Chicken Caesar Pasta Salad

This caesar chicken salad pasta recipe has a creamy caesar dressing, cool romaine, juicy tomato pieces and crouton crunch. Adding chicken makes it filling enough for lunch and it makes a flavorful change from regular chicken caesar or your usual go-to pasta salad.

My Caprese Pasta Salad is another delicious dish with similar flavors, or you might prefer this Bacon Ranch Pasta Salad. If you have chicken left over from making the salad, try one of these easy Chicken Casseroles.

Why This Chicken Caesar Pasta Salad Recipe Works

• Tastes so good: Tender chicken, creamy dressing and crisp salad veggie crunch gives the salad plenty of flavor as well as texture contrasts. It’s quick and easy to make and beats any store-bought salad hands down!
• Lunch-size salad: Pasta and chicken make the salad filling enough for lunch.
• Fast prep: Cooked chicken and bottled dressing mean the only cooking you need to do is the pasta.

Caesar Chicken Salad Pasta Recipe Ingredients

See the recipe card below for the full list of ingredients and exact measurements.

• Pasta: I usually opt for penne, but rotini works well too, or you can just use your favorite Pasta Shape.
• Romaine lettuce: Chop it small so it mixes into the pasta.
• Cherry tomatoes: These add juice and color. Halve them if you like.
• Parmesan cheese: Grated Parmesan brings the salty caesar flavor.
• Cooked chicken: Use chopped cooked chicken or grilled chicken. I often grab a rotisserie chicken when I want to make this salad.
• Caesar dressing: This is the main dressing base, so pick a good one. I really like Cardini’s Caesar Dressing!
• Mayonnaise: Mayo thickens the dressing and helps it coat the pasta.
• Lemon juice: Loosens the creamy dressing and cuts some of the mayo richness.
• Garlic powder: To back up the caesar dressing and avoid raw garlic pieces.
• Croutons: I add these just before serving, so they’re crunchy. You can buy them or make your own Garlic Croutons!
• Salt and black pepper: I recommend that you taste before adding much salt because some Caesar dressing brands can be salty, as can Parmesan.

Substitutions and Variations

• Make it meatless: Skip the chicken and serve the salad as a side dish.
• Try bowties: Bowtie pasta can replace penne if you want a flatter pasta shape.
• Use kale: Chopped kale is sturdier in creamy dressing.
• Add bacon: Crumbled bacon brings a salty note that goes well with the caesar dressing.
• Change the protein: Turkey or shrimp can replace chicken in this salad.

How to Make Caesar Chicken Salad with Pasta (Step-by-Step Directions)

STEP 1: Cook the pasta to al dente, then drain, rinse under cold water, and let it cool fully.

STEP 2: Whisk caesar dressing, mayonnaise, lemon juice, garlic powder, salt and black pepper together.

STEP 3: Add the cooled pasta, romaine, cherry tomatoes, Parmesan and chicken, and toss to coat.

STEP 4: Adjust the seasoning if needed, fold in the croutons and serve immediately.

Tips for Making Caesar Chicken Salad Pasta

• Salt the pasta water: Although the dressing has salt, I find plain boiled pasta can taste dull in a chilled salad, so make sure you add salt to the cooking water.
• Drain the pasta well: Extra water thins the dressing and makes it slide off the penne. I leave the pasta in the colander and shake it every few minutes as the pasta cools. That way, excess liquid can both drip and steam off.
• Add croutons at the table: I recommend adding them just before serving or at the table if the salad’s going to sit around, because creamy dressing will soften them fast.
• Cool the pasta fully: Warm pasta wilts romaine and loosens the mayo dressing.
• Cut romaine small: Smaller pieces mix better with the penne and chicken.

Common Mistakes to Avoid When Making Caesar Pasta Salad

• Overcooking the pasta: Soft pasta breaks more easily when tossed with creamy dressing. Stop cooking when it’s al dente.
• Using watery lettuce: Water on romaine thins the dressing in the bowl.
• Starting with too much salt: Caesar dressing and Parmesan are already salty, so add salt gradually.
• Cutting chicken too large: Large chunks fall away from the pasta and lettuce.

How to Store

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Don’t leave the salad at room temperature for more than 2 hours because of the chicken. The romaine softens in the dressing, so the best texture is the day it’s made.
• Croutons: Keep extra croutons in a sealed bag at room temperature. Add them to leftovers right before eating.
• Freezing: Don’t freeze this pasta salad. Mayo-based dressing can separate, lettuce wilts and tomatoes release water.

Serving Suggestions

Enjoy this salad with Cheesy Garlic Pull Apart Bread to make it heartier or Elote Corn Ribs for a cookout style plate. If you want to enjoy it as a side dish, omit the chicken and serve it as a cold side with Pistachio Crusted Salmon, Cheeseburger Sliders or BBQ Pork Tenderloin.

Frequently Asked Questions