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Chicken Caesar pasta salad in a large wooden bowl with romaine, croutons, cherry tomatoes, and Parmesan

Chicken Caesar Pasta Salad

A hearty and satisfying Chicken Caesar Pasta Salad loaded with rotini, diced chicken breast, crisp romaine, cherry tomatoes, Parmesan, and croutons, all tossed in a tangy Caesar dressing. Ready in 25 minutes and perfect for weeknight dinners or make-ahead lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz dry rotini pasta or penne Rotini holds dressing well; penne gives a cleaner bite
  • 1 lb cooked chicken breast, diced Leftover roast or rotisserie chicken works great
  • 6 cups romaine lettuce, chopped Add right before serving to keep crisp
  • 3/4 cup Caesar dressing Bottled or homemade
  • 1/2 cup Parmesan cheese, freshly grated Freshly grated melts better than pre-shredded
  • 1.5 cups croutons Reserve a handful for topping
  • 1.5 cups cherry tomatoes, halved
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp garlic powder
  • 1 tsp anchovy paste Optional, adds classic Caesar depth
  • 1/2 tsp black pepper, freshly ground
  • 3/4 tsp kosher salt Or to taste
  • 1/4 cup fresh parsley, chopped Optional, for brightness

Equipment

  • large pot
  • colander
  • Large mixing bowl
  • Small mixing bowl
  • whisk
  • Chef's knife and cutting board

Method
 

  1. Bring a large pot of generously salted water to a rolling boil. Add the rotini or penne and cook until al dente, about 8 to 10 minutes.
  2. Drain the pasta and rinse briefly under cold water to stop cooking. Shake off excess water and transfer to a large mixing bowl.
  3. In a small bowl, whisk together the Caesar dressing, lemon juice, olive oil, garlic powder, anchovy paste if using, salt, and pepper until smooth.
  4. Pour half of the dressing over the warm pasta and toss well to coat. Let the pasta sit for 5 minutes so it absorbs the dressing.
  5. Add the diced cooked chicken, halved cherry tomatoes, grated Parmesan, and chopped parsley. Toss gently to combine.
  6. Fold in the chopped romaine and croutons right before serving to maintain crunch.
  7. If the salad seems dry, add the remaining dressing one tablespoon at a time until desired coating is reached.
  8. Taste and adjust seasoning with salt and pepper. Serve chilled or at room temperature.

Notes

For best results, dress the pasta while it is still warm so it absorbs maximum flavor. Store romaine and croutons separately if making ahead. Leftovers keep for 3 to 4 days in an airtight container in the refrigerator.
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