Chicken Caesar Pasta Salad
A hearty, creamy pasta salad loaded with juicy seasoned chicken, chilled pasta, crisp romaine, grated parmesan, and a bold homemade Caesar dressing made with capers, Dijon, and lemon. A crowd-pleasing summer favorite that serves six in just 37 minutes.
Ingredients
Seasoned Chicken:
- 1.5 lb boneless skinless chicken breasts (or thighs)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
Pasta Salad:
- 6 to 8 oz pasta cellentani, penne, or bowtie
- 2 heads romaine lettuce sliced (about 6 to 8 cups)
- 1/4 cup grated Parmesan cheese
- 1/3 cup croutons or breadcrumbs
Caesar Dressing:
- 3/4 cup mayonnaise plus more as needed
- 3 tablespoons fresh lemon juice
- 2 tablespoons capers plus brine
- 3 tablespoons Dijon mustard
- 1/2 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons water to thin as needed
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water until completely cooled. Drain well and set aside.
- Slice chicken breasts in half horizontally. Season with salt, black pepper, dried dill, and garlic powder. Cook in a greased skillet over medium-high heat for 8 to 10 minutes per side until golden and cooked through to 165 degrees Fahrenheit. Rest for 5 minutes, then slice into cubes.
- Add all dressing ingredients to a small food processor and blend until smooth. Taste and adjust seasoning, thickness, and tanginess as needed.
- In a large bowl, combine the cooled pasta, sliced romaine, grated Parmesan, and cubed chicken. Pour three quarters of the dressing over the salad and toss very well to coat. Add more dressing as desired.
- Top with croutons or breadcrumbs and serve immediately, or refrigerate and add croutons right before serving.
Notes
Rinse pasta under cold water after cooking and drain thoroughly before combining with other ingredients.
Let chicken rest 5 minutes before slicing to keep it juicy.
Add croutons right before serving to preserve their crunch.
Reserve extra dressing — the pasta absorbs it as the salad sits.
Store assembled salad in an airtight container in the refrigerator for up to 3 days.
For meal prep, store pasta, chicken, romaine, and dressing separately and combine before serving.
Dressing keeps sealed in the refrigerator for 3 to 4 days.
Let chicken rest 5 minutes before slicing to keep it juicy.
Add croutons right before serving to preserve their crunch.
Reserve extra dressing — the pasta absorbs it as the salad sits.
Store assembled salad in an airtight container in the refrigerator for up to 3 days.
For meal prep, store pasta, chicken, romaine, and dressing separately and combine before serving.
Dressing keeps sealed in the refrigerator for 3 to 4 days.
Tried this recipe?Let us know how it was!