Everything about this chicken caesar pasta salad recipe is ultra crave-worthy! Juicy chicken, Caesar dressing, crisp lettuce, cold pasta, crunchy croutons, Parmesan, and grape tomatoes combine to make a fresh and flavorful salad. I love that such simple ingredients can be thrown together with ease to make a fun lunch!
Combining a classic chicken caesar salad with a cold pasta salad is one of the most genius lunch ideas I’ve seen lately, thanks to Tik Tok. All the flavors of a caesar salad fit right into this easy chicken pasta salad recipe, and it tastes amazing served with or without lettuce.
What’s in this Chicken Caesar Salad Pasta recipe?
This easy recipe is made with chicken, Caesar dressing, croutons, and just a few other ingredients, and it can be served alone as a pasta salad, or on a bed of lettuce!
- Chicken: I recommend using boneless, skinless chicken breasts for this recipe. You can also swap in some pre-cooked shredded chicken or rotisserie chicken for convenience.
- Pasta: Use rotini, penne, bowtie, or any short pasta shape for the pasta salad.
- Caesar Dressing: Simply grab a bottle of Caesar salad dressing from the store.
- Lemon Juice: Lemon juice adds a splash of acidity that balances out the flavors.
- Red Wine Vinegar: This adds some more tanginess to the dressing. You can substitute balsamic vinegar.
- Parmesan: This is the best cheese for Caesar salad.
- Tomatoes: Grape or cherry tomatoes add freshness and acidity to the salad. Skip them if you prefer.
- Croutons: These add that final crunch to the salad. Toss them on top just for serving so they don’t get soggy.
- Lettuce: This chicken caesar pasta salad can be served with romaine lettuce if you like.
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Variations To Try
This recipe is so simple and versatile, you can easily skip or add any ingredients you like. The main part of the salad is the chicken, pasta, and caesar dressing, and everything else is up to you.
Add cooked bacon bits, mushrooms, artichokes, or peperoncinis. Serve it with or without lettuce–the creamy pasta salad is so delicious on its own.
Instead of cooking the chicken on the stovetop, you could add grilled chicken breast to this caesar pasta salad. Or just add any leftover chicken you need to use up!
How to Store
For best results, store this chicken caesar pasta salad without the lettuce or croutons, because these ingredients will get soggy. Refrigerate it in an airtight container for up to 3 days and serve leftovers cold, with fresh lettuce and toppings if desired.
Use Leftover Chicken
If I have leftover chicken in my fridge, I use that for this chicken Caesar salad pasta recipe instead of cooking it from scratch. You can use any chicken that’s already been cooked, whether it’s leftovers, shredded chicken you made for meal prep, or something you picked up at the store. In that case, skip Steps 2 & 3, and just mix the cooked chicken into the pasta salad as instructed. That makes this recipe even easier!
Chicken Caesar Pasta Salad Recipe
Ingredients
- 8 ounces dry rotini pasta (½ box)
- ½ tablespoon olive oil
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons unsalted butter (¼ stick)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ cup Caesar salad dressing
- 2 tablespoons freshly squeezed lemon juice from 1 lemon
- 2 tablespoons red wine vinegar
- ⅓ cup freshly grated Parmesan cheese
- 1 cup quartered grape tomatoes
- 1 head romaine lettuce rinsed, dried, and chopped (optional)
- 1 cup croutons optional, for serving
- freshly shaved Parmesan cheese optional, for garnish
Instructions
- Cook the pasta according to package directions for al dente. Drain the pasta, rinse, and toss in a large bowl with olive oil; set aside.8 ounces dry rotini pasta, ½ tablespoon olive oil
- While the pasta cooks, cut the chicken into 1-inch cubes.2 pounds boneless, skinless chicken breasts
- Melt the butter in a large skillet set over medium heat. Add the chicken, season with salt and pepper, and sauté for 8-10 minutes, or until the chicken is cooked through. Transfer the chicken to the bowl with the pasta and allow it to cool. Alternatively, you can use leftover cooked chicken here.2 tablespoons unsalted butter, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- In a small bowl, mix together salad dressing, lemon juice, red wine vinegar, and cheese. Toss with the pasta, chicken, and tomatoes. Cover and chill at this point, if desired.¾ cup Caesar salad dressing, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons red wine vinegar, ⅓ cup freshly grated Parmesan cheese, 1 cup quartered grape tomatoes
- If serving as a salad, divide the lettuce between 4 bowls, then top with the cooled pasta salad. Serve garnished with croutons and shaved Parmesan, if desired.1 cup croutons, 1 head romaine lettuce, freshly shaved Parmesan cheese
Notes
- You can use any kind of short-shape pasta you like.
- Feel free to swap the chicken breasts for thighs or pre-cooked shredded chicken.
- You can add other chopped veggies to this pasta salad, or try adding crumbled cooked bacon!
- Chicken is fully cooked at an internal temperature of 165°F.
How to Make Chicken Caesar Pasta Salad Step by Step
Cook the Pasta: Cook 1 box (8 ounces) of dry rotini pasta according to package directions. It’s best to cook it al dente because it will soak up the dressing and soften as it sits. Then drain the pasta, rinse, and toss in a large bowl with ½ tablespoon of olive oil. Set it aside to cool while you cook the chicken.
Cut the Chicken: Cut 2 pounds of boneless, skinless chicken breasts into 1-inch cubes, then season with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper.
Cook the Chicken: Melt 2 tablespoons of unsalted butter in a large skillet set over medium heat. Add the cubes of chicken and sauté for 8-10 minutes, or until the chicken is cooked through. Then remove the chicken from heat and allow it to cool.
Combine Dressing Ingredients: In a small bowl, mix together ¾ cup of Caesar salad dressing, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of red wine vinegar, and ⅓ cup of freshly grated Parmesan cheese.
Combine Pasta Salad Ingredients: Add the cooked chicken and 1 cup of grape tomatoes (cut into quarters) to the bowl of cooled pasta.
Toss the Pasta Salad: Add the Caesar salad dressing mixture into the bowl of pasta, chicken, and tomatoes. Then toss everything together to evenly coat.
Chill: For the best cold pasta salad, cover the bowl and let it chill in the fridge for 2 hours before serving. However, it’s fine to serve right away if you prefer.
Serve: If serving as a salad, divide 1 head of romaine lettuce between bowls, then top with the cooled chicken caesar pasta salad. Serve garnished with croutons and shaved Parmesan, if desired.
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