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Jump to RecipeThis chicken Caesar pasta salad takes everything you love about a classic Caesar salad and turns it into a hearty meal. Tender penne, juicy grilled chicken and crisp romaine are tossed in a creamy, garlicky Caesar dressing, then finished with cherry tomatoes, cucumber, shredded carrot, green onions, plenty of Parmesan and golden croutons. It is filling enough for dinner, easy to pack for lunch and always a hit at potlucks.
I make the dressing lighter with a spoonful of Greek yogurt, which keeps it rich and tangy without being heavy. It takes five minutes to whisk together and tastes far better than bottled. For more easy pasta salads, try my chicken pasta salad with Italian dressing or this bright pesto chicken pasta salad.
Why You Will Love This Caesar Pasta Salad
- Classic Caesar flavor. Garlic, lemon, Parmesan and a savory hint of anchovy or Worcestershire.
- A full meal. Pasta, lean chicken and fresh vegetables in one bowl, with about 35 grams of protein per serving.
- Lighter homemade dressing. Greek yogurt keeps it creamy with less mayo.
- Great for meal prep. Keep the dressing and croutons separate and lunch is ready for days.
- Kid friendly. Mild, creamy and cheesy, it is an easy way to get kids to eat their greens.
Ingredients for Chicken Caesar Pasta Salad
You only need everyday ingredients for this salad. Exact amounts are in the recipe card below.
For the salad
- Penne pasta: rotini or farfalle also work. Short shapes hold the creamy dressing best.
- Chicken breasts: grilled and chopped. Rotisserie chicken is a great shortcut.
- Romaine lettuce: the classic Caesar green. It stays crunchy even in creamy dressing.
- Cucumber, cherry tomatoes and shredded carrot: for freshness, color and crunch.
- Green onions: a gentle onion flavor.
- Parmesan cheese: freshly grated for the best flavor.
- Croutons: store bought or homemade, added right before serving.
For the lighter Caesar dressing
- Mayonnaise and plain Greek yogurt: half and half for a creamy, tangy base.
- Fresh lemon juice: brightens the whole salad.
- Dijon mustard: adds tang and helps the dressing emulsify.
- Garlic: fresh and finely minced or pressed.
- Anchovy paste or Worcestershire sauce: the secret to that deep, savory Caesar taste.
- Grated Parmesan, olive oil, salt and black pepper.
How to Make Chicken Caesar Pasta Salad
1. Cook the chicken
Season the chicken breasts with salt, pepper and garlic powder. Cook them in a hot cast iron grill pan for 6 to 7 minutes per side until they reach 165°F. Let the chicken rest for 5 minutes, then chop it into bite sized pieces. If you want a shortcut with extra Caesar flavor, use leftovers from my 3 ingredient baked Caesar chicken.
2. Cook the pasta
Cook the penne in a large pasta pot of salted boiling water until al dente. Drain it in a colander, rinse with cold water and let it drain well. Cool pasta is important here, because warm pasta wilts romaine and thins out the dressing.
3. Whisk the dressing
In a glass mixing bowl, whisk the mayonnaise, Greek yogurt, lemon juice, Dijon, garlic, anchovy paste or Worcestershire and Parmesan with a small whisk. Slowly whisk in the olive oil until smooth. Season with salt and plenty of black pepper. A garlic press makes the garlic smooth so there are no harsh chunks.
4. Prep the vegetables
Wash the romaine and dry it completely in a salad spinner. Chop it into bite sized pieces. Dice the cucumber, halve the tomatoes, shred the carrot and thinly slice the green onions.
5. Toss and serve
In a large bowl, toss the pasta and chicken with about two thirds of the dressing. Add the romaine, cucumber, tomatoes, carrot, green onions and Parmesan, then pour over the rest of the dressing and toss gently. Top with croutons and extra Parmesan right before serving so they stay crunchy.
Tips for the Best Caesar Pasta Salad
- Dry the romaine well. Wet lettuce makes a watery dressing.
- Coat the pasta first. Tossing pasta and chicken with dressing before adding greens seasons them evenly.
- Add croutons last. They soften fast once they touch the dressing.
- Grate your own Parmesan. Freshly grated cheese melts into the dressing instead of clumping. A fine zester works perfectly.
- Taste and adjust. Add more lemon for brightness or more Parmesan for richness.
What Makes a Caesar Dressing Taste Like Caesar?
Real Caesar flavor comes from a balance of garlic, lemon, Parmesan and umami. Anchovies are the classic source of that deep, savory note. Do not worry, the dressing does not taste fishy. Anchovy paste simply dissolves and makes the dressing taste richer and more complex. If you do not like anchovies, Worcestershire sauce gives a similar savory depth, and it actually contains anchovies too. For a fully vegetarian version, use a vegetarian Worcestershire or a teaspoon of white miso paste. Dijon mustard helps hold the dressing together, and a generous amount of cracked black pepper finishes it perfectly.
Homemade Croutons in 10 Minutes
Homemade croutons are easy and much more flavorful than the boxed kind. Cut day old bread into 3/4 inch cubes and toss them with olive oil, garlic powder, a pinch of salt and a little grated Parmesan. Bake at 375°F for 10 to 12 minutes, stirring halfway, until golden and crisp. Let them cool completely, then store any extras in an airtight container for up to 5 days.
