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Chicken Caesar Pasta Salad

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Salads
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 2 cups (8 oz / 225g) dry rotini, penne, or bowtie pasta
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • 3 cups chopped romaine lettuce
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup croutons (for crunch)
  • For the Caesar Dressing (Homemade):
  • 1/2 cup mayonnaise (or Greek yogurt for lighter version)
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 small garlic clove, minced
  • 1/4 teaspoon anchovy paste (optional but traditional)
  • Salt and pepper, to taste

Instructions
 

  • Cook the pasta: Boil pasta in salted water according to package directions until al dente. Drain and rinse under cold water to cool.
  • Prepare the chicken: Season chicken with olive oil, garlic powder, paprika, salt, and pepper.
  • Cook chicken: Grill or pan-sear for about 5–6 minutes per side, until golden and cooked through. Let rest, then slice into strips or cubes.
  • Make the dressing: In a small bowl, whisk together mayonnaise, Parmesan, Dijon mustard, lemon juice, Worcestershire sauce, garlic, and anchovy paste. Season to taste.
  • Assemble the salad: In a large bowl, combine cooled pasta, chicken, chopped romaine, cherry tomatoes, and Parmesan cheese.
  • Add dressing: Pour Caesar dressing over the salad and toss gently to coat everything evenly.
  • Add croutons: Just before serving, sprinkle croutons on top for crunch.