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Servings: 6
Calories: 652kcal
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
[adthrive-in-post-video-player video-id="jToZ13zM" upload-date="2025-10-02T10:31:10+00:00" name="Easy Chicken Caesar Pasta Salad" description="A classic pasta salad made with chicken, parmesan, and Caesar dressing." player-type="default" override-embed="default"]
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
Calories: 652kcal | Carbohydrates: 59g | Protein: 31g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 486mg | Potassium: 811mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5390IU | Vitamin C: 44mg | Calcium: 204mg | Iron: 3mg
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