Go Back
–+ servings

Chicken Caesar Pasta Salad

Who knew Caesar salad and pasta could have such amazing chemistry? This quick, 20-minute dish is a flavor-packed mash-up of crisp romaine, juicy rotisserie chicken, al dente pasta, and crunchy croutons, all tossed in a rich and creamy homemade Caesar dressing. It’s the perfect excuse to turn a classic salad into a meal—because who wants a boring bowl of lettuce anyway?
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 12

EQUIPMENT (PAID LINKS)

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