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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
