Chicken Caesar pasta salad recipe is a quick, complete meal made with leftover roast chicken, crisp romaine, pasta, and a bold, creamy Caesar dressing. Ready in under 30 minutes with mostly pantry staples - it’s perfect for busy nights or easy lunches.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 10 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Gluten-free and Grain-free options with swaps
- Skill Level: Easy
When Caesar Met Pasta
I've got to say, my classic Caesar salad has been a crowd favorite for years - and I'm not just saying that because I love it. I've gotten plenty of great feedback over the years from all of you, too.
But sometimes, I need a salad that's a bit more filling - something that can stand on its own as a full meal.
Enter this Chicken Caesar Pasta Salad recipe.
It's got all the creamy, garlicky goodness of the classic, but with pasta and chicken to make it perfect for summer cookouts, picnics, or just when you need an easy, no-fuss dinner.
It's the salad that keeps on giving.
Ingredients for Chicken Caesar Salad with Pasta
Chicken Caesar Pasta Salad recipe starts with the best mayonnaise for a creamy base, then add anchovy paste for that classic Caesar kick (don’t worry, it’s more salty-savory than fishy). Fresh garlic, lemon juice, Dijon mustard, and black pepper round out the dressing with just the right amount of zip. For the salad, grab any short pasta—penne, rotini, even bowties—toss in some cooked chicken (use the meat from whole chicken broth or oven-roasted whole chicken), and a chopped romaine heart. Finish with a handful of Parmesan cheese and a squeeze of lemon for brightness.
Substitutions and Variations
- Gluten-free pasta - Totally doable - just choose one that holds its shape well (Jovial brown rice pasta is my favorite). Cook it just to al dente and rinse well to keep it from getting mushy or sticky. Toss with a little olive oil while it cools to avoid clumping.
- No anchovy paste? - You can sub in a splash of homemade Worcestershire sauce or just skip it - the dressing will still be tasty just a little less bold.
How to Make Chicken Caesar Pasta Salad Recipe
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Whisk
Combine all the dressing ingredients, including mayonnaise, minced garlic, lemon juice, anchovy paste, Dijon mustard, and black pepper, in a small bowl. Whisk until smooth and creamy.
Step 2. Toss
In a large bowl, toss cooked pasta and the shredded chicken with quarter or half of the dressing. Add a few tablespoons of the dressing if it appears a little dry. Set aside until completely cooled.
Step 3. Combine
Add the chopped romaine lettuce and remaining Caesar dressing. Toss gently to coat everything evenly.
Step 4. Top
Top with freshly grated Parmesan cheese. Squeeze a little lemon juice over the salad for extra brightness.
Helpful Tips
- Dry romaine lettuce thoroughly with a salad spinner or clean kitchen towel so the dressing clings well and the salad doesn't become watery.
- Toss warm pasta with dressing so it better absorbs the flavor and doesn't clump as it cools. If you're too nervous about using the Caesar dressing for this purpose, drizzle some olive oil and toss the pasta but you want to coat it with a bit of fat while it's still warm.
- Cool the pasta completely before adding lettuce to avoid wilting the greens prematurely.
- Toss the cubed chicken in a small amount of dressing before adding to the salad to boost flavor and moisture. It can get a little dry (especially when served cold) so I like to give it extra dressing.
Troubleshooting
- Dressing is too thick? Traditional healthy Caesar salad dressing is supposed to be thick, but if you want to thin it out a bit, whisk in a teaspoon of water or lemon juice at a time until it reaches a pourable consistency.
Serving Suggestions
This salad is hearty enough to hold its own, but if you're feeling extra, serve it with air fryer croutons, some crusty sourdough, or garlic bread for full Caesar energy. Pile it into a big bowl and let everyone dig in family-style.
Want to make it cute? Serve in mason jars or meal prep containers for grab-and-go lunches that actually taste good.
You could even wrap it in a tortilla (made with fresh milled flour, of course) and call it a Caesar Chicken wrap.
Want to bump up your protein? Consider these chicken caesar pasta salad pairing suggestions:
- Air Fryer Pork Tenderloin42 Minutes
- Oven-Baked Sausage and Peppers40 Minutes
- Quick 15-Minute Baked Salmon with Mayo and Fresh Dill15 Minutes
- Easy Lamb Loin Chops Recipe in Air Fryer15 Minutes
Storage & Meal Prep Suggestion
Store leftover salad in an airtight container in the fridge for up to 3 days. These glass snap containers are perfect for leftovers. For best texture, keep the lettuce separate and add it just before serving. Freezing isn’t recommended due to the mayo dressing and romaine, but cooked pasta and chicken can be frozen separately for up to 2 months.
For easy meal prep, mix the chicken, pasta, and dressing ahead of time and keep it separate from the chopped romaine. When you're ready to eat, just toss it all together for a fresh, flavorful meal without the soggy lettuce drama.
Looking for more related recipes? Here are some ideas:
Did you make this chicken caesar pasta salad ? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Chicken Caesar Pasta Salad
Ingredients
Caesar Dressing
- ¾ cup mayonnaise
- 3 garlic cloves minced
- 1 ½ tablespoons anchovy paste
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
Pasta Salad
- 8 ounces pasta of choice
- 2 cups cooked chicken meat shredded
- 1 romaine heart chopped
- ¼ cup shredded Parmesan cheese
- 1 lemon
Instructions
- Combine all the dressing ingredients including ¾ cup mayonnaise, 3 garlic cloves, 1 tablespoon lemon juice,1 ½ tablespoons anchovy paste, 1 teaspoon Dijon mustard and ¼ teaspoon black pepper in a small bowl. Whisk until smooth and creamy.
- Cook the 8 ounces pasta of choice according to package instructions. Drain and rinse under cold water to cool the pasta slightly. Toss the pasta with ¼ cup of the Caesar dressing while it is still slightly warm to touch so it absorbs the flavor.
- Add the diced 2 cups cooked chicken meat to the dressed pasta. If it appears a little dry, add a few tablespoons of the dressing. Set aside.
- In a large bowl, combine the dressed pasta and chicken with Caesar dressing and chopped 1 romaine heart and remaining Caesar dressing. Toss gently to coat everything evenly.
- Add grated ¼ cup shredded Parmesan cheese on top. Squeeze a little 1 lemon juice over the salad for extra brightness.
Notes
- Dry romaine lettuce thoroughly with a salad spinner or clean kitchen towel so the dressing clings well and the salad doesn't become watery.
- Toss warm pasta with dressing so it better absorbs the flavor and doesn't clump as it cools. If you're too nervous about using the Caesar dressing for this purpose, drizzle some olive oil and toss the pasta.
- Cool the pasta completely before adding lettuce to avoid wilting the greens prematurely.
- Toss the cubed chicken in a small amount of dressing before adding to the salad to boost flavor and moisture. It can get a little dry (especially when served cold) so I like to give it extra dressing.
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