Chicken Caesar Pasta Salad is a delicious mash-up of two favorite salads. Crisp romaine, tender chicken, and pasta are tossed together in a creamy homemade Caesar dressing. Enjoy for lunch or as a light dinner.
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I love creating a pasta salad mash-up... like this Tortellini Cobb Salad or this Broccoli Cheddar Salad with pasta.
The addition of pasta turns a salad into a hearty main dish, ideal for weekday lunches or fuss-free dinners.
Given how much I love Caesar salad, I knew these flavors would taste amazing in a pasta salad. This Chicken Caesar Pasta Salad is a winner!
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Why You Will Love This Salad
- If you are a Caesar salad fan, you will love this salad!
- Homemade Caesar dressing is easy to prepare, can be made ahead of time, and tastes better than store-bought.
- The lettuce is crisp and refreshing.
- The chicken can be made ahead of time... or use rotisserie chicken for added ease.
Ingredients
- Romaine lettuce - Romaine is classic in a Caesar salad. It's crisp and holds up well when tossed with the dressing.
- Chicken - This garlic and herb chicken is perfect for this recipe and can be made ahead of time. Rotisserie chicken is a great shortcut, too.
- Pasta - I love using pasta with nooks and crannies to catch and hold the dressing. I used Girelle, which is available at my local Wegmans. Rotini, fusilli, farfalle, cavatappi, or orecchiette are all great options.
- Croutons - Both homemade and store-bought can be used.
- Parmesan cheese - Use good quality Parmesan. Grate it fresh for the dressing and shave it fresh for garnish.
- Creamy Caesar Parmesan dressing - This homemade dressing is so easy to make. It has a mayo base and no raw egg yolks.
Step-by-Step Instructions
See the recipe card for complete instructions and ingredient amounts.
Step 1: Add all of the dressing ingredients (minus the Parmesan cheese) to a food processor and blend.
Step 2: Add the Parmesan cheese and blend again. Season to taste with salt and pepper.
Step 3: Add the pasta, chicken, lettuce, and croutons to a mixing bowl.
Step 4: Add the dressing and toss to coat. Transfer to a serving bowl and garnish with shaved Parmesan.
Expert Tips
Caesar salad is best eaten the same day, but most of the ingredients can be prepped ahead of time.
- Wash and dry the romaine, wrap it in paper towels, and store it in a plastic bag for up to a week. Wait to chop the romaine until you are ready to assemble the salad.
- Bake the thin-sliced chicken breasts and store them for 3-4 days until ready to use.
- Blend up the dressing and store it in the refrigerator for up to one week. A mini food processor works great for this.
Recipe FAQ's
Caesar is a classic salad that pairs wonderfully with everything from beef and chicken to fish and pasta. Try topping Caesar with grilled salmon or shrimp. Serve alongside steak for a steakhouse-style meal at home.
For cold pasta salads, it's best to rinse the pasta and drain well. Rinsing the pasta will help to cool it before combining it with the other ingredients. More importantly, rinsing it removes the excess starch which will prevent the pasta salad from having a gummy-like consistency.
Caesar pasta salad is best when eaten immediately. However, the individual components can be prepped ahead of time. Store the salad components separately. When ready to serve, chop the romaine and toss it with the other ingredients.
Try these pasta salads next
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📖 Recipe Card
Chicken Caesar Pasta Salad
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EQUIPMENT
Ingredients
Caesar dressing
- 1 cup mayonnaise
- 2 teaspoons Dijon or brown mustard
- 2 teaspoons anchovy paste (optional)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon minced garlic
- 2 tablespoons lemon juice
- ⅓ cup grated Parmesan cheese
- Kosher salt (to taste)
- black pepper (to taste)
Salad
- 8 ounces uncooked pasta (such as rotini, fusilli, or farfalle)
- 2 hearts of romaine (chopped)
- 1 recipe cooked thin sliced chicken breasts (cubed or sliced, see notes)
- 1½ cups creamy Caesar dressing (from above, plus extra for serving)
- 1 cup croutons (plus extra for garnish)
- parmesan shavings (for garnish)
Instructions
Dressing
- Add the dressing ingredients (except for the Parmesan cheese, salt, and pepper) to the bowl of a food processor. Blend until smooth. Add the Parmesan and pulse 1-2 times. Add the salt and pepper to taste.
Salad
- Bring a large pot of salted water to a boil (salt the water with 2 teaspoons of salt). Add the pasta and cook according to package directions. Drain and rinse.
- In a large mixing bowl, combine the romaine, chicken, pasta, and croutons. Gently toss. Pour 1½ cups of the dressing over the top and toss until evenly coated. Add more dressing as needed. Garnish with extra croutons and Parmesan shavings.
Notes
- Wash and dry the romaine, wrap it in paper towels, and store it in a plastic bag for up to a week. Wait to chop the romaine until you are ready to assemble the salad.
- Bake the chicken breasts and store them for 3-4 days until ready to use. For a shortcut, use a rotisserie chicken.
- Blend up the dressing and store it in the refrigerator for up to one week.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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