Hearty Chicken Caesar Pasta Salad

Quick Recipe Version (TL;DR)

• Yield: 4 servings (main dish)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 8 oz (225 g) short pasta (penne, rotini, or farfalle)
• 1 lb (450 g) boneless skinless chicken breasts
• 2 tbsp olive oil, divided
• 2 medium romaine hearts, chopped
• 2/3 cup finely grated Parmesan cheese, divided
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 2 anchovy fillets or 1 tsp anchovy paste (optional but classic)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 1/2 cups crunchy croutons
• Salt, black pepper, dried Italian herbs, water or milk to thin dressing

Do This

• 1. Cook pasta in salted boiling water until al dente; drain, rinse under cold water, and toss with 1 tsp olive oil to prevent sticking.
• 2. Rub chicken with 1 tbsp olive oil, salt, pepper, garlic powder, and Italian herbs. Grill over medium-high heat until cooked through (165°F / 74°C), about 5–6 minutes per side. Let rest, then slice.
• 3. Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, Worcestershire, garlic, anchovy (if using), 1/3 cup Parmesan, salt, and pepper. Thin with 1–3 tbsp water or milk until pourable.
• 4. In a large bowl, combine cooled pasta, chopped romaine, remaining 1/3 cup Parmesan, and most of the sliced chicken.
• 5. Pour on dressing a bit at a time, tossing until everything is lightly but thoroughly coated.
• 6. Top with remaining chicken and croutons. Garnish with extra Parmesan and freshly ground black pepper.
• 7. Serve right away, or chill up to 30 minutes for a colder pasta salad.

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Why You’ll Love This Recipe

• Combines two favorites in one bowl: creamy Caesar salad and comforting pasta.
• Hearty enough to be a full meal, thanks to plenty of grilled chicken and pasta.
• Perfect make-ahead option for lunches, potlucks, and summer gatherings.
• Easy, flexible recipe with simple ingredients you can find in any grocery store.

Grocery List

• Produce: 2 romaine hearts, 2 garlic cloves, 1 lemon
• Dairy: Parmesan cheese, plain Greek yogurt or sour cream
• Pantry: Dry short pasta, boneless skinless chicken breasts, mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, anchovy fillets or anchovy paste (optional), dried Italian herbs, garlic powder, croutons, salt, black pepper

Full Ingredients

For the Grilled Chicken

• 1 lb (450 g) boneless skinless chicken breasts (about 2 medium)
• 1 tbsp olive oil
• 1/2 tsp kosher salt (or 1/4 tsp fine sea salt)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried Italian seasoning (or dried oregano)
• Optional: 1 tsp fresh lemon juice for a brighter flavor

For the Pasta

• 8 oz (225 g) dry short pasta, such as penne, rotini, or farfalle
• 1 tsp kosher salt (for salting the pasta water)
• 1 tsp olive oil (to toss with cooked pasta so it does not stick)

For the Caesar Dressing

• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 2 tbsp freshly squeezed lemon juice (from about 1 lemon)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 garlic cloves, very finely minced or grated
• 2 anchovy fillets, minced, or 1 tsp anchovy paste (optional but recommended for classic flavor)
• 1/3 cup finely grated Parmesan cheese
• 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1–3 tbsp water or milk, to thin dressing to desired consistency

For the Salad Assembly

• 2 medium romaine hearts, chopped into bite-size pieces (about 6 packed cups)
• 1/3 cup finely grated Parmesan cheese (in addition to the amount in the dressing)
• 1 1/2 cups crunchy croutons
• Optional garnish: extra shaved or shredded Parmesan and more black pepper

Step-by-Step Instructions

Step 1: Cook and Cool the Pasta

Bring a large pot of water to a rolling boil. Add 1 teaspoon of kosher salt, then stir in the 8 ounces (225 g) of dry short pasta. Cook according to the package directions until al dente (usually 9–11 minutes), stirring occasionally so it does not stick.

When the pasta is just tender, drain it in a colander. Rinse immediately under cold running water for 30–60 seconds to cool it down and stop the cooking. Shake off as much water as you can, then transfer the pasta to a large mixing bowl. Toss with 1 teaspoon olive oil to lightly coat the pasta and prevent clumping. Set aside to continue cooling while you prepare the chicken and dressing.

Step 2: Season the Chicken

While the pasta cooks, pat the chicken breasts dry with paper towels. Place them on a plate or in a shallow dish. Drizzle with 1 tablespoon olive oil, then sprinkle evenly with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried Italian seasoning. If you like a brighter flavor, add 1 teaspoon fresh lemon juice as well.

Rub the seasonings into both sides of the chicken until well coated. Let the seasoned chicken rest at room temperature for about 10–15 minutes while you preheat the grill or grill pan. This helps it cook more evenly.

