Chicken Caesar Pasta Salad
Dear Chicken Caesar Pasta Salad, it’s time for your debut! This simple but splendid recipe has been my faithful barbecue, potluck, and easy lunch companion since the first summer we arrived in Wisconsin.
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Why You’ll Love This Easy Chicken Caesar Pasta Salad Recipe
- A Tried-and-True Fave. Ben’s parents live on a lake and through the years, weekends there have become one of my most valuable recipe testing grounds (e.g. this BLT Pasta Salad). This tasty chicken Caesar pasta salad with its flavorful combination of ingredients and pleasing contrast of textures? OFF THE CHARTS!
- Everything You Love (Plus Pasta!). This crowd-approved side combines the key ingredients of chicken caesar salad—juicy chicken, crunchy greens, crispy croutons, salty Parmesan, and creamy Caesar dressing—with whole wheat pasta and fresh cherry tomatoes to create a dish that’s tailor-made for lazy weekend days and quick weeknight dinners.
- Quick and Easy to Make. Use leftover chicken (or grab a rotisserie chicken at the grocery store) and all you need to do is boil the pasta, chop the veggies, and mix up the creamy Caesar dressing. This pasta salad is practically effortless!
5 Star Review
How to Make Chicken Caesar Pasta Salad
The Ingredients
- Whole Wheat Pasta. If you’re new to the whole wheat pasta scene, look for a high-quality option that won’t be heavy, mushy, or “wheaty,” once cooked al dente. (I like DeLallo.)
- Chicken. Any leftover cooked chicken breasts (like Air Fryer Chicken Breast) will work for this easy pasta salad recipe. You can also use a pre-cooked rotisserie chicken from the store.
- Romaine Lettuce. Traditional and hearty enough to stand up to the other ingredients and maintain its texture. I’ve also done this recipe as a kale chicken caesar pasta salad and a caesar pasta salad with spinach.
- Cherry Tomatoes. Bright, delicious little bursts of flavor! Plus, the red color is beautiful in the bowl.
- Croutons. For a bit of crunch and added texture.
- Parmesan. Nutty, cheesy, and perfectly suited for Caesar dressing (like in this Chicken Caesar Wrap).
- Dressing. I love using my delicious Homemade Caesar Dressing!
Dietary Note
Some varieties of gluten-free pasta are better suited for cold pasta dishes than others so it may take some trial and error to find one that holds up well in this dish. If you find a winner, please share your results in the comments.
Directions
- Cook the Pasta. Boil, drain, and rinse the pasta. Transfer into a large serving bowl.
- Cook the Chicken. If necessary, cook the chicken and cut it into bite-sized pieces.
- Make the Dressing. Whip up the dressing (unless you already have some on hand).
- Finish. Toss the dressing with the remaining ingredients, the cooked pasta, and chicken until evenly coated. ENJOY!
What to Serve with Chicken Caesar Pasta Salad
- Grilled Meats. Pasta salads always make me think of cookouts, and cookouts mean: meat! You can’t go wrong with these Turkey Burgers, but Grilled Chicken Thighs and Grilled Pork Chops are always winners too.
- Potluck Party Favorites. You know the ones! Vegetable Pizza on crescent roll crust, 7 Layer Taco Dip, and of course Hashbrown Casserole.
- Deli-Style Salads. I usually put together several options for backyard parties. Italian Pasta Salad, 7 Layer Salad, Healthy Potato Salad, and Chicken Pasta Salad are all faves with our families.
Recipe Tips and Tricks
- Cooking the Chicken: You Have Options! To cook the chicken in the Instant Pot, see this post for Instant Pot Chicken. To cook the chicken in the slow cooker, see this post for Crock Pot Shredded Chicken. To bake the chicken, see this post for Baked Chicken Breast. You can also grill it using my favorite Grilled Chicken Breast recipe.
- Give Yourself a Shortcut. If you’re looking for a shortcut, you can certainly opt to use your favorite store-bought Caesar salad dressing. However, I may be biased, but I really think this homemade Greek yogurt Caesar dressing is worth the extra (minimal) effort.
- Tips for Leftovers. If you know you will be serving leftovers, you can make a little extra dressing and set it aside to toss on the leftovers before serving to keep them from drying out. No extra dressing? Try reviving the leftovers with a big squeeze of lemon juice.
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Chicken Caesar Pasta Salad
The BEST chicken caesar pasta salad with Greek yogurt caesar dressing and whole wheat pasta. Perfect for family meals and summer BBQs!
Course Salad
Cuisine American
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 6 Servings
Calories 417kcal
Author Erin Clarke / Well Plated
Ingredients
- 8 ounces whole wheat fusilli pasta or your favorite pasta shape
- 12 ounces chicken breast cooked and cut into bite-size pieces (about 1 very large or 2 small/medium breasts; see my easy method for cooking it here!)*
- 1 romaine lettuce heart chopped (about 8 ounces)
- 1 pint cherry tomatoes or grape tomatoes, halved
- 3/4 cup croutons
- 1/3 cup freshly grated Parmesan cheese
- 1 batch Homemade Caesar Dressing
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain into a colander. Rinse under cold water, then shake off as much excess water as possible. Set aside to cool.
- Cut up some leftover cooked chicken breasts into bite-size pieces (or cook the chicken breasts according to this method for how to cook shredded chicken).
- Prepare the Homemade Caesar Dressing, if necessary.
- Shake out the pasta once more, then add the pasta to a large serving bowl. Top with the chicken, romaine, tomatoes, croutons, and Parmesan. Drizzle with Caesar dressing and toss to combine. Enjoy cold or at room temperature.
Video
Notes
- *FAVORITE WAYS TO COOK CHICKEN: To cook the chicken in the Instant Pot, see this post for Instant Pot Chicken. To cook the chicken in the slow cooker, see this post for Crock Pot Shredded Chicken. To bake the chicken, see this post for Baked Chicken Breast.
- MAKE AHEAD: This salad can be made 1 day in advance.
- TO STORE: Chicken Caesar pasta salad tastes best the day it is made but will keep in the refrigerator for 2 to 3 days and can be made 1 day in advance.
- LEFTOVER TIP. Make a little extra dressing and set it aside to toss on the leftovers before serving to keep them from drying out. No extra dressing? Try reviving the leftovers with a big squeeze of lemon juice.
Nutrition
Serving: 1(of 6), about 2 cups | Calories: 417kcal | Carbohydrates: 50g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 44mg | Fiber: 9g | Sugar: 4g
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