This Chicken Caesar Pasta Salad recipe perfectly combines tender chicken, crisp romaine lettuce, and al dente pasta with a creamy Caesar dressing! This dish is sure to become one of your favorite salads as it’s great for meal prep, family dinners, or bringing to a potluck!
Chicken caesar salad is known for its tangy Caesar dressing and crunchy croutons but by combining a classic caesar salad with pasta, we create a potluck perfect dish that is both satisfying and refreshing, perfect for warmer months.
The crunchy croutons and freshly grated parmesan cheese add texture and depth to the salad. The homemade dressing, with its hint of garlic and Worcestershire sauce, provides the perfect tangy complement to the salad ingredients. And you can use store-bought rotisserie chicken or freshly grilled chicken breasts because this is summer and there are no rules.
For more delicious pasta salad recipes, check out my BLT Pasta Salad, Greek Pasta Salad, Lemon Tarragon Pasta Salad, Cold Pasta Salad with Seafood, and Italian Pasta Salad!
Why We Love This Recipe
- Chicken Caesar Pasta Salad is a complete meal in one bowl, combining protein from the chicken, carbs from the pasta, and fresh vegetables, ensuring a balanced dish that will keep you full and satisfied.
- It’s a great way to use up leftover chicken and transform it into something exciting with minimal effort.
- This recipe is also easy to adapt for different dietary needs by using gluten-free pasta or a different type of protein.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Boneless, skinless chicken breasts – Provides the main protein for the salad. You can substitute with chicken thighs or rotisserie chicken for convenience.
- Salted butter – Adds flavor and helps cook the chicken.
- Pasta – Use any short pasta like rotini, bow tie, or even whole wheat pasta.
- Freshly grated parmesan cheese – Essential for a true Caesar flavor. Freshly grated is best for taste and texture.
- Chopped romaine lettuce – Adds crunch and freshness. Romaine hearts work best.
- Croutons – Homemade or store-bought for added crunch.
- Kosher salt and freshly ground black pepper – For seasoning.
Creamy Dressing Ingredients:
- Mayonnaise – Forms the creamy base of the dressing.
- Minced garlic – Adds a robust garlic flavor.
- Worcestershire sauce – Adds depth and umami.
- Dijon mustard – Provides a slight tang and richness.
- Lemon juice – Adds acidity and freshness.
How to Make Chicken Caesar Salad
- Prepare the Dressing. In a small bowl or mason jar, combine the mayonnaise, minced garlic, Worcestershire sauce, Dijon mustard, lemon juice, parmesan cheese, kosher salt, and black pepper. Stir well until fully combined and set aside.
- Cook the Chicken. Melt the butter in a skillet over medium-high heat. Add the chicken breasts and season with sea salt and black pepper. Cook for 6 minutes on one side, then flip and cook for an additional 6 minutes. Reduce heat to low, cover the pan, and cook until the internal temperature reaches 165°F. Remove the chicken from heat and allow it to cool before slicing into 1-inch pieces.
- Cook Pasta. While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- Assemble the Salad. In a large serving bowl, combine the cooled pasta, sliced chicken, chopped romaine lettuce, and prepared dressing. Toss to fully coat the pasta and mix the ingredients. Add the parmesan cheese and croutons, gently tossing once more to combine. Serve immediately and enjoy!
Recipe FAQ’s
Yes, you can use store-bought Caesar dressing to save time. Just make sure to choose a high-quality brand for the best flavor.
Absolutely! Any short pasta variety like penne, fusilli, or farfalle will work well in this recipe.
It’s best to prepare the salad just before serving to keep the lettuce and croutons crunchy. If you need to make it ahead, keep the dressing, lettuce, and croutons separate until you’re ready to serve.
Store any leftovers in an airtight container in the refrigerator. The salad is best consumed within 2 days. If you anticipate having leftovers, keep the croutons and lettuce separate to maintain their texture.
Tips for Success
- For the best flavor, use fresh ingredients, especially when it comes to the parmesan cheese and the romaine lettuce. Freshly grated parmesan and crisp lettuce will make a big difference.
- Cook the pasta until al dente to ensure it holds up well in the salad. Overcooked pasta can become mushy when mixed with the dressing.
- Make sure to season the chicken breasts generously with salt and pepper before cooking. This adds flavor and ensures that every bite of chicken is tasty.
What To Serve With Chicken Caesar Pasta Salad
This Chicken Caesar Pasta Salad is a complete meal on its own, thanks to the protein from the chicken, the carbs from the pasta, and the vegetables. It’s perfect for a light lunch or dinner.
You can serve this salad as a side dish with grilled meats like steak, pork chops, or shrimp. It’s a versatile addition to any barbecue or family gathering.
Pair the salad with a warm soup for a comforting meal. A tomato basil soup or a creamy potato soup would complement the flavors of the Caesar dressing perfectly.
Substitutions and Variations
- Swap the chicken breasts for chicken thighs, rotisserie chicken, or even grilled shrimp.
- You can use gluten-free pasta, whole wheat pasta, or any small pasta shape like farfalle or penne.
- Substitute parmesan cheese with asiago or pecorino romano for a different flavor profile.
- Romaine lettuce works best, but you can also use mixed greens or kale.
- For a lighter version, use a homemade Greek yogurt Caesar dressing or your favorite store-bought variety.
Chicken Caesar Pasta Salad Recipe
Ingredients
Salad
- 1 lb. boneless skinless chicken breasts
- 2 tablespoons salted butter
- 16 ounces pasta
- 1 cup freshly grated parmesan cheese
- 2 cups chopped romaine lettuce
- 2 cups croutons
- Kosher salt
- Freshly ground black pepper
Dressing
- 1 cup mayonnaise
- 2 cloves garlic minced
- ½ teaspoon worcestershire sauce
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice
- ⅓ cup freshly grated parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Add dressing ingredients to a small bowl or mason jar. Stir well until fully combined. Set aside.1 cup mayonnaise, 2 cloves garlic, ½ teaspoon worcestershire sauce, 1 teaspoon dijon mustard, 1 tablespoon lemon juice, ⅓ cup freshly grated parmesan cheese, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Melt butter in a skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Add chicken breasts to the skillet and cook for 5-6 minutes on one side without moving to sear. Carefully flip the chicken breasts and cook for an additional 5-6 minutes on the other side. Reduce heat to low and cover the pan until the internal temperature of the chicken reaches 165 degrees F. Remove chicken from heat and allow it to cool.1 lb. boneless skinless chicken breasts, 2 tablespoons salted butter, Kosher salt, Freshly ground black pepper
- Cook pasta according to the package instructions. Drain and rinse with cold water.16 ounces pasta
- Roughly chop romaine lettuce, and set aside.2 cups chopped romaine lettuce
- Slice the cooled chicken into 1-inch pieces.
- In a large serving bowl add pasta, chicken, romaine lettuce, and dressing. Toss to fully coat the pasta and mix ingredients. Add parmesan and croutons and gently toss once more.1 cup freshly grated parmesan cheese, 2 cups croutons
- Serve immediately.
Notes
- Make Ahead: You can prepare the dressing, chicken, and pasta in advance and store them separately in the fridge. Wait to add the other ingredients and assemble until you’re ready to serve it.
- Store: Store any leftovers in an airtight container in the refrigerator. The salad is best consumed within 2 days. If you anticipate having leftovers, keep the croutons and lettuce separate to maintain their texture.