Step 3: Grill the Chicken

Preheat an outdoor grill or grill pan to medium-high heat (about 400–425°F / 200–220°C). Lightly oil the grates if needed to prevent sticking.

Place the chicken breasts on the hot grill. Cook for 5–6 minutes on the first side without moving them, until you see clear grill marks and the chicken releases easily. Flip and cook for another 5–6 minutes on the second side, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer at the thickest part.

Transfer the cooked chicken to a cutting board, tent loosely with foil, and let rest for at least 5 minutes. Resting keeps the juices inside so the chicken stays moist when sliced.

Step 4: Make the Creamy Caesar Dressing

While the chicken rests, make the dressing. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt (or sour cream), 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth and creamy.

Add the finely minced or grated garlic, the minced anchovy fillets or anchovy paste (if using), 1/3 cup finely grated Parmesan, 1/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Whisk again until everything is well combined.

To adjust the consistency, slowly whisk in 1–3 tablespoons of water or milk, a little at a time, until the dressing is thick but pourable, like heavy cream. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Set aside.

Step 5: Chop the Romaine and Slice the Chicken

Rinse the romaine hearts under cold water and dry them thoroughly using a clean kitchen towel or salad spinner. It is important that the leaves are as dry as possible so the dressing clings well and the salad does not get watery.

Chop the romaine into bite-size pieces and place it in the large bowl with the cooled pasta.

Slice the rested grilled chicken across the grain into thin strips or bite-size pieces. For the nicest presentation, reserve a few slices to lay on top of the finished salad and add the rest directly to the bowl with the pasta and romaine.

Step 6: Toss the Pasta Salad with Dressing

To the bowl with pasta and romaine, add 1/3 cup finely grated Parmesan. Pour about two-thirds of the Caesar dressing over the salad. Using salad tongs or two large spoons, gently toss until the pasta and lettuce are evenly coated.

Take your time and toss from the bottom of the bowl up, so the dressing distributes without bruising the lettuce. If the salad seems dry, add more dressing a little at a time until it is nicely coated but not soupy. You may have a bit of dressing left over, depending on how saucy you like your pasta salad.

Step 7: Add Croutons, Garnish, and Serve

Gently fold in 1 1/2 cups croutons, reserving a small handful for garnish if you like. Scatter the reserved sliced chicken over the top of the salad. Finish with extra shaved or grated Parmesan and a few twists of freshly ground black pepper.

You can serve the Chicken Caesar pasta salad right away at room temperature, or cover and chill it for up to 30 minutes for a colder, slightly more set salad. If chilling, wait to add the croutons until just before serving so they stay crunchy.

Pro Tips

• Cool the pasta fully: Rinsing the pasta under cold water and tossing with a little oil keeps it from turning mushy and helps the dressing cling better.
• Dry the romaine well: Wet lettuce waters down the dressing. Use a salad spinner or pat the leaves dry thoroughly.
• Rest the chicken: Letting the grilled chicken rest for at least 5 minutes before slicing keeps it juicy and flavorful.
• Add dressing gradually: You can always add more, but you cannot take it away. Start with two-thirds of the dressing and adjust to taste.
• Croutons last: For maximum crunch, add croutons right before serving, especially if the salad will sit for a bit.

Variations

• Rotisserie shortcut: Skip grilling and use 2–3 cups shredded rotisserie chicken. Toss it directly into the salad for an even faster meal.
• Lighter version: Use all Greek yogurt in place of mayonnaise, and reduce the Parmesan slightly for a lighter but still creamy salad.
• Vegetarian Caesar pasta salad: Omit the chicken and anchovies, and add a can (15 oz / 425 g) of rinsed chickpeas or grilled tofu cubes for protein.

Storage & Make-Ahead

For the best texture, Chicken Caesar pasta salad is best enjoyed the day it is made. However, you can prepare several components ahead:

Cook the pasta up to 2 days in advance, toss with a little oil, and store in an airtight container in the refrigerator. Grill and slice the chicken up to 2 days ahead as well; cool completely before refrigerating. The Caesar dressing can be made 3–4 days in advance and kept in a sealed jar in the fridge. Wait to chop the romaine until just before serving so it stays crisp.

If you need to store leftovers of the assembled salad, keep them in an airtight container in the refrigerator for up to 2 days. The romaine and croutons will soften over time, but the flavors will still be delicious. For best results, store croutons separately and add them fresh each time you serve the salad.

Nutrition (per serving)

Estimated for 1 of 4 servings: about 750 calories; 40 g protein; 50 g carbohydrates; 35 g fat; 3 g fiber; approximately 1000 mg sodium. Actual values will vary based on brands used, exact ingredient amounts, and any substitutions.