Everything about this chicken Caesar pasta salad recipe is ultra crave-worthy! Tender chicken, Caesar dressing, crisp lettuce, cold pasta, crunchy croutons, salty Parmesan, and juicy 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!
Chicken Pasta Caesar Salad
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 TikTok. All the flavors of a Caesar salad fit right into this easy chicken pasta salad recipe, and it tastes amazing! This salad is creamy, tangy, and wonderfully filling. It makes plenty for lunch the whole week, and I love that I can stretch it even farther by serving it on a bed of fresh lettuce.
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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 dressing
- 2 tablespoons lemon juice (from 1 lemon)
- 2 tablespoons red wine vinegar
- ⅓ cup grated parmesan cheese (plus more, for garnish)
- 1 cup quartered grape tomatoes
For Serving (Optional)
- 1 head romaine lettuce (rinsed, dried, and chopped)
- 1 cup croutons
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 dressing, 2 tablespoons lemon juice, 2 tablespoons red wine vinegar, ⅓ cup 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
Notes
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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 pepperoncini. Serve it with or without lettuce–the creamy pasta salad is so delicious on its own.
How to Make Chicken Caesar Pasta Salad Step by Step
Prep: Gather up everything you need to begin. Juice the lemon, grate the cheese, halve the tomatoes, and chop the lettuce (if using).
Cook the Pasta: Boil 8 ounces of rotini pasta to al dente according to the package directions. Drain the pasta, rinse under cool water, and toss in a large bowl with ½ tablespoon of olive oil to prevent it from sticking together. Set aside for now.
Season the Chicken: While the pasta cooks, cut 2 pounds of boneless, skinless chicken breasts into 1-inch cubes. Melt 2 tablespoons of unsalted butter in a large skillet set over medium heat. Add the chicken pieces and season with ½ teaspoon of kosher salt and ½ teaspoon of ground black pepper.
Cook the Chicken: Sauté the chicken for 8-10 minutes, or until cooked through to 165°F. Transfer the chicken to the bowl with the pasta, toss gently, and allow it to cool. Alternatively, you can use leftover cooked chicken here.
Dress the Salad: 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. Toss with the pasta, chicken, and 1 cup of quartered grape tomatoes. Cover and chill at this point, if desired. You can also enjoy the salad warm.
(Optional) Assemble the Salad: If serving as a salad, divide 1 head of chopped Romaine lettuce between 4 bowls, then top with the cooled pasta salad. Serve garnished with 1 cup of croutons and extra shaved Parmesan, if desired.
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. I do not recommend freezing this salad, as the dressing will separate and the pasta will turn mushy when thawed.
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