Chicken Caesar Pasta Salad

Classic Chicken Caesar Pasta Salad with romaine lettuce, rotisserie chicken, homemade croutons, tomatoes, and fresh grated and shaved Parmesan, all tossed in an easy homemade Caesar Salad Dressing. This delicious dish is ideal for hot summer months when a light meal is desired. Serve as soon as it is prepared or chill for several hours.

This tasty pasta salad comes together quickly and easily but still tastes like you fussed over it. I love to take this tasty dish to parties, potlucks, and reunions. You can prepare the dressing and the croutons in advance, leaving more time for summer’s fun. Enjoy this tasty dish with chilled cherry lemonade or a cool refreshing Arnold Palmer Drink.

How to make Chicken Caesar Pasta Salad

First, bring a large pot of salted water to boil over medium-high heat and cook the pasta noodles al dente according to the package directions on the box and drain well in a colander. Rinse with just a little bit of cold water to stop the cooking process and keep the pasta from sticking. Meanwhile, stir the mayo, garlic, lemon juice, Dijon mustard, anchovy paste, Worcestershire Sauce, kosher salt, and black pepper together.

In a large bowl, add the pasta and stir to cool. Once cool, add the chopped romaine lettuce, cooked chicken, homemade croutons, grape tomatoes, Parmesan Cheese, and the dressing. Toss gently to coat and season with kosher salt and fresh ground black pepper to taste.

Recipe Notes

• Yes, real Caesar Dressing is made with anchovies. The taste is very subtle, and it is not going to smell like fish.
• Anchovy paste can be found at the grocery store in the same aisle as other canned fish like tuna and sardines. Once opened, store it in the refrigerator, and it will last about 3 months.
• Any short pasta shape will work with this recipe, including rotini, elbow macaroni, farfalle, fusilli, and cellentani pasta.
• Any cooked chicken works with this recipe. I like to use rotisserie chicken because it tastes so good and it is so convenient.
• You can use store-bought croutons, but I highly recommend homemade croutons. They take any salad’s flavor over the top, and they are so easy to make.
• Use fresh grated and/or shaved Parmesan Cheese (Parmigiano Reggiano). Buy it by the block and grate or shave it yourself.
• This salad is best served shortly after it is prepared. Store the salad covered in the fridge until serving time.
• Store leftovers in an airtight container in the fridge for up to 2 days. The lettuce will not stay as crisp, and the croutons will not stay as crunchy, but it is still flavorful.

How to store Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is best served shortly after it is prepared. Cover with plastic wrap and store in the fridge until ready to serve. Store leftovers in an airtight container in the fridge for up to 2 days. The lettuce will not stay as crisp, and the croutons will not stay as crunchy, but it is still flavorful. If it appears to be dry, simply add a little more dressing or mayonnaise.

More Pasta Salad Recipes to try

Chicken Caesar Pasta Salad Recipe

A summer fresh Chicken Caesar Pasta Salad with romaine lettuce, rotisserie chicken, croutons, grape tomatoes, and fresh Parmesan Cheese, all in a creamy Caesar Dressing

5 from 16 votes

Print Pin Rate

Course: side dish/pasta salad

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 10 servings

Calories: 428kcal

Author: Beth Pierce

Ingredients

Homemade Caesar Dressing

• 1 cup mayonnaise
• 2 cloves garlic pressed or minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• 1 teaspoon Worcestershire Sauce
• 1 pinch kosher salt
• Fresh ground black pepper to taste
• Chicken Pasta Salad
• 1 lb. penne pasta cooked al dente
• 4 cups romaine lettuce washed and chopped
• 2 ½ cups cooked chicken breasts cut into bite-size pieces
• 1 ½ cups homemade croutons
• 1 cup grape or cherry tomatoes halved
• ¾ cup shredded or shaved Parmesan Cheese
• Kosher salt and fresh ground black pepper to taste

Instructions

• Bring a large pot of salted water to boil and cook the pasta al dente according to the directions on the box and drain well in a colander. Rinse with just a little bit of cold water to stop the cooking process and to keep the pasta from sticking to each other.
• In a medium bowl, stir together the mayo, garlic, lemon juice, Dijon mustard, anchovy paste, Worcestershire Sauce, kosher salt, and black pepper to taste. 
• In a large serving bowl, add the pasta and stir to cool. Once cool, add the romaine lettuce, cooked chicken, homemade croutons, grape tomatoes, Parmesan Cheese, and the dressing. Stir gently to coat.  Season with kosher salt and fresh ground black pepper to taste.

Notes

• Yes, real Caesar Dressing is made with anchovies. The taste is very subtle, and it is not going to smell like fish.
• Anchovy paste can be found at the grocery store in the same aisle as the other canned fish like tuna and sardines. Once opened, store it in the refrigerator, and it will last about 3 months.
• Any cooked chicken works with this recipe. I like to use rotisserie chicken because it tastes so good and it is so convenient.
• You can use store-bought croutons, but I highly recommend homemade croutons. They take any salad's flavor over the top, and they are so easy to make.
• Use fresh grated and/or shaved Parmesan Cheese (Parmigiano Reggiano). Buy it by the block and grate or shave it yourself.
• This salad is best served shortly after it is prepared. Store the salad covered in the fridge until serving time.
• Store leftovers in an airtight container in the fridge for up to 2 days. The lettuce will not stay as crisp, and the croutons will not stay as crunchy, but it is still flavorful. 

Nutrition

Calories: 428kcal | Carbohydrates: 41g | Protein: 18g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 39mg | Sodium: 381mg | Potassium: 346mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1734IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 1mg

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