Easy Chicken Caesar Pasta Salad Recipes

This is the pasta salad you make when you’ve got hungry people orbiting the kitchen and only one hand free. It’s creamy, lemony, garlicky Caesar vibes wrapped around twirly noodles and juicy chicken, with romaine for that crunchy “I’m a salad, I swear” energy. It’s fast, it’s hearty, and it absolutely smacks straight from the fridge, which is maybe the highest compliment a pasta salad can get.

My husband calls this “the good salad,” which is honestly rude to the others but… he’s not wrong. The first time I tossed it together, we ate it out of the mixing bowl on the counter while the kid lined up croutons like tiny bricks. Now it’s our default bring-to-everything dish: soccer parties, last-minute neighbors on the patio, even Christmas Eve when the roast needed a buddy. If I make it in the morning, by dinner there’s a mysterious fork-print trail in the dressing. No one confesses. Everyone’s guilty.

How to Make It

Boil a pot of aggressively salted water and cook about 12 ounces of short pasta (rotini, bowties, penne—whatever makes you happy) until just shy of al dente. Drain, rinse under cool water if it’s steaming like a sauna, and toss it with a splash of olive oil so it doesn’t glue itself together.

In a big bowl, whisk 3/4 cup Caesar dressing with a squeeze of lemon, a little Dijon, and lots of black pepper. If you’re an anchovy person, a tiny squeeze of anchovy paste wakes everything up. If not, skip it—no judgment.

Toss the warm-ish pasta right into the dressing so it soaks it up. Add 2 cups cooked chicken (rotisserie saves lives), a big handful of finely grated Parmesan, and chopped romaine—like 4 to 6 cups, depending on your crunch mood. Stir, taste, and salt only if it needs it (Parmesan is salty little magic).

Let it hang in the fridge for 15 to 30 minutes so the flavors marry, then right before serving, hit it with croutons and more Parm. I add extra lemon because I have a citrus personality. That’s it. Try not to eat half while you “taste-adjust.”

✔Ingredient Notes

– Short pasta (12 oz): Rotini or bowties trap dressing like champs. Overcook and it goes mush-city—keep it al dente.
– Cooked chicken (2 cups): Rotisserie for the win. Leftover grilled chicken is great too. Seasoned > plain, always.
– Caesar dressing (3/4 cup): Store-bought totally works. If it’s super thick, thin with a splash of water or lemon so it hugs, not clumps.
– Romaine (4–6 cups): Crisp is the vibe. Spin it dry or the dressing slides right off and cries.
– Parmesan (1/2 cup grated + more to finish): Freshly grated melts into the dressing. Pre-shredded is fine, just salt carefully.
– Lemon (1/2–1): That bright zip keeps it from feeling heavy. Start with half, then bang in more to taste.
– Croutons (1–1 1/2 cups): Add at the end so they stay loud and crunchy. Soggy croutons are a tragedy.
– Anchovy paste (optional): Tiny squeeze = big Caesar energy. Skip if it freaks you out, but I promise it’s not fishy—just savory.

✔Recipe Steps

1. Boil salted water and cook 12 oz short pasta to al dente; drain and cool slightly.
2. Whisk 3/4 cup Caesar dressing with juice of 1/2 lemon, 1 tsp Dijon, and black pepper.
3. Toss warm pasta into dressing to coat so it absorbs flavor.
4. Stir in 2 cups cooked chopped chicken, 4–6 cups chopped romaine, and 1/2 cup grated Parmesan.
5. Chill 15–30 minutes, then taste and adjust lemon, pepper, and salt as needed.
6. Fold in 1–1 1/2 cups croutons right before serving; shower with extra Parm and serve.

What to Serve It With

– Grilled corn or asparagus
– Garlic bread or warm focaccia
– Lemon pepper wings or grilled steak
– Sparkling lemonade or a crisp sauv blanc
– Sliced tomatoes with flaky salt (simple and perfect)

✔Tips & Mistakes

– Salt your pasta water like the ocean—this is your main seasoning moment.
– Dress the pasta while it’s warm so it actually drinks the flavor.
– Keep lettuce and croutons out until serving if you’re making it ahead.
– Thin gloopy dressing with lemon or water; thick dressing = clumpy salad.
– Don’t overdo the salt—Parmesan and dressing already bring plenty.

✔Storage Tips

Pop leftovers in an airtight container and stash in the fridge for up to 3 days. I keep extra croutons in a separate bag and toss them in right before eating so they stay loud and crunchy. Cold from the fridge? Absolutely yes. Breakfast bite while the coffee brews? Also yes—no shame, only carbs.

✔Variations and Substitutions

– Gluten-free: Use GF pasta and croutons; don’t rinse the pasta too aggressively or it can get squeaky.
– Lighten it up: Mix half Caesar with plain Greek yogurt and extra lemon.
– Veggie boost: Toss in sliced cucumbers or blanched green beans; not classic, still great.
– No chicken: Chickpeas or crispy tofu keep it hearty.
– Bacon-y: Crispy bacon crumbles make it weekend-brunch fancy.
– No anchovies: A splash of Worcestershire gives a similar savory note.
– No Parmesan: Pecorino works; it’s saltier, so taste as you go.

Frequently Asked Questions

Easy Chicken Caesar Pasta Salad Recipes

Tender pasta, juicy chicken, crisp romaine, and a tangy Caesar dressing come together for a hearty, crowd-pleasing pasta salad you can make in under 30 minutes.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 12 oz dry rotini pasta or penne
• ▢ 1 lb cooked chicken breast, diced grilled or rotisserie
• ▢ 6 cup romaine lettuce, chopped
• ▢ 0.75 cup Caesar dressing use your favorite bottled or homemade
• ▢ 0.5 cup Parmesan cheese, grated
• ▢ 1.5 cup croutons
• ▢ 1.5 cup cherry tomatoes, halved
• ▢ 1 tbsp lemon juice fresh
• ▢ 1 tbsp extra-virgin olive oil
• ▢ 0.5 tsp garlic powder
• ▢ 1 tsp anchovy paste optional, boosts classic Caesar flavor
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.25 cup fresh parsley, chopped optional

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain. Rinse under cold water to cool, shake dry, and toss with olive oil to prevent sticking.
• While the pasta cooks, chop the romaine, dice the cooked chicken, halve the tomatoes, and grate the Parmesan.
• In a large mixing bowl, whisk together the Caesar dressing, lemon juice, anchovy paste, garlic powder, and black pepper.
• Add the cooled pasta and diced chicken to the bowl and toss until well coated with the dressing.
• Fold in the romaine and cherry tomatoes. Season with kosher salt to taste.
• Sprinkle in the Parmesan and parsley and gently toss to combine.
• Just before serving, add the croutons and toss lightly so they stay crunchy.
• Serve chilled or at cool room temperature. Add more dressing or lemon to taste if desired.

Notes

For best texture, add croutons just before serving and keep leftover salad refrigerated for up to 2 days. If making ahead, wait to toss in the romaine until right before eating.