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Chicken Caesar Pasta Salad

Caesar pasta salad with grilled chicken, romaine, Parmesan, and croutons tossed in creamy Caesar dressing. Penne or rotini pasta is cooked, chilled for a tender-cold texture, then finished with crunchy croutons and lemon.
Prep Time 20 minutes
Cook Time 15 minutes
chilling 1 hour
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620

Ingredients
  

Pasta and salad base
  • 1 lb penne or rotini pasta
  • 2 cup grilled chicken breast, diced
  • 4 cup romaine lettuce, chopped
  • 1 cup Caesar dressing
  • 1 cup croutons
  • 0.5 cup Parmesan cheese, grated
  • 0.5 cup cherry tomatoes, halved
  • Salt and pepper to taste
  • Lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and chill
  1. Cook penne or rotini pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking (about 15 minutes total cook time).
  2. Combine pasta, grilled chicken breast, romaine lettuce, and cherry tomatoes in a large bowl, mixing gently to distribute everything evenly.
  3. Add Caesar dressing and toss until all pasta and greens are evenly coated.
  4. Sprinkle Parmesan cheese over the top, then season with salt and pepper and toss again so seasoning is evenly dispersed.
  5. Refrigerate the salad for at least 1 hour to set the flavor and chill the pasta (aim for 40°F/4°C or colder).
Finish and serve
  1. Top with croutons just before serving so they stay crunchy (no baking time needed).
  2. Serve with lemon wedges on the side for squeezing over each portion.

Notes

Pro tip: rinse the cooked pasta under cold water so it cools quickly and stays firm when chilled. Store covered in the refrigerator for up to 3 days; add croutons right before serving for best crunch. Freezing isn’t recommended because the romaine and croutons lose texture. For a lighter option, use low-fat Caesar dressing to reduce calories while keeping the same pasta-and-chicken salad format.