There’s something about a well-made Caesar salad that just hits the spot. Add in tender, juicy chicken, al dente pasta, and a creamy homemade dressing, and you’ve got yourself a meal that’s both satisfying and refreshing.
I first made this dish on a scorching summer day when I wanted something hearty but not too heavy. The crunch of fresh romaine, the tang of Parmesan, and the garlicky goodness of the dressing made it an instant family favorite.
Now, I make it all year round because, let’s be honest, comfort food doesn’t have a season.
Chef’s Tips:
- For Extra Crunch: Add toasted walnuts or sliced almonds.
- Want More Protein? Toss in some hard-boiled eggs or crispy bacon.
- Make it Lighter: Swap out mayo for Greek yogurt and use whole-wheat pasta.
- Vegetarian Twist: Skip the chicken and add roasted chickpeas or marinated tofu.
Serving Suggestions:
This salad is perfect on its own for lunch or dinner, but it also pairs beautifully with a warm garlic breadstick or a simple cup of soup. Serve in a chilled bowl for extra freshness, and don’t forget a sprinkle of extra Parmesan before serving!
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Creamy Caesar Chicken Pasta Salad
A refreshing mix of grilled chicken, pasta, crisp romaine, and a creamy homemade Caesar dressing, perfect for a wholesome meal.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
For the Salad:
- 2 cups cooked chicken breast (grilled or rotisserie), chopped
- 8 oz penne or bowtie pasta
- 3 cups fresh romaine lettuce, chopped
- 1/2 cup cherry tomatoes, halved
- 1/3 cup shaved Parmesan cheese
- 1/4 cup red onion, thinly sliced
- 1/3 cup croutons (or toasted sourdough cubes)
- 2 tbsp chopped fresh parsley (optional)
For the Caesar Dressing:
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/4 cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tsp Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp olive oil
- 2 tbsp water (for thinning, if needed)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
If you’re using grilled chicken, let it rest before chopping. If using rotisserie chicken, remove the skin and shred or dice the meat. Want extra flavor? Toss the chicken in a little olive oil, lemon juice, and a pinch of garlic powder.
In a bowl, whisk together mayonnaise, Parmesan cheese, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking until smooth. If the dressing is too thick, add a bit of water to reach your desired consistency.
In a large bowl, combine the romaine lettuce, cooked pasta, cherry tomatoes, red onion, Parmesan, and croutons. Add the chopped chicken.
Drizzle the homemade Caesar dressing over the salad and toss gently to coat everything evenly. Serve immediately, garnished with fresh parsley if desired.
Notes
Best served fresh but can be refrigerated for up to a day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Pasta
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 per serving
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
