Easy Chicken Caesar Pasta Salad
This easy chicken Caesar pasta salad combines juicy seasoned chicken, al dente pasta, crisp romaine, parmesan, crunchy croutons, and creamy Caesar dressing for a satisfying cold meal. Perfect for meal prep, lunches, and summer gatherings, it is ready in about 30 minutes and holds well in the fridge all week.
Equipment
- large pot
- colander
- skillet
- Large Mixing Bowl
- knife
- cutting board
Ingredients
- 12 oz rotini or farfalle pasta
- 2 chicken breasts
- 0.5 tbsp olive oil
- 0.75 cup mayonnaise
- 2 tbsp lemon juice
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 0.5 tsp anchovy paste
- 0.25 cup parmesan cheese, grated
- 1 romaine lettuce, chopped
- 1 cup croutons, crushed
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, rinse under cold water, and toss with olive oil to prevent sticking.
- Season chicken with salt and pepper. Cook in a skillet with olive oil over medium-high heat for 3–5 minutes per side until fully cooked. Let rest 5 minutes, then cube.
- In a bowl, whisk together mayonnaise, lemon juice, Worcestershire sauce, garlic, Dijon mustard, anchovy paste, and parmesan. Season to taste.
- In a large bowl, combine cooled pasta and chicken. Add three-quarters of the dressing and toss until evenly coated. Mix in parmesan.
- Add chopped romaine and crushed croutons to individual servings. Drizzle remaining dressing, toss lightly, and serve cold.
Notes
Keep romaine and croutons separate until serving to maintain texture. Let chicken rest before slicing to retain juices. Toss pasta with a little olive oil after cooling to prevent sticking. Use freshly grated parmesan for best flavor and adjust dressing before serving if needed.