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Hey there! So, you’re thinking about making a Chicken Caesar pasta salad? That’s a solid move. It’s creamy, crunchy, and loaded with flavor. Plus, it comes together in like 20 minutes. No stress, no mess—just good eats.
You might be asking: Wait, isn’t Caesar salad supposed to have lettuce and croutons and all that jazz? Yep, but here’s the twist—it’s tossed with pasta! And honestly, it works. The dressing clings to the noodles, the chicken adds protein, and the whole thing feels like comfort food but still kinda light.
Let me walk you through how to make it.
Why This Salad Is a Weeknight Win
Let’s be real—some nights, you just don’t feel like cooking. But you still want something that tastes good and doesn’t take forever. That’s where this Chicken Caesar Pasta Salad comes in. It’s quick, it’s creamy, and it’s got all the flavors you love in a Caesar salad—but with pasta, which makes everything better. No fancy tricks, just easy and delicious.
Ingredients You’ll Need
For the Dressing:
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 2 teaspoons Worcestershire sauce
- ¾ cup mayonnaise
- 2 teaspoons minced garlic
- 1 teaspoon anchovy paste (don’t skip this if you can help it—it’s what gives that classic Caesar kick)
- ⅓ cup finely grated Parmesan cheese
- Salt and pepper to taste
For the Salad:
- 8 oz uncooked pasta (rotini or penne work great)
- 2 hearts of romaine lettuce, chopped into bite-sized pieces
- Shredded rotisserie chicken or grilled/chopped chicken breasts
- Croutons (optional but recommended for crunch)
- Extra Parmesan cheese for garnish
What You Can Swap or Skip
Not everyone’s got the exact same stuff in their fridge—and that’s okay! If you don’t have anchovy paste, you can skip it or swap it with a splash of soy sauce. Don’t like rotini? Use penne or even bowtie pasta. No rotisserie chicken? Grab grilled or even canned chicken. The point is, this recipe is flexible. Make it your own, no stress.
How to Make Chicken Caesar Pasta Salad – Step by Step
Step 1: Mix the Dressing
Grab a bowl. Toss in the mustard, lemon juice, Worcestershire, mayo, garlic, and anchovy paste. Whisk it all together until smooth. Then stir in the Parmesan and a dash of pepper. Set it aside while you cook the pasta.
Step 2: Cook the Pasta
Bring a pot of salted water to a boil. Add your pasta and cook according to package instructions—usually around 10 minutes. Drain it and dump it into a big serving bowl.
Step 3: Prep the Greens and Chicken
While the pasta’s cooking, chop up your romaine. Add it to the bowl with the cooked pasta. Toss in the shredded or chopped chicken.
Step 4: Combine Everything
Pour the dressing over the top. Toss everything together like you mean it. If you’re using croutons, add them now. Top with more Parmesan cheese and serve!
Tips for the Best Pasta Salad
- Don’t overcook the pasta. Al dente is key—it keeps from getting soggy when mixed with the dressing.
- Use cold ingredients. If you’re eating it right away, chill the pasta before tossing so the salad doesn’t get warm and mushy.
- Make it ahead. This salad actually holds up pretty well in the fridge for a few hours. Just keep the croutons separate if you want them to stay crunchy.
- Add extras if you’ve got ‘em. Cherry tomatoes, avocado slices, or even bacon bits can take this dish to the next level.
Recipe Variations
Want to switch things up? Here are some ideas:
- Switch the protein: Use shrimp, tofu, or even grilled steak instead of chicken.
- Try different cheeses: Gouda, blue cheese, or feta can give a fun twist.
- Use cheesy pasta: Like the author suggests, tortellini or ravioli filled with ricotta or spinach would be delicious.
- Make it vegan: Swap the mayo for vegan mayo, skip the anchovy paste, and use vegan Parmesan or nutritional yeast.
Chicken Caesar Pasta Salad Recipe
This Chicken Caesar Pasta Salad is a quick and creamy dish that brings together tender pasta, crisp romaine, juicy shredded chicken, and a zesty homemade dressing. It’s perfect for lunch, dinner, or meal prep—and ready in under 30 minutes!
Ingredients
For the Dressing:
For the Salad:
Instructions
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In a medium bowl, whisk together mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic, and anchovy paste. Stir in Parmesan cheese and pepper. Set aside.
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Cook pasta in salted boiling water until al dente. Drain and transfer to a large bowl.
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Add chopped romaine and chicken to the bowl with pasta.
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Pour dressing over the top and toss well to coat everything evenly.
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Add croutons if using, then garnish with extra Parmesan cheese before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 275kcal
- % Daily Value *
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Store leftovers in the fridge for up to 2 days. Keep croutons separate to maintain their crunch.
- For a lighter version, swap mayo with Greek yogurt or a mix of mayo and sour cream.
- Want to add more color? Toss in halved cherry tomatoes or sliced cucumbers.
- If you love spice, throw in a pinch of red pepper flakes or a drop of hot sauce in the dressing.
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Frequently Asked Questions
Can I use store-bought Caesar dressing instead of making my own?
Sure, if you're short on time or just not feeling fancy. But trust me, the homemade version is way better and totally worth the extra 5 minutes.
What kind of pasta should I use?
Rotini, penne, fusilli—they all work. Just pick one that holds onto the dressing well. Avoid long pastas like spaghetti; they tend to slip right off the fork.
Is there a substitute for anchovy paste?
Is there a substitute for anchovy paste?
A: If you’re not into anchovies at all, you can skip them, but the flavor won’t be quite as “Caesar.” Alternatively, try adding a splash of soy sauce or miso paste to mimic that umami punch.
