
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

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

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.