Creamy Chicken Caesar Pasta Salad
Creamy Chicken Caesar Pasta Salad is a fresh, flavorful dish that’s quick to make and perfect for any occasion. This zesty Caesar pasta combines creamy dressing, tender chicken, and crisp greens for a satisfying meal.
Ingredients
For the Caesar Dressing:
- 2 tsp 10g Dijon mustard
- 2 tbsp 30ml fresh lemon juice
- 2 tsp 10ml Worcestershire sauce
- ¾ cup 180g mayonnaise
- 2 tsp 6g minced garlic
- 1 tsp 5g anchovy paste
- ⅓ cup 30g finely grated Parmesan cheese
- ¼ tsp 1g ground black pepper
For the Pasta Salad:
- 8 oz 225g rotini or penne pasta
- 2 hearts of Romaine lettuce chopped (about 4 cups/200g)
- 2 cups 300g shredded rotisserie chicken or cooked chicken breast
- 1 cup 50g croutons (optional, for crunch)
- Extra Parmesan cheese for garnish
Instructions
Make Dressing
- In a small bowl, I whisk 2 tsp Dijon mustard, 2 tbsp lemon juice, 2 tsp Worcestershire sauce, ¾ cup mayonnaise, 2 tsp minced garlic, and 1 tsp anchovy paste until smooth. I stir in ⅓ cup Parmesan and ¼ tsp black pepper, then set aside.
Cook Pasta
- I bring a large pot of salted water to a boil and cook 8 oz pasta until al dente, about 10 minutes, per package instructions. I drain and rinse briefly with cool water to stop cooking.
Prep Lettuce and Chicken
- I wash and dry 2 Romaine hearts, chopping them into 1-inch pieces. I shred 2 cups rotisserie chicken or chop cooked chicken breast.
Assemble Salad
- In a large bowl, I combine cooled pasta, chopped Romaine, and chicken. I pour the dressing over and toss gently with tongs until evenly coated. I top with 1 cup croutons (if using) and extra Parmesan.
Notes
- Make the dressing ahead for deeper flavor—store in fridge up to 2 days.
- Swap in spinach or arugula for a twist on greens.
- Use grilled shrimp, turkey, or chickpeas as alternative proteins.
- Leave out anchovy paste for a milder dressing (or sub with capers or soy sauce).
- Store components separately if prepping ahead for best texture.
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