Tasty Chicken Caesar Pasta

Category: Satisfying Entrées for Any Occasion

Grab juicy chicken, tender pasta, and fresh romaine lettuce—then mix it all with homemade Caesar sauce for a meal that's super easy and filling. Parmesan cheese ramps up the flavor, and if you toss in crunchy garlic croutons, it gets even better. Cherry tomatoes and chopped parsley take it up a notch, making every bite pop with freshness. It's a perfect mix of protein, veggies, and cozy carbs, so it's pretty much a win for any meal. Whether you're feeding a crowd at a get-together, packing lunch, or just want a fast dinner, this dish has got you covered. You won't spend much more than half an hour on it, either.

Dana
Updated on Sat, 05 Jul 2025 13:05:29 GMT
Pasta in a bowl with chicken chunks and fresh tomatoes. Pin
Pasta in a bowl with chicken chunks and fresh tomatoes. | chefsnaps.com

Whenever I want something that checks the comfort food box AND tastes super fresh, I whip up my favorite Chicken Caesar Pasta Salad. Each pasta and chicken piece gets coated in creamy Caesar, so every bite is awesome. It’s the perfect dinner or meal prep option and always a crowd hit at potlucks.

The first time I put this together was after a day at the park with a handful of grilled chicken left. After that, my friends kept asking me to bring it to parties. It never lasts long once I set the bowl out!

Ingredients

  • Salt and black pepper: Start with a little, then tweak to taste. Fresh cracked pepper makes each forkful pop
  • Parmesan cheese: Shred your own from a chunk right before adding—way better flavor. Use some for tossing in and more for the dressing
  • Cherry tomatoes: Grab the ones that feel the firmest—they’re sweet and bursty
  • Mayonnaise: This creamy staple builds the dressing’s base, so pick a good-tasting one
  • Dijon mustard: Gives the sauce a zippy kick and helps it all blend together
  • Fresh parsley: Totally optional, but throwing some on at the end makes the whole salad look super fresh
  • Worcestershire sauce: Deepens the flavors without making it fishy
  • Garlic croutons: Buy from the store, but making your own with stale bread gives more crunch and garlicy goodness
  • Extra virgin olive oil: Only add the kind that smells fruity, never bitter
  • Romaine lettuce: For crunch and color, tear up those rich green leaves
  • Lemon juice: Squeeze a lemon for a nice tang that brightens up all the creamy stuff
  • Anchovy paste: Not required, but a dab makes it taste classic Caesar without tasting fishy
  • Bowtie pasta or penne: Short pasta shapes work best. Boil just to ‘al dente’ so your noodles hold up
  • Garlic: Chop realllly fine so you don’t bite into raw chunks
  • Cooked chicken breast: Rotisserie, grilled, or roasted—just chop or shred so every piece grabs some sauce
  • Parmesan cheese: Finely grate to help it melt right into the homemade Caesar dressing

Easy Instructions

Add Cheese and Croutons:
Finish off by tossing in that freshly grated parm and gently mix one last time. Toss more croutons up top just before eating so they stay crunchy, and splash a bit more dressing for extra creaminess if you feel like it
Toss Salad Ingredients:
Get a huge bowl and drop in your cooled pasta, chicken pieces, romaine, and halved tomatoes. Pour over most of the dressing and gently mix everything until evenly coated (either use clean hands or big spoons for this part)
Mix the Dressing:
Grab a bowl and whisk together your mayo, olive oil, lemon juice, Dijon, garlic, anchovy paste if you want, Worcestershire, and a handful of finely grated parm. Stir till it’s smooth and creamy, then add some salt and pepper and take a quick taste. Add more lemon or mustard if that’s your vibe
Cook the Chicken:
No leftovers? Just season raw chicken breast with salt and pepper then cook in a hot pan until both sides are golden and no pink remains—about 4 minutes per side. Let it rest THEN chop or shred so it stays juicy
Boil the Pasta:
Fill a giant pot with salted water, get it boiling, and toss in your pasta. Cook eight to ten minutes so it’s still got some bite. Drain and spread out on a tray or let it chill in a colander so pieces don’t stick together
A bowl of pasta with chicken and tomatoes. Pin
A bowl of pasta with chicken and tomatoes. | chefsnaps.com

Parmesan’s where the magic happens here. It melts right into the sauce and every bite gets richer and nuttier. Everyone in my house piles extra on, especially my little sister—she’s made a mountain of cheese her go-to move

Storage Tips

Stick any leftovers in a sealed container in your fridge and eat them up within two days. For ultimate crunch, save those croutons on the side until you serve up your lunch. Don’t freeze it—the lettuce and tomatoes get mushy—but it’s perfect for next-day meals

