Chicken Caesar Pasta Salad Recipe
Add Preferred SourceIf you love Caesar salad and you love pasta, this Chicken Caesar Pasta Salad brings the two together in the best way. The homemade dressing is rich and flavorful, the chicken is seasoned just right, and the whole dish is balanced with plenty of crunch and creaminess. It’s quick to throw together and easy to adjust based on what you have.
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I love how this pasta salad not only delivers on taste but also how easy it is to prep ahead—just keep the lettuce and croutons separate until serving, and it holds up well in the fridge for a couple of days. Whether I’m packing it for a picnic, setting it out for a game day spread, or just keeping lunch ready for the week, it fits right in and doesn’t need any extra fuss to be a hit.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Caesar Pasta Salad with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll see just how easily this dish comes together with a few fresh ingredients and a little prep.
Make the Homemade Caesar Dressing
Chop the anchovy fillets into a paste using the side of your knife. Then, in a bowl, whisk them together with sour cream, mayonnaise, lemon juice, Dijon mustard, balsamic vinegar, Worcestershire sauce, and minced garlic until smooth.
Set it aside, or better yet, let it chill in the fridge for a bit so the flavors have time to meld together while you prep everything else.
Season and Cook the Chicken
Toss your diced chicken breast in olive oil, smoked paprika, garlic powder, oregano, salt, and pepper in another bowl.
Heat a skillet over medium-high heat and cook the chicken for about 4–5 minutes per side or until golden and cooked through.
Let it rest for a few minutes before you mix it into the salad so the juices stay in and the texture stays nice.
Cook the Pasta
Bring a pot of salted water to a boil and cook your pasta until just al dente. Drain and rinse it under cold water to cool it down quickly and stop the cooking process. Toss it with a bit of olive oil to keep it from sticking.
Assemble the Pasta Salad
In a large bowl, combine the cooled pasta with the cherry tomatoes, chopped red bell pepper, and half of the Caesar salad dressing.
Give it a good stir to coat everything evenly, then refrigerate until you’re ready to serve.
Finish and Serve
Right before serving, toss in the crisp Romaine lettuce and crunchy croutons. Drizzle the rest of the dressing on top, then toss again to coat. Sprinkle with freshly grated Parmesan and a little black pepper to finish.
Serve and enjoy!
Ingredients
- 3 cups penne or other short pasta
- 6 cups hearts Romaine lettuce 1-inch strips
- 2 cups cherry tomatoes halved
- 1 red bell pepper chopped
- 2 cups croutons
- ½ cup freshly shredded Parmesan cheese more or less to taste
- 2 chicken breasts diced
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper
Caesar Dressing:
- 8 whole anchovy fillets blotted dry
- 1 cup sour cream
- ½ cup mayonnaise
- ¼ cup lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic finely minced
Video
Instructions
- Chop the anchovy fillets and mash them into a paste using the side of a knife.8 whole anchovy fillets
- In a bowl, whisk together the anchovy paste, sour cream, mayonnaise, lemon juice, Dijon mustard, balsamic vinegar, Worcestershire sauce, and minced garlic until smooth.1 cup sour cream, ½ cup mayonnaise, ¼ cup lemon juice, 2 teaspoons Dijon mustard, 2 teaspoons balsamic vinegar, 2 teaspoons Worcestershire sauce, 2 cloves garlic
- In another bowl, season the chicken cubes with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper.2 chicken breasts, 2 tablespoons olive oil, ½ teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon dried oregano, Salt and pepper
- Heat a large, heavy-bottomed skillet over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes per side until browned and fully cooked through. Set aside.
- Bring a pot of salted water to a boil and cook the pasta according to package directions, just until al dente. Drain, rinse with cold water, and transfer to a large bowl. Drizzle with a little olive oil to prevent sticking.3 cups penne or other short pasta
- Add the tomatoes, bell pepper, and half of the dressing to the pasta. Stir to coat evenly. Refrigerate the pasta salad and the remaining dressing separately until ready to serve.2 cups cherry tomatoes, 1 red bell pepper
- Just before serving, toss in the chopped Romaine and croutons. Drizzle with the remaining dressing and toss to coat.6 cups hearts Romaine lettuce, 2 cups croutons
- Garnish with freshly grated Parmesan cheese and a sprinkle of freshly cracked black pepper.½ cup freshly shredded Parmesan cheese
Notes
- Don’t Skip the Anchovies: They’re what give Caesar dressing its signature depth. Once blended in, they don’t taste fishy—just rich and savory.
- Even Chicken Pieces: Try to cut the chicken into evenly sized cubes so they cook evenly and mix well with the pasta.
- Prep Ahead Smart: You can make the dressing and cook the chicken up to a day in advance. Just keep them chilled until you’re ready to assemble.
- Perfect Pasta: Cook the pasta just to al dente so it stays firm when you mix everything together. It’ll hold up better under the dressing.
- Cool It Down: After draining, rinse your pasta under cold water to cool it quickly and stop it from cooking. Yes, the cooking process continues even after draining.
- Dress in Stages: Start with half the dressing, then add more if you need it. This keeps the salad from getting too soggy.
- Keep It Crisp: Wait to add the lettuce and croutons until the last minute so they don’t lose their crunch.
- Use Good Parmesan: Freshly grated Parmesan really makes a difference here. It melts into the salad and gives it a salty, nutty kick.
Nutrition
Recipe Notes and Expert Tips
I’ve made this salad more times than I can count—here are the little things I’ve learned that really make it work.
- Don’t Skip the Anchovies: They’re what give Caesar dressing its signature depth. Once blended in, they don’t taste fishy—just rich and savory.
- Even Chicken Pieces: Try to cut the chicken into evenly sized bite-sized pieces so they cook evenly and mix well with the pasta.
- Prep Ahead Smart: You can make the dressing and cook the chicken up to a day in advance. Just keep them chilled until you’re ready to assemble.
- Perfect Pasta: Cook the pasta just to al dente so it stays firm when you mix everything together. It’ll hold up better under the dressing.
- Cool It Down: After draining, rinse your pasta under cold water to cool it quickly and stop it from cooking. Yes, the cooking process continues even after draining.
- Dress in Stages: Start with half the dressing, then add more if you need it. This keeps the salad from getting too soggy.
- Keep It Crisp: Wait to add the lettuce and croutons until the last minute so they don’t lose their crunch.
- Use Good Parmesan: Freshly grated Parmesan really makes a difference here. It melts into the salad and gives it a salty, nutty kick.
How to Store Leftovers
Leftovers will keep well in the fridge for up to 3-4 days in an airtight container. For the best texture, store the lettuce and croutons separately and mix them in just before serving.
When it comes to freezing, I don’t recommend it because the fresh vegetables and creamy dressing won’t hold up well after thawing. The best way to enjoy this salad is while it’s fresh.
What to Serve With Chicken Caesar Pasta Salad
This pasta salad is filling enough to be a meal on its own, but it also works great as a side. Pair it with warm garlic bread, a bowl of soup like roasted tomato or minestrone, or grilled veggies for a simple, balanced spread.
More Easy Recipes for You to Try at Home
If you love salads as much as I do, I’ve got more favorites you’d also like to try next:
