiting

10. Drain the cooked pasta.

11. Pour the Caesar dressing into a large mixing bowl.

12. Add the warm drained pasta to the dressing and let it sit to absorb the flavors, about 5 minutes.

    Then 5 min of waiting

13. Add the chopped romaine lettuce and torn fresh basil to the bowl with the pasta.

14. Season with salt and freshly cracked black pepper, then toss gently to combine.

15. Slice the cooked chicken into bite-sized pieces.

16. Transfer the pasta and greens to a large serving platter, top with the sliced chicken, and garnish with shaved Parmigiano-Reggiano.