Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is my go-to when I need something that hits both comfort food cravings and bright fresh flavor. Creamy Caesar dressing clings to every piece of pasta and chicken so you get a bit of everything in each bite. This is the kind of salad that truly satisfies for dinner or meal prep and gets rave reviews whenever I bring it to a potluck.

I first made this after a picnic when I needed to stretch a little leftover grilled chicken. Ever since then my friends have begged me to bring it to gatherings and it always disappears quickly.

Ingredients

• Bowtie pasta or penne: The shapes hold the dressing well and give a hearty bite Always cook until just al dente for best texture
• Cooked chicken breast: Use diced or shredded roasted grilled or rotisserie for maximum tenderness
• Romaine lettuce: Adds crispness and freshness Try to pick deeply green leaves for crunch and nutritional value
• Cherry tomatoes: Sweet and juicy Pick ones that feel firm for the best burst
• Parmesan cheese: Freshly grated is key for both the salad and the dressing Choose a block and grate just before using for maximum flavor
• Garlic croutons: Store-bought is fine but homemade brings an extra crunch and garlicky aroma I love making my own from day-old bread
• Fresh parsley: Optional but adds bright color and freshness Chopped right before serving keeps it lively
• Mayonnaise: The creamy base for the dressing Use one with a clean flavor as this is the backbone of your Caesar
• Extra virgin olive oil: Brings richness Use a bottle that smells fruity not bitter
• Lemon juice: Freshly squeezed adds real brightness and balances the richness
• Dijon mustard: Sharpens the flavor and helps the dressing blend smoothly
• Garlic: Minced as fine as possible to avoid big raw bites
• Anchovy paste: Optional but brings real Caesar flavor without fishiness A little goes a long way
• Worcestershire sauce: Deepens the umami and ties everything together
• Parmesan cheese: Finely grated for melting into the dressing
• Salt and black pepper: Season to taste Freshly cracked pepper adds extra aroma

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil Add pasta and cook until just al dente about eight to ten minutes Taste a piece to ensure it still has a little bite Drain well and spread out on a tray or cool in a colander so the noodles do not stick together

Cook the Chicken:

If not using rotisserie or leftover chicken season raw chicken breast with salt and pepper Heat a skillet over medium heat and cook until golden on both sides and juices run clear about four minutes per side Let rest then dice or shred into bite-sized pieces

Mix the Dressing:

In a mixing bowl whisk together mayonnaise extra virgin olive oil lemon juice Dijon mustard minced garlic optional anchovy paste Worcestershire sauce and finely grated parmesan Mix until completely smooth and creamy Season with a pinch of salt and black pepper Taste and adjust if you like even more zing

Toss Salad Ingredients:

In a large bowl combine cooled pasta chicken chopped romaine and halved cherry tomatoes Drizzle with about three quarters of the dressing and gently toss until everything is well coated Use large utensils or clean hands for even mixing

Add Cheese and Croutons:

Sprinkle in the freshly grated parmesan cheese and toss again lightly to distribute Top salad with garlic croutons right before serving to keep them crisp Add extra dressing if needed for an extra creamy texture

Pin

Parmesan cheese might be my favorite ingredient here It melts right into the dressing and adds a nutty burst to every bite My family always asks for extra cheese on top which is a tradition started by my younger sister who sprinkles her own giant mound just before her first bite

Storage Tips

Store any leftovers in an airtight container in the fridge for up to two days For best results keep the croutons separate and add them just before serving to preserve their crunch The salad is not freezer friendly because lettuce and tomatoes change texture but it is excellent for next-day lunches

Ingredient Substitutions

Try using chopped kale or baby spinach for the greens if you want extra nutrients Rotisserie chicken is a time saver and just as tasty If you avoid anchovies a drop more Worcestershire sauce or a bit of soy sauce will bring that desired depth Gluten-free pasta works well here and holds up to the creamy dressing

Serving Suggestions

This pasta salad is perfect on its own for lunch or dinner but I love it with a cup of tomato soup or a wedge of focaccia bread It pairs beautifully with grilled corn on the cob or fresh fruit at a picnic Add extra proteins such as hardboiled eggs or a side of crispy bacon for a bigger spread

Pin

Cultural Context

Chicken Caesar Pasta Salad is a modern American evolution of the classic Caesar salad believed to have been invented in Mexico by an Italian-American chef Combining pasta and chicken in a Caesar theme started showing up in delis and restaurants in the 1980s and quickly became a favorite as a hearty meal salad The blend of old-world flavors and American dinner practicality makes it a true crowd-pleaser

Recipe FAQs

→ Can I use rotisserie chicken for this salad?

Yes, rotisserie chicken is a convenient option. Simply shred or dice the meat and add it to the salad for quick assembly.

→ What pasta shapes work best?

Bowtie or penne pasta are ideal as they hold up well under the dressing and mix easily with other ingredients.

→ Is anchovy paste necessary for the dressing?

Anchovy paste adds authentic Caesar flavor but is optional. You can omit it if preferred, or add extra parmesan for depth.

→ How should I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Add croutons just before serving to keep them crisp.

→ Can the dressing be made ahead?

Absolutely, you can prepare the dressing in advance and refrigerate it for up to 3 days. Whisk before using to recombine the ingredients.