Chicken Caesar Pasta Salad (Printable)

Grilled chicken, pasta, and crisp romaine tossed in creamy Caesar dressing with Parmesan and croutons.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 12 ounces total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pasta

05 - 9 ounces short pasta (penne, fusilli, or farfalle)

→ Vegetables

06 - 1 large head romaine lettuce, chopped
07 - 1 cup cherry tomatoes, halved (optional)

→ Caesar Dressing

08 - 1/2 cup mayonnaise
09 - 2 tablespoons grated Parmesan cheese
10 - 2 tablespoons fresh lemon juice
11 - 1 tablespoon Dijon mustard
12 - 1 tablespoon Worcestershire sauce
13 - 2 garlic cloves, minced
14 - 1 teaspoon anchovy paste (optional)
15 - Salt and black pepper, to taste

→ Garnish

16 - 1/3 cup shaved or grated Parmesan cheese
17 - 1 cup croutons

# Directions:

01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse under cold water, and set aside.
02 - Season chicken breasts with olive oil, salt, and pepper. Grill or pan-sear over medium heat for 6–8 minutes per side, until cooked through. Let rest for 5 minutes, then slice thinly.
03 - In a small bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, garlic, anchovy paste (if using), salt, and pepper to make the Caesar dressing.
04 - In a large salad bowl, combine chopped romaine, cooked pasta, cherry tomatoes (if using), and sliced chicken.
05 - Drizzle with Caesar dressing and toss gently to coat all ingredients evenly. Top with shaved Parmesan and croutons. Serve immediately.

# Expert Tips:

01 -
  • The homemade Caesar dressing comes together in minutes and tastes infinitely better than anything from a bottle.
  • Cold pasta salads tend to get mushy, but this one stays perfectly textured because of the smart assembly method.
  • It travels beautifully and actually tastes better after the flavors have time to mingle.
02 -
  • Rinsing the pasta under cold water is not optional, it prevents the pasta from becoming gummy and absorbing all the dressing.
  • Letting the chicken rest before slicing is the difference between juicy, tender meat and dry, tough strips.
  • The dressing tastes stronger on its own than it will in the salad, so do not be tempted to reduce the lemon or garlic.
03 -
  • Toast your own croutons from day-old bread with olive oil and garlic, they make a shocking difference.
  • Marinate the chicken in lemon juice and Italian herbs for 30 minutes before cooking for extra depth.
  • If making ahead, add the croutons right before serving so they stay perfectly crisp.

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