Easy Variations
- Add bacon: crispy chopped bacon makes it extra indulgent.
- Kale Caesar: swap half the romaine for chopped kale, which holds up even longer in the fridge.
- Shrimp Caesar: use grilled shrimp instead of chicken.
- Add avocado: diced avocado adds extra creaminess.
- Tortellini Caesar: use cheese tortellini instead of penne for a heartier salad.
- Extra veggies: roasted red peppers, artichoke hearts or sweet corn all fit well.
Make Ahead and Meal Prep
To prep ahead, cook the chicken and pasta and store them together in the fridge. Keep the chopped romaine and vegetables in a separate container with a paper towel to absorb moisture, and store the dressing in a jar. The croutons stay at room temperature. For lunches, pack everything into glass meal prep containers with the dressing in a small cup on the side, then toss just before eating.
How to Store Leftovers
- Undressed salad: keeps in the fridge for up to 4 days.
- Dressed salad: best eaten within 1 to 2 days, since the romaine softens.
- Dressing: keeps in a sealed jar for up to 5 days.
- Freezing: not recommended for the dressing or vegetables.
What to Serve With It
This salad is a complete meal, but garlic bread or warm breadsticks make it feel extra special. For a picnic spread, serve it next to my creamy macaroni salad and a crunchy cabbage crunch salad. It also goes well with grilled burgers, sausages or a simple bowl of tomato soup.
Is Caesar Pasta Salad Healthy?
A traditional Caesar dressing is rich, but this version uses Greek yogurt to cut some of the mayo, which lowers the fat and adds protein. The chicken is lean, and romaine, cucumber, carrot and tomatoes add fiber and vitamins. To lighten it more, use whole wheat penne, go easy on the croutons and use a little less Parmesan. Each serving has about 560 calories and 35 grams of protein.
Common Mistakes to Avoid
- Mixing warm pasta with romaine. The lettuce wilts right away.
- Adding croutons too early. They turn soggy within minutes.
- Using pre grated shelf stable Parmesan. It does not melt into the dressing the same way.
- Under seasoning. Cold salads need a little more salt, pepper and lemon than you think.
A Little Caesar Salad History
The Caesar salad is usually credited to Caesar Cardini, an Italian born restaurateur who ran a restaurant in Tijuana, Mexico, in the 1920s. As the story goes, he put the salad together from what was left in the kitchen on a busy holiday weekend: romaine, Parmesan, croutons, olive oil, lemon, egg and Worcestershire sauce, tossed tableside for guests. It quickly became famous with visitors from Hollywood and spread across North America. Grilled chicken was added later, and today chicken Caesar is one of the most popular salads in the world. Turning it into a pasta salad is a natural next step, making it more filling and easier to serve to a crowd.
Making It for a Crowd
This recipe serves 6 as a main dish and about 10 as a side, and it doubles easily. For a big gathering, cook the pasta in batches and spread it on a sheet pan to cool quickly. Toss the pasta and chicken with part of the dressing up to a day ahead, then keep the romaine, vegetables, remaining dressing and croutons separate. When it is time to serve, combine everything in your largest bowl and set out extra Parmesan and croutons on the side so guests can add their own. On a hot day, keep the salad chilled until serving and set the bowl over ice.
Frequently Asked Questions
Can I use store bought Caesar dressing?
Yes. Use about 3/4 cup of your favorite creamy Caesar dressing. Add a squeeze of lemon to brighten it up.
Can I make Caesar pasta salad ahead of time?
Yes. Prepare the pasta, chicken, vegetables and dressing up to a day ahead and store them separately. Toss everything and add croutons just before serving.
Is Caesar dressing made with raw egg?
Traditional Caesar dressing uses raw egg yolk, but this recipe uses mayonnaise and Greek yogurt, so there is no raw egg.
What pasta is best for Caesar pasta salad?
Penne, rotini and farfalle are all great, because their shapes hold on to the creamy dressing.
Can I make it without anchovies?
Yes. Use Worcestershire sauce for a similar savory flavor, or white miso paste for a vegetarian option.
How long does chicken Caesar pasta salad last?
Undressed, it lasts up to 4 days in the fridge. Once dressed, enjoy it within 1 to 2 days for the best texture.
A Caesar Salad That Eats Like a Meal
This chicken Caesar pasta salad is creamy, crunchy, cheesy and satisfying, and it is easy enough for any weeknight. Make a big bowl for your next picnic or prep it for the week ahead. If you try it, leave a star rating and a comment below, and save it to your Pinterest salad board so you can find it again.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 35 g |
| Carbohydrates | 40 g |
| Fat | 28 g |
| Saturated Fat | 7 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 780 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Chicken Caesar Pasta Salad
Ingredients
Method
- Season the chicken with salt, pepper and garlic powder. Grill or pan sear 6 to 7 minutes per side until 165°F. Rest 5 minutes, then chop.
- Cook the pasta in salted boiling water until al dente. Drain, rinse with cold water and drain well.
- Whisk the mayonnaise, yogurt, lemon juice, Dijon, garlic, anchovy paste and Parmesan. Slowly whisk in the olive oil and season with salt and pepper.
- Toss the pasta and chicken with about two thirds of the dressing.
- Add the romaine, cucumber, carrot, tomatoes, green onions and Parmesan. Add the remaining dressing and toss gently.
- Top with croutons and extra Parmesan right before serving.
