Chicken Caesar Pasta Salad

This Chicken Caesar Pasta Salad is one of my go-to recipes when I want something that’s both hearty and refreshing. It blends the creamy richness of a classic Caesar dressing with the satisfying bite of pasta and juicy pieces of seared chicken. Crunchy romaine lettuce and homemade Parmesan garlic croutons add texture and depth, making this dish a complete meal in every bite. Whether I serve it as a quick lunch, light dinner, or a side for a summer barbecue, it always hits the spot.

Why You’ll Love This Recipe

I love how this salad brings together the best of two worlds—comforting pasta and fresh salad—in one bowl. The homemade Caesar dressing gives it that restaurant-quality flavor, and the golden croutons add the perfect crunch. It’s easy to prep ahead and perfect for warm days when I want something filling but not heavy. Plus, the components are super customizable based on what I have in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fusilli pasta
• Boneless skinless chicken breast
• Romaine lettuce
• Olive oil
• Garlic
• Salt and pepper
• Parmesan cheese (grated and shaved)
• Day-old bread
• Anchovy fillets
• Egg yolk
• Dijon mustard
• Worcestershire sauce
• Lemon juice

Directions

1. Make the croutons:
I start by mixing olive oil and minced garlic and letting it sit to infuse. I preheat the oven to 400°F (200°C), then cut bread into ¾-inch cubes. After straining the garlic oil into a bowl, I add salt, pepper, and grated Parmesan. I toss the bread cubes in the mixture and bake them for about 10 minutes, flipping halfway through, until golden and crisp.

2. Cook the chicken:
I pound the chicken breast to an even thickness and season both sides with salt and pepper. I heat a bit of oil in a skillet and sear the chicken over medium-high heat for about 4–6 minutes per side until fully cooked and golden. After resting the chicken for 5 minutes, I cut it into bite-sized pieces.

3. Cook the pasta and prep the lettuce:
I boil the pasta in salted water according to the package directions, then drain and rinse it under cold water. I chop, wash, and dry the romaine lettuce, cutting it into bite-sized pieces.

4. Make the Caesar dressing:
In a bowl, I mash anchovy fillets, garlic, and a pinch of salt into a paste using two forks. I mix in mustard, Worcestershire sauce, and lemon juice, then whisk in an egg yolk. I slowly drizzle in olive oil while whisking to emulsify the dressing, and finally stir in Parmesan. I season it to taste with salt and pepper.

5. Assemble the salad:
In a large bowl, I combine the pasta, chopped lettuce, chicken, and croutons. I toss everything with the Caesar dressing until well coated, then top it off with Parmesan shavings before serving.

Servings and timing

This recipe makes about 4–6 servings as a main dish or up to 8 as a side.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

When I want to switch things up, I sometimes add  swap in grilled shrimp. Grilled vegetables like zucchini or asparagus make it even more summery. I’ve also used whole wheat or gluten-free pasta for a different twist. If I want a shortcut, I’ll use rotisserie chicken and store-bought Caesar dressing, though I definitely prefer the homemade version.

Storage/Reheating

Once assembled, I like to eat this salad the same day since the lettuce and croutons can get soggy. However, I often store the components separately in the fridge for up to 3 days. I keep the dressing in a sealed jar, the pasta and chicken in airtight containers, and the croutons at room temperature in a zip-top bag. When ready to serve, I just toss everything together fresh. I don’t reheat this salad—it’s best served cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare the components a day in advance and store them separately. I just wait to toss everything together until I’m ready to serve.

What kind of pasta works best?

I prefer fusilli because the dressing clings to the twists, but penne, rotini, or farfalle also work well.

Is there a substitute for anchovies in the dressing?

If I don’t have anchovies, I sometimes use a bit of anchovy paste or skip it altogether and add more Worcestershire sauce for a similar depth of flavor.

Can I use store-bought croutons?

Absolutely—I like homemade croutons best, but store-bought ones save time and still add that needed crunch.

What’s a good vegetarian version?

I leave out the chicken and anchovies, and add chickpeas or grilled tofu for protein. The dressing can be made with a vegetarian Worcestershire sauce substitute too.

Conclusion

Chicken Caesar Pasta Salad is one of those dishes I keep coming back to. It’s hearty without being heavy, easy to prep, and packed with textures and bold, creamy flavors. Whether I’m making it for lunch, a potluck, or dinner on the patio, it always feels like the perfect choice.

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