Ingredient Swaps

If you’re after more greens, use chopped kale or even baby spinach. Rotisserie chicken works fast and tastes awesome too. Don’t wanna use anchovies? Just add an extra splash of Worcestershire or some soy sauce for serious depth. Gluten-free pasta doesn’t crumble and holds up great

How to Serve It

It’s so filling on its own, but pair it with tomato soup or crunchy focaccia for a comfort meal. Grilled corn or a side of fruit makes it picnic-ready. Want more protein? Hardboiled eggs or some crispy bacon on the side totally switch it up

A bowl of pasta with chicken and tomatoes. Pin
A bowl of pasta with chicken and tomatoes. | chefsnaps.com

Where It Comes From

This dish is a modern American twist on classic Caesar salad, first whipped up by an Italian-American chef in Mexico. Pasta and chicken started popping up in Caesar-style combos back in the 80s and quickly became a hearty, favorite salad. Mashing up traditional flavors with no-fuss dinner vibes, it’s a serious crowd-pleaser

Recipe FAQs

→ Can I swap in rotisserie chicken?

Totally, just tear or chop up a cooked rotisserie chicken and toss it right in. Makes throwing this together even faster.

→ What pasta shapes should I try?

Penne and bowties work great because they've got some shape to them and catch all that Caesar goodness in every bite.

→ Do I need to use anchovy paste in the sauce?

Anchovy paste gives the classic taste but it's not a deal-breaker. Leave it out if you want or just use extra parmesan to keep things tasty.

→ How do I keep leftovers fresh?

Pop any leftovers in a sealed container in the fridge—they’ll be good for a couple of days. Hold off on the croutons until you eat so they stay crispy.

→ Can I make the Caesar dressing before I need it?

For sure! Mix up the dressing and stash it in the fridge for up to three days. Just give it a good stir before using since it might separate a bit.

Chicken Caesar Pasta

Juicy chicken, crisp lettuce, and pasta tossed with creamy Caesar for a big hit of flavor.

Preparation Time
15 min
Cooking Time
15 min
Total Time
30 min
By: Dana

Category: Main Dishes

Difficulty: Easy

Cuisine: Italian-American

Yield: 4 Servings (1 extra big pasta salad for 4 people)

Dietary Preferences: ~

Ingredients

→ Salad Base

01 10 g chopped parsley, fresh (if you want)
02 50 g crunchy garlic croutons
03 60 g parmesan cheese, grated right before using
04 150 g cherry tomatoes, split in half
05 200 g romaine lettuce, sliced up
06 320 g cooked chicken breast, cut or pulled apart
07 225 g bowtie or penne pasta, cooked so it’s still got a little bite

→ Caesar Dressing

08 2 g fresh cracked black pepper
09 1.5 g salt
10 30 g parmesan cheese, really finely grated
11 3 ml Worcestershire sauce
12 5 g anchovy paste (totally up to you)
13 2 garlic cloves, smashed up
14 15 g Dijon-style mustard
15 30 ml lemon juice, squeezed by hand
16 45 ml extra virgin olive oil
17 120 g mayo

Steps

Step 01

Right at the end, toss on some garlic croutons and extra dressing if that’s your thing. Sprinkle with parsley to brighten things up.

Step 02

Sprinkle some fresh parmesan all over and give the salad another gentle toss so it ends up everywhere.

Step 03

In a big bowl, add the cooled pasta, chicken, all that crisp lettuce, and tomatoes. Pour over your dressing and move everything around so it’s covered.

Step 04

In a bowl, mix together mayo, olive oil, squeezed lemon juice, Dijon mustard, mashed garlic, anchovy paste if that’s your style, Worcestershire, and the parmesan. Whisk until it’s one smooth blend.

Step 05

Dust your chicken with salt and pepper. Heat a pan with a splash of oil, cook until the outside’s golden and it’s done. Chop or shred into small chunks.

Step 06

Fill your big pot with salty water, let it come to a good boil, then add the pasta. Cook till it’s just firm. Drain, let it cool off in a colander.

Notes

  1. Cool the pasta all the way down so your greens don’t get soggy.

Required Tools

  • Measuring cups and spoons
  • Whisk
  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Colander
  • Large pot

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has dairy (parmesan, mayo), gluten (pasta, croutons), egg (mayo), fish (anchovy paste), and could have soy (Worcestershire).

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 520
  • Fats: 28 g
  • Carbohydrates: 45 g
  • Protein: 28 g