Introduction
This Chicken Caesar Pasta Salad combines the iconic flavors of a Caesar salad with the heartiness of pasta for a perfect all-in-one meal. You get a delicious mix of tender chicken, crisp romaine, sweet tomatoes, and a savory, garlicky dressing all tossed together. It’s ideal for summer potlucks, quick weeknight dinners, or meal prep that actually tastes great.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8
Ingredients
- 1 pound sprial pasta (like fusilli or rotini pasta)
- 1 tablespoon olive oil
- ¾ pound boneless, skinless thin-sliced chicken breast
- 2 teaspoons garlic pepper
- 1 lemon (halved)
- 2 cups romaine lettuce (well chopped)
- 1½ cups cherry tomatoes (halved )
- ½ cup thinly sliced green onions
- ⅓ cup chopped fresh basil
- ⅓ cup finely grated Parmesan cheese (plus additional for garnish (grated or shaved))
- ⅓ cup Caesar salad dressing (store-bought or homemade)
- ½ teaspoon freshly ground black pepper (or to taste)
- 1½ cups croutons (homemade or store-bought)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking. Set aside in a large bowl.
- While the pasta cooks, season the chicken breast on both sides with the garlic pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, or until cooked through and golden brown. Transfer to a cutting board to rest for 5 minutes, then slice into thin strips or bite-sized pieces.
- Juice half of the lemon over the sliced chicken. Set aside.
- To the large bowl with the cooled pasta, add the chopped romaine, halved cherry tomatoes, sliced green onions, chopped basil, and ⅓ cup of grated Parmesan cheese.
- Add the sliced chicken and any juices from the cutting board to the bowl.
- Pour the Caesar dressing over everything. Season with the black pepper. Gently toss the salad until everything is evenly coated.
- Just before serving, add the croutons and toss once more. Garnish with additional Parmesan cheese. Serve immediately.
Variations
- Deconstructed Bowl: Layer the components separately in a bowl or on a platter for a beautiful presentation, letting everyone build their own perfect bite.
- No-Cook Shortcut: Use a store-bought rotisserie chicken, shredded, instead of cooking the chicken breast yourself.
- Vegetarian Twist: Omit the chicken entirely and add a can of rinsed chickpeas or white beans for a hearty, protein-rich vegetarian version.
- Warm Pasta Salad: Skip rinsing the pasta after draining and toss the hot pasta directly with the dressing, chicken, and cheese. Add the lettuce and croutons just before serving for a slightly wilted, warm salad experience.
Tips for Success
- Don’t Overcook the Pasta: Cook to al dente so it holds its shape and doesn’t become mushy when tossed.
- Cool Your Pasta: Rinsing stops the cooking and cools the pasta quickly, preventing it from wilting the delicate romaine lettuce.
- Season the Chicken Well: The garlic pepper adds a ton of flavor. If your blend isn’t salty, consider adding a pinch of salt to the chicken before cooking.
- Add Croutons Last: Stir them in right before serving to ensure they stay crunchy and don’t get soggy from the dressing.
Storage & Reheating
Store leftover salad (without croutons) in an airtight container in the refrigerator for up to 3 days. The croutons should be stored separately at room temperature. This salad is best served cold and is not recommended for reheating, as the lettuce will wilt. Add fresh croutons when ready to eat.
FAQ
Can I make this ahead of time?
Yes, for the best texture, prep all components (cook pasta, cook and slice chicken, chop veggies) and store them separately. Combine everything, except the croutons, up to 4 hours in advance and refrigerate. Add dressing and croutons just before serving.
My dressing seems too thick. What can I do?
If using a store-bought dressing, you can thin it slightly with a teaspoon of water, a squeeze of lemon juice from your reserved lemon half, or a touch of olive oil.
What can I use instead of garlic pepper?
If you don’t have garlic pepper, use 1 teaspoon garlic powder and 1 teaspoon black pepper, plus a pinch of salt.
Is it okay to use a different type of pasta?
Absolutely. Any short pasta shape like penne, farfalle, or shells will work well. Just ensure you cook it al dente.
Can I use regular chicken breasts instead of thin-sliced?
Yes, but they will take longer to cook. Pound thicker breasts to an even thickness for faster, more even cooking, or bake/pan-sear until the internal temperature reaches 165°F.
Why is my salad soggy?
This usually happens if the salad is dressed too far in advance, or if warm pasta is mixed with the lettuce. Ensure all components are cooled before combining and add the dressing at the last minute.
