Chicken Caesar Pasta Salad Recipe

Introduction

Chicken Caesar Pasta Salad is a refreshing twist on the classic Caesar salad, combining tender chicken, crisp romaine, and al dente pasta. Tossed with creamy Caesar dressing and fresh ingredients, it makes a perfect light lunch or easy dinner.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 ¾ lbs.)
• Salt and pepper, to taste
• 1 ½ cups Caesar dressing (divided)
• 2 tablespoons olive oil (divided)
• ½ lb. penne rigate
• 2 hearts romaine lettuce (chopped, washed, and dried)
• ¾ cup cherry tomatoes (halved)
• ½ cup croutons
• ½ cup Parmesan cheese (shredded or shaved)
• 1 tablespoon lemon juice

Instructions

1. Step 1: Cut the chicken breasts lengthwise to create thinner slices. Place them in a freezer bag or between plastic wrap and pound to about ½ inch thick. Pat dry.
2. Step 2: Lightly season the chicken with salt and pepper. Place ½ cup of Caesar dressing in a gallon freezer bag, add the chicken, remove excess air, seal, and let it marinate at room temperature for 20 minutes.
3. Step 3: While the chicken marinates, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and spread on a tray or parchment paper. Drizzle with 1 tablespoon olive oil and toss to coat. Let it cool for 5 minutes.
4. Step 4: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden brown. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
5. Step 5: In an extra-large bowl, add the cooled pasta and ¼ cup Caesar dressing. Toss to coat evenly. Add the chicken and another ¼ cup dressing, tossing again.
6. Step 6: Add chopped romaine, cherry tomatoes, croutons, Parmesan cheese, lemon juice, and the remaining ¼ cup of dressing. Toss everything well to combine.
7. Step 7: Transfer the salad to a clean bowl if desired. Serve immediately or refrigerate for up to 3 hours before serving.

Tips & Variations

• For extra flavor, add freshly cracked black pepper or a sprinkle of smoked paprika to the chicken before searing.
• Swap penne for fusilli or rotini for a different pasta shape that holds dressing well.
• Use homemade Caesar dressing or a lighter yogurt-based version to reduce calories.
• Include chopped fresh herbs like parsley or basil for added freshness.
• To keep croutons crunchy, add them just before serving rather than mixing in early.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep croutons separate and add just before serving. When reheating, it’s best to enjoy the salad cold or at room temperature as the pasta and dressing are meant to be served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken for this salad?

Yes, pre-cooked or rotisserie chicken works well and saves time. Just shred or cut it into bite-sized pieces and add it when assembling the salad.

How can I make this salad vegetarian?

Omit the chicken and consider adding chickpeas or grilled vegetables for protein. Use vegetarian Caesar dressing that does not contain anchovies.

Chicken Caesar Pasta Salad Recipe

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★★★★★

4.6 from 143 reviews

• Author: Ben
• Total Time: 40 minutes
• Yield: 4–6 servings 1x

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Description

A vibrant and creamy Chicken Caesar Pasta Salad featuring tender seared chicken, al dente penne pasta, crisp romaine lettuce, juicy cherry tomatoes, crunchy croutons, and shredded Parmesan cheese, all tossed in a tangy Caesar dressing with a hint of fresh lemon juice. Perfect for a refreshing meal or potluck dish, this salad balances protein and fresh ingredients with a classic Caesar twist.

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Ingredients

Scale 1x2x3x

Chicken

• 2 large boneless/skinless chicken breasts (about 1 ¾ lbs.)
• Salt, to taste
• Pepper, to taste
• ½ cup Caesar dressing (for marinating)
• 1 tablespoon olive oil (for searing)

Pasta Salad

• ½ lb. penne rigate
• 1 cup Caesar dressing (divided: ¼ cup + ¼ cup + ¼ cup used in salad, and ¼ cup extra leftover optional)
• 1 tablespoon olive oil (for pasta)
• 2 hearts romaine lettuce, chopped, washed, and dried
• ¾ cup cherry tomatoes, halved
• ½ cup croutons
• ½ cup Parmesan cheese, shredded and/or shaved
• 1 tablespoon lemon juice

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Instructions

1. Marinate the Chicken: Cut each chicken breast in half lengthwise to get thinner slices. Place them in a gallon freezer bag or between sheets of plastic wrap, then use the textured side of a meat mallet to pound the chicken to about ½ inch thickness. Pat the pieces dry thoroughly with paper towels. Sprinkle lightly with salt and pepper.
2. Prep Marinating Mixture: Pour ½ cup of Caesar dressing into a gallon freezer bag and add the chicken slices. Remove excess air and seal the bag tightly. Let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
3. Cook the Pasta: While the chicken marinates, prepare your other ingredients. Bring a large pot of salted water to a boil. Add the penne rigate and cook until al dente according to package instructions (typically about 10-12 minutes). Drain the pasta and spread it out on a tray or parchment paper to cool slightly. Drizzle with 1 tablespoon of olive oil and toss to coat to prevent sticking. Let the pasta cool for about 5 minutes.
4. Sear the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken slices in batches so they don’t overcrowd the pan. Sear each side for 4-5 minutes until golden brown and cooked through. Remove the chicken and let it rest for 10 minutes before slicing into bite-sized pieces.
5. Assemble the Salad: In an extra-large bowl, combine the cooled pasta with ¼ cup Caesar dressing and toss well to coat. Add the sliced chicken along with another ¼ cup Caesar dressing, tossing again to distribute evenly. Add chopped romaine lettuce, halved cherry tomatoes, croutons, Parmesan cheese, lemon juice, and the remaining ¼ cup Caesar dressing. Toss gently but thoroughly to mix all ingredients and dress the salad evenly.
6. Serve or Chill: Transfer the salad to a clean serving bowl if desired. This salad can be served immediately or chilled in the refrigerator for up to 3 hours before serving to allow flavors to meld. Note that there will be approximately ¼ cup of Caesar dressing left over, which can be used as extra dressing if preferred.

Notes

• For best flavor, do not skip resting the chicken after searing to keep it juicy.
• Use a good quality Caesar dressing for maximum taste; homemade or store-bought both work.
• You can prepare the pasta and chicken ahead and assemble just before serving.
• Adjust lemon juice to taste for added brightness.
• For a lower-fat version, use a light Caesar dressing or reduce the amount of dressing used.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Chicken Caesar Pasta Salad, Caesar pasta salad, chicken pasta salad, easy summer salad, penne pasta salad, creamy salad