Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad combines tender pasta, crisp romaine, Parmesan cheese, bacon, and creamy Caesar dressing for an easy meal that’s perfect for lunches, potlucks, and warm-weather dinners.

If you’re a fan of Caesar salad, this heartier twist is about to be your new favorite!

Chicken Caesar Pasta Salad with lemon slices

Holly’s Recipe Highlights: Chicken Caesar Pasta Salad

Flavor: This salad has the classic savory, tangy flavor of Caesar salad paired with hearty pasta, smoky bacon, and crunchy croutons.
Prep Note: Make the dressing first so the garlic, lemon, Parmesan, and anchovy flavors can blend while you prep the salad.
Time-Saving Tip: Use rotisserie chicken, bottled Caesar dressing, or pre-cooked bacon for faster and easier prep.

Total Time: 30 Mins Servings: 8 Cooking Method: Stovetop/Grilled

Ingredients for Chicken Caesar Pasta Salad

lettuce , parmesan , oil , pasta , croutons , chicken , cajun seasoning , bacon , dressing with labels to make Chicken Caesar Pasta Salad

Farfalle Pasta: This shape holds creamy dressing well and adds a hearty bite. Rotini, penne, or medium shells are also great substitutes.
Romaine Lettuce: Romaine gives the classic crisp Caesar salad crunch, but can be replaced with iceberg or little gem. Chop it just before serving, and make sure it is completely dry to keep it fresh and crisp.
Croutons: Use store-bought croutons or easily make your own homemade croutons instead.
Bacon: Bacon adds a smoky, salty flavor to the salad. Use leftover cooked oven bacon or bacon bits, or omit them for a lighter version.
Anchovy Paste: This adds the signature savory Caesar flavor without tasting fishy. It can be reduced or omitted, but the dressing will be milder.
Mayo and Yogurt: Mayonnaise makes the dressing creamy and helps it cling to the pasta. Greek yogurt or sour cream lightens it while keeping it tangy and rich. Use more Greek yogurt and less mayonnaise for a tangier dressing.
Chicken: Chicken breasts are optional if you’re serving this as a side dish, but they turn this pasta salad into a complete meal.

adding ingredients together for Chicken Caesar Pasta Salad

How to Make Chicken Caesar Pasta Salad

Make the Caesar dressing first and refrigerate.
Cook the pasta until al dente, then rinse it under cold water.
Season and grill the chicken. Let it cool before chopping.
Toss the pasta, chicken, romaine, bacon, Parmesan, and croutons in a large bowl.
Add the dressing (full recipe below) and serve with lemon wedges.

Cook Al Dente: Cooking the pasta al dente helps it hold its shape after dressing.
Rinse After Cooking: Rinse the pasta under cold water to stop the cooking and keep the pasta from getting mushy in the salad.
Let the Chicken Cool: Let it cool completely before adding it so the lettuce stays crisp and doesn’t wilt.
Make-Ahead Salad: If making it ahead, leave out the romaine and croutons until serving so they don’t get soggy.
Double the Dressing: This dressing is so good, I like to double it! Then save the extra for Caesar salads, wraps, or grilled chicken later in the week.

Chicken Caesar Pasta Salad with lemon and bacon

Storing Pasta Salad

Keep leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, store the romaine and croutons separately if making this ahead.

If the salad has already been tossed with lettuce and croutons, it is best eaten within 1 to 2 days because the lettuce will soften and the crouton will lose their crunch.

This salad does not freeze well.

More Creamy Pasta Salads

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Grilled chicken (optional)

To make the dressing, in a medium bowl, whisk mayonnaise, Greek yogurt, Parmesan, lemon juice, garlic, anchovy paste, dijon mustard, Worcestershire sauce, salt, and pepper. Refrigerate.
To make the salad, cook the pasta al dente in salted water according to the package directions. Drain well and rinse under cold water to stop it from cooking.
To grill the chicken, preheat the grill to medium heat.
Pound the chicken breasts to ½-inch thick. Rub the chicken breasts with olive oil and season with cajun seasoning or salt and pepper taste.
Grill over medium heat 5 to 6 minutes per side or until juices run clear and the chicken reaches an internal temperature of 165°F. Cool completely and then chop into bite sized pieces.
In a large salad bowl, combine pasta, chicken (if using), romaine, croutons, parmesan cheese, and bacon. Add the dressing a bit at a time and toss well to coat, you may not need all of the dressing.
Serve immediately with lemon wedges.

To make ahead, combine all ingredients in the salad bowl except for the romaine lettuce and croutons. Dress the pasta salad generously, as the pasta will absorb the dressing as it rests. Toss in the lettuce before serving.
Dressing:

Prepare the dressing first so the flavors can blend. I often double the dressing to have Caesar salad later in the week, too.
Homemade dressing can be replaced with bottled dressing.

To make this meal a side dish, leave out the chicken.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Pasta, Salad, Side Dish

Cuisine American

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