Description
A delightful fusion of classic Caesar salad and pasta, this Chicken Caesar Pasta Salad is packed with flavor and perfect for any gathering.
Ingredients
Scale
- 2 large (1.5 lbs) boneless, skinless chicken breasts
- 1 tbsp olive oil (plus more for cooking)
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ tsp salt
- 12 oz dry pasta (rotini, fusilli, penne, or farfalle)
- 1–2 tbsp salt (for boiling water)
- ½ cup mayonnaise
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 clove garlic, minced
- 1 tsp anchovy paste (optional)
- ¼ tsp black pepper
- ¼ tsp salt (or to taste)
- 2–4 tbsp cold water or milk (for thinning)
- 2 cups chopped crisp Romaine lettuce
- ½ cup cherry tomatoes, halved (optional)
- ½ cup cucumber, diced (optional)
- ½ cup croutons
- Extra freshly grated Parmesan cheese (for garnish)
- Freshly cracked black pepper (for garnish)
Instructions
- Prepare Chicken: Start by patting the chicken breasts dry with a paper towel. In a small bowl, combine olive oil, Italian seasoning, garlic powder, onion powder, black pepper, and salt. Rub this mixture all over the chicken breasts.
- Cook Chicken: Heat a skillet over medium-high heat. Cook the chicken for about 5-8 minutes on each side until golden brown and reaches an internal temperature of 165°F. Let it rest for 5-10 minutes before dicing it into ½ to ¾ inch cubes.
- Cook Pasta: In a large pot, bring salted water (1-2 tbsp salt) to a rolling boil. Add dry pasta and cook according to package instructions until al dente. Drain the pasta, rinse it under cold water, then shake off any excess water.
- Prepare Pasta for Salad: Transfer the cooled pasta to a large bowl. Drizzle with olive oil, tossing to prevent it from sticking together.
- Make Creamy Caesar Dressing: In a medium bowl, combine mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Whisk everything together until smooth.
- Adjust Dressing Consistency: If the dressing feels too thick, slowly add cold water or milk, whisking to reach your desired consistency. Taste it, adjusting salt and pepper as needed.
- Assemble Salad: In the large bowl with pasta, add in the diced, cooled chicken. Pour about two-thirds of the dressing over the top, then gently toss everything together to coat.
- Add Fresh Ingredients: Mix in cherry tomatoes and cucumber if using, along with the chopped Romaine lettuce. Pour the remaining dressing over the salad, tossing gently until the lettuce is lightly coated.
- Chill Salad: Cover the bowl and pop it in the refrigerator for at least 1-2 hours.
- Garnish and Serve: Before serving, give the salad another gentle toss. Sprinkle on the croutons, extra freshly grated Parmesan cheese, and cracked black pepper. Serve it right away for the best experience!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze dressing separately and keep chicken and pasta frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pasta salad, chicken salad, Caesar salad, easy recipe, family meal