Chicken Caesar Pasta Salad is a fresh and tasty dish that combines tender grilled chicken, crispy romaine lettuce, and pasta all tossed in a creamy Caesar dressing. The salad is sprinkled with crunchy croutons and shaved Parmesan cheese, giving it a perfect balance of flavors and textures in every bite.
I love making this salad for warm days when I want something light but still filling. The chicken adds a nice protein boost, and the Caesar dressing brings that familiar, rich flavor we all enjoy. Sometimes, I like to add a squeeze of lemon for a little extra zing—it’s a small change that makes a big difference!
This pasta salad is great for picnics, potlucks, or just a quick lunch. I often pack it up for work or bring it to family gatherings because everyone seems to love it. Plus, it’s one of those dishes you can prepare ahead of time and it tastes even better after the flavors have had a chance to meld.
Key Ingredients & Substitutions
Rotini Pasta: This curly pasta holds dressing well. You can swap for penne, fusilli, or bowtie pasta depending on what you have. Just keep it short pasta so it mixes nicely.
Chicken Breast: I like grilling or pan-searing for a crispy outside and juicy inside. For quicker prep, rotisserie chicken works great, too.
Romaine Lettuce: Romaine adds crunch and freshness. If you want a softer texture, try butter lettuce or baby spinach.
Caesar Dressing: Classic creamy dressing is key here. You can buy it or make homemade for more flavor control. Use a dairy-free or vegan Caesar as a substitute if needed.
Parmesan Cheese: Parmesan gives a sharp, salty kick. Pecorino Romano or Asiago work well if you want a slightly different taste.
Cherry Tomatoes: Optional here, but they add nice color and a mild sweetness. Grape tomatoes or chopped regular tomatoes are good alternatives.
How Do You Get Tender, Juicy Chicken with a Nice Golden Crust?
Cooking the chicken just right is key for this salad. Here’s what I do:
- Pat the chicken dry and season well with salt and pepper.
- Heat oil over medium-high and place chicken in the pan without crowding.
- Cook for 5-7 minutes per side; don’t move it too much so it forms a golden crust.
- Use a meat thermometer if you have one: internal temp should reach 165°F (74°C).
- Let the chicken rest for a few minutes to keep it juicy before cutting it into pieces.
This method ensures your chicken is flavorful and not dry—perfect in the salad!
Equipment You’ll Need
- Large pot – for boiling the pasta, I recommend a big one so the pasta cooks evenly.
- Skillet or grill pan – perfect for cooking the chicken with a nice sear.
- Colander – to drain the pasta easily without spilling.
- Mixing bowls – one for tossing the salad ingredients and dressing.
- Sharp knife – for slicing the cooked chicken and chopping the lettuce.
Flavor Variations & Add-Ins
- Use cooked shrimp or turkey instead of chicken for different protein options.
- Try adding sliced olives or roasted red peppers for extra flavor and color.
- Mix in extra cheeses like crumbled feta or shredded mozzarella for a different cheesy twist.
- Add fresh herbs like basil or parsley to brighten the salad taste.
Chicken Caesar Pasta Salad
Ingredients You’ll Need:
- 8 oz rotini pasta (or other short pasta)
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved (optional)
- 1/3 cup grated Parmesan cheese
- 1 cup Caesar dressing (classic creamy Caesar dressing)
- 1/2 cup croutons (optional for crunch)
How Much Time Will You Need?
This recipe takes about 20 minutes total. About 10-12 minutes for pasta cooking and chicken preparation, plus a few minutes to toss everything together. You can refrigerate it for 30 minutes if you’d like to serve it chilled and let the flavors meld.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Drain the pasta and rinse under cold water to stop the cooking process and cool it down. Set aside.
2. Prepare the Chicken:
While the pasta cooks, season the chicken breasts with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and fully cooked inside. Remove the chicken from the pan and let it rest a few minutes before cutting into bite-sized pieces.
3. Assemble the Salad:
In a large mixing bowl, combine the cooled pasta, chopped romaine lettuce, and halved cherry tomatoes (if using). Add the sliced chicken pieces and drizzle with Caesar dressing. Toss everything gently to coat evenly. Sprinkle grated Parmesan cheese on top and add a little fresh black pepper. If you like a bit of crunch, toss in croutons just before serving.
4. Serve or Chill:
You can serve this salad immediately, or pop it in the fridge for about 30 minutes to let the flavors blend and enjoy it chilled. Either way, it’s fresh, creamy, and delicious!
Can I Use Frozen Chicken for This Salad?
Yes, just make sure the chicken is fully thawed before cooking. Thaw it in the fridge overnight or use the cold water method for quicker thawing. Pat it dry to get a nice sear in the pan.
Can I Substitute the Romaine Lettuce?
Absolutely! You can use spinach, kale, or butter lettuce as alternatives. Just keep in mind that softer greens may wilt more quickly when mixed with the dressing.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add croutons just before serving to keep them crunchy, and toss the salad again to redistribute dressing if needed.
Can I Make the Salad Ahead of Time?
Yes, you can prepare the pasta, chicken, and dressing in advance and combine them when ready to serve. For best texture, add the lettuce and croutons right before serving.