Chicken Caesar Pasta Salad is a tasty twist on the classic Caesar salad, adding tender grilled chicken and pasta to the mix. Crisp romaine lettuce, creamy Caesar dressing, parmesan cheese, and crunchy croutons all come together with the pasta and chicken to make a filling and flavorful dish.
I love making this salad when I want something that feels like a meal but still fresh and light enough for warmer days. The chicken adds a good bit of protein, and the pasta makes it a bit heartier. Plus, the creamy dressing coats everything so nicely without being overpowering.
My favorite way to enjoy this salad is straight from the fridge after it’s had a little time to soak up the dressing—it’s perfect for lunch or a casual dinner. Sometimes, I add a squeeze of lemon over the top to brighten it up even more. It’s always a hit at potlucks or family gatherings because it’s easy to make ahead and easy to love!
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts because they cook quickly and are easy to slice. You can swap them for cooked rotisserie chicken or grilled thighs for more flavor.
Pasta: Rotini is great because its twists hold the dressing well. Other short pastas like penne, fusilli, or farfalle work just as well.
Romaine lettuce: Romaine adds that classic crunch and freshness. You can also try kale or baby spinach if you want a greener, slightly different texture.
Caesar dressing: Store-bought dressing makes this super easy, but homemade dressing adds a nice zing. For a lighter option, try a yogurt-based Caesar or use less dressing.
Parmesan cheese: Freshly grated Parmesan gives the best flavor. If unavailable, Pecorino Romano is a great substitute.
How Do You Make the Chicken Juicy and Well-Cooked?
Cooking chicken just right can be tricky. Here’s what helps me:
- Pat the chicken dry and season it well with salt and pepper before cooking.
- Heat the skillet and oil first so the chicken gets a nice sear.
- Cook chicken on medium-high heat for about 5-6 minutes per side without moving it around too much.
- Use a meat thermometer if you can—165°F (74°C) is perfect.
- Let the chicken rest a few minutes after cooking to keep it juicy before slicing.
These steps help lock in moisture and keep the chicken tender for the salad.
Equipment You’ll Need
- Large pot – I use this to cook the pasta quickly and easily. A good-sized pot makes the process smoother.
- Skillet – Perfect for cooking the chicken evenly and getting a nice sear. I recommend a non-stick or cast-iron pan.
- Strainer – Handy for rinsing and draining the pasta so it cools quickly and doesn’t stick together.
- Mixing bowl – Big enough to toss all the ingredients without spilling. I prefer glass or ceramic for easy cleanup.
- Salad spoons or tongs – To gently toss everything together, keeping the ingredients evenly coated.
Flavor Variations & Add-Ins
- Swap chicken for grilled shrimp or cooked bacon for a different protein twist.
- Use blue cheese crumbles or feta instead of Parmesan for a richer or tangier flavor.
- Add sliced cucumbers or bell peppers for extra crunch and freshness.
- Mix in a teaspoon of Dijon mustard or Worcestershire sauce into the dressing to enhance the flavor.
How to Make Chicken Caesar Pasta Salad
Ingredients You’ll Need:
For the Salad:
- 8 oz rotini pasta (or any short pasta shape)
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 4 cups romaine lettuce, chopped
- 1 cup cherry tomatoes (red and yellow mix)
- 1/4 cup sun-dried tomatoes, chopped (optional)
- 1/4 cup Caesar dressing (store-bought or homemade)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/2 cup croutons (optional)
- Lemon juice (optional, for brightening)
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking. You’ll spend time boiling the pasta, cooking the chicken, and assembling the salad. It’s perfect when you want a quick but satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Boil the pasta in salted water following the package directions until it’s just tender but still firm (al dente). Drain and rinse the pasta with cold water to cool it down quickly and stop the cooking process. Set it aside.
2. Prepare and Cook the Chicken:
Pat the chicken breasts dry with paper towels, then season both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 5 to 6 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove from the skillet and let it rest a few minutes before slicing into strips or bite-sized pieces.
3. Combine All Ingredients into the Salad:
In a large bowl, mix the cooled pasta, chopped romaine lettuce, cherry tomatoes, and sun-dried tomatoes if using. Pour in the Caesar dressing and sprinkle the grated Parmesan cheese. Toss gently to coat everything evenly. Carefully mix in the sliced chicken. Add croutons for a crunchy touch just before serving, and squeeze some lemon juice on top if you like a bit of zesty brightness. Garnish with extra Parmesan cheese and a dash of black pepper.
Enjoy your yummy Chicken Caesar Pasta Salad chilled or at room temperature. It’s great for a fresh lunch or a light dinner!
Can I Use Frozen Chicken for This Recipe?
Yes, just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry before seasoning and cooking.
Can I Make the Salad Ahead of Time?
Absolutely! Prepare the pasta, cook the chicken, and toss the salad together, then refrigerate for up to 2 days. Add croutons just before serving to keep them crunchy.
What Can I Use Instead of Caesar Dressing?
If you want to switch it up, try a ranch dressing, a light vinaigrette, or a Greek yogurt-based Caesar for a lighter option. Just adjust the amount to taste.
How Should I Store Leftovers?
Keep any leftover salad in an airtight container in the fridge for up to 3 days. Stir gently before serving and add fresh croutons to keep the crunch.