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A vibrant bowl of Chicken Caesar Pasta Salad, showcasing grilled chicken, fusilli pasta, fresh romaine, grated Parmesan, and creamy dressing.
Layla

Classic Chicken Caesar Pasta Salad

A delightful twist on the traditional Caesar salad, this recipe combines tender grilled chicken, al dente pasta, crisp romaine, and a creamy Caesar dressing for a satisfying and flavorful meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts sliced horizontally into 1/2-inch thick cutlets
  • 2 tbsp olive oil for grilling
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1 tsp garlic powder
For the Pasta
  • 12 oz rotini or penne pasta
  • 1 tbsp olive oil optional, to prevent sticking
  • 1 tsp salt for pasta water
For the Caesar Dressing
  • 1/2 cup mayonnaise full-fat recommended
  • 1/4 cup grated Parmesan cheese plus extra for garnish
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp water or milk, to thin, if needed
For the Salad Assembly
  • 1 head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup croutons store-bought or homemade
  • 1/4 cup red onion thinly sliced, optional
  • 1/4 cup fresh parsley chopped, for garnish (optional)

Equipment

  • Large Mixing Bowl
  • Grill Pan
  • Large Pot
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

Prepare the Chicken
  1. Pat chicken cutlets dry with paper towels. Season both sides with salt, black pepper, and garlic powder.
  2. Heat a grill pan or outdoor grill to medium-high heat. Lightly brush with 2 tablespoons olive oil.
  3. Grill chicken for 4-6 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
  4. Remove from heat, let rest for 5 minutes, then slice into bite-sized pieces. Set aside to cool.
Cook the Pasta
  1. Bring a large pot of salted water to a rolling boil. Add rotini or penne pasta and cook according to package directions until al dente.
  2. Drain the pasta thoroughly and rinse with cold water to stop cooking and cool it down. Optionally, toss with 1 tablespoon olive oil to prevent sticking. Set aside.
Make the Caesar Dressing
  1. In a medium bowl, whisk together mayonnaise, grated Parmesan cheese, fresh lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and black pepper until smooth.
  2. If the dressing is too thick, add water or milk, one tablespoon at a time, until desired consistency is reached.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled cooked pasta, grilled chicken pieces, chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion (if using).
  2. Pour the prepared Caesar dressing over the salad ingredients.
  3. Toss gently until all ingredients are well coated with the dressing.
  4. Add croutons and extra grated Parmesan cheese just before serving.
  5. Garnish with fresh chopped parsley, if desired.

Notes

For a quicker chicken option, use shredded rotisserie chicken. The Caesar dressing can be made a day ahead and stored in an airtight container in the refrigerator; whisk again before using. To keep croutons crisp, add them just before serving. This salad is best served chilled or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days, though the lettuce may wilt slightly over time.