Let’s be real—Caesar salad is great and all, but sometimes, a bowl of lettuce just doesn’t cut it. Enter Chicken Caesar Pasta Salad, the ultimate glow-up of the classic Caesar salad with a hearty, carb-loving twist. Because, honestly, who doesn’t want their Caesar salad with noodles?
This quick and easy dinner comes together in 20 minutes, making it the MVP of last-minute meals, meal prep, or when you need to feed a hungry crowd without breaking a sweat. We’re talking tender shredded chicken, crisp Romaine, crunchy croutons, and al dente pasta—all tossed in a creamy Caesar dressing that’s so good, you’ll wonder why you ever bought the bottled stuff.
This dish is about to become your new go-to, perfect for potlucks, work lunches, or just because you need an excuse to eat pasta in a salad. Trust me, once you try it, you’ll never look at Caesar salad the same way again.
Chicken Caesar Pasta Salad
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
For the dressing:
- 2 ½ teaspoons Dijon mustard
- 2 ½ tablespoons fresh lemon juice
- 2 ½ teaspoons Worcestershire sauce
- 1 cup mayonnaise
- 2 ½ teaspoons minced garlic
- 1 ¼ teaspoons anchovy paste optional
- ½ cup finely grated Parmesan cheese
- ⅓ teaspoon black pepper
For the pasta salad:
- 10 ounces uncooked pasta rotini or penne
- 2 ½ Romaine hearts chopped
- 2 ½ cups about 12 ounces shredded rotisserie chicken or cooked chopped chicken breast
- 1 ¼ cups croutons optional
- ⅔ cup shaved Parmesan cheese
Instructions
- Make the Dressing: In a medium bowl, whisk together Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic, and anchovy paste (if using). Stir in the grated Parmesan cheese and black pepper. Set aside.2 ½ teaspoons Dijon mustard, 2 ½ tablespoons fresh lemon juice, 2 ½ teaspoons Worcestershire sauce, 1 cup mayonnaise, 2 ½ teaspoons minced garlic, 1 ¼ teaspoons anchovy paste, ½ cup finely grated Parmesan cheese, ⅓ teaspoon black pepper
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta. If you prefer a cold pasta salad, rinse with cold water and drain well. If serving warm, let it cool slightly before mixing.10 ounces uncooked pasta
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chopped Romaine, and shredded chicken. Toss the pasta and chicken together first before adding the dressing.2 ½ Romaine hearts, 2 ½ cups about 12 ounces shredded rotisserie chicken or cooked chopped chicken breast
- Add the Dressing: Pour the prepared dressing over the salad and toss until everything is well coated.
- Top and Serve: Sprinkle with croutons (if using) and shaved Parmesan cheese. For best texture, serve immediately. If making ahead, store in the fridge and toss in croutons just before serving.1 ¼ cups croutons, ⅔ cup shaved Parmesan cheese
Chicken Caesar Pasta Salad: Pro Tips From Someone Who’s Made It a Ridiculous Number of Times
Alright, listen up. I’ve made this Chicken Caesar Pasta Salad so many times I could probably do it in my sleep (which, honestly, might be how I function most days). If you want to take yours from “meh, it’s fine” to “holy wow, I’m making this weekly”, here’s what you need to know:
🍝 Don’t Overcook the Pasta (Unless You Like Soggy Sadness)
You want al dente, not mush. Trust me, mushy pasta in a salad is an insult to carbs everywhere. Cook it a minute less than the package says, and rinse with cold water if you’re making this ahead (otherwise, your Romaine will turn into a sad, limp mess).
🍗 Rotisserie Chicken: The Ultimate Cheat Code
Yes, you could grill and chop your own chicken, but why? The grocery store rotisserie chicken is basically a gift from the food gods. Just shred it up and pretend you spent hours cooking. No one needs to know.
🥬 Keep That Lettuce CRISP!
Romaine does not appreciate being drowned in dressing hours before serving. Toss it in right before eating unless you enjoy soggy greens.
🧀 Parmesan: Grate It, Don’t Fake It
That powdered “Parmesan” in a green can? Hard pass. Get yourself some real Parmesan and shave or grate it fresh. The difference is night and day.
🦐 Want to Get Fancy? Swap the Protein!
This salad loves variety. Try grilled shrimp, skirt steak, crispy tofu, or even salmon for a delicious twist.
🥖 DIY Croutons > Store-Bought Croutons
Got some day-old bread? Toss it with olive oil, garlic powder, and a little salt, then toast it in the oven. Congratulations, you just made crunchy, golden magic that will outshine any bagged croutons.
🥄 Make the Dressing, Don’t Buy It!
Listen, homemade Caesar dressing takes about 60 seconds to whisk together, and it’s infinitely better than the bottled stuff. The secret? Parmesan IN the dressing for max flavor.
🍽️ Making It for Later? Here’s the Plan
If you want leftovers that don’t suck, store the pasta, lettuce, dressing, and croutons separately and mix when you’re ready. No one wants a soggy Caesar disaster.
🥳 Feeds a Crowd Without the Stress
This is THE go-to for potlucks, meal prep, and last-minute dinners. It serves 12 in just 20 minutes—because the only thing better than a good salad is one that doesn’t take forever to make.
Now go forth and make the best Chicken Caesar Pasta Salad of your life! 🚀
