Chicken Caesar Pasta Salad arrives with composure: tender grilled chicken folded into al dente pasta and crisp romaine, all cloaked in a bright, silky Caesar dressing. This Chicken Caesar Pasta Salad balances savory anchovy depth with lemon’s lift and a satisfyingly crunchy contrast. For a quick weeknight version, compare textures with a similar speedy preparation like 30-minute creamy chicken pasta to see how timing and heat shape finish and mouthfeel.
Why Make This Recipe
- Effortless Yet Elegant: simple techniques produce polished layers of flavor.
- Minimal Ingredients: pantry-friendly staples transform into a composed salad.
- Impressive Flavor: anchovy, Parmesan, and lemon create a refined savory backbone.
This version elevates the ordinary by treating each component with purpose: pasta cooked al dente, chicken seared for color and caramelized aroma, and a dressing emulsified to a glossy sheen. The result reads like restaurant fare but stays comfortably approachable.
Ingredients
Base
- 12 oz (340 g) short pasta (penne, fusilli, or farfalle), cooked al dente and cooled. Note: rinse briefly under cold water to stop cooking; drain well.
- 3 cups romaine lettuce, coarsely chopped and spun dry. Note: very dry leaves keep dressing from wilting.
Protein
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), salted and patted dry. Note: sliced into 1/4-inch ribbons after resting.
Sauce
- 3 tbsp extra-virgin olive oil.
- 1 large garlic clove, grated. Note: smash and finely grate for even pungency.
- 2 tsp anchovy paste (or 2 anchovy fillets, mashed).
- 2 tbsp lemon juice (fresh) and 1 tsp lemon zest.
- 1 tsp Dijon mustard.
- 1/3 cup finely grated Parmesan, plus extra for shaving.
- 3 tbsp mayonnaise or 1 egg yolk (for a traditional emulsion). Note: mayonnaise makes a pantry-safe emulsion; egg yolk yields a silkier dressing.
Topping & Finish
- 1 cup croutons (preferably garlic or sourdough). Note: small, crisp cubes preserve texture.
- Freshly cracked black pepper and flaky sea salt.
- 2 tbsp fresh parsley, finely chopped.
For safety and freshness notes: keep butter or mayonnaise at room temperature only briefly while mixing; fresh herbs finely chopped.
How to Make Chicken Caesar Pasta Salad
- Cook and cool pasta: Boil pasta in well-salted water until just al dente. Drain, rinse under cold water to stop cooking, and toss with 1 tsp olive oil so strands don’t stick. Texture cue: pasta should yield a slight bite, not mushy.
- Mini-tip: reserve 1/4 cup pasta water to adjust dressing consistency.
- Sear the chicken: Heat 1 tbsp olive oil in a skillet over medium-high heat. Season breasts with salt and pepper; sear 3–4 minutes per side until golden-brown and an internal temperature of 165°F (74°C). Let rest 5 minutes, then slice into 1/4-inch ribbons. Sensory cue: look for a deep golden crust and fragrant roasted notes.
- Mini-tip: deglaze the pan with a splash of lemon juice or white wine to capture browned flavor if you plan to drizzle it over the salad.
- Make the dressing: In a bowl, whisk garlic, anchovy paste, lemon juice, Dijon, and mayonnaise (or egg yolk) until smooth. Slowly stream in olive oil while whisking to form a glossy emulsion. Stir in grated Parmesan, then taste for salt and acid—brighten with more lemon if needed. Consistency cue: dressing should coat the back of a spoon, not be runny.
- Mini-tip: use a fork or small blender for a silkier emulsion.
- Assemble: In a large bowl, combine cooled pasta and chopped romaine. Pour about two-thirds of the dressing over and toss until everything is evenly coated. Add sliced chicken and toss gently to integrate. Texture cue: leaves remain crisp and pasta carries a light sheen of dressing.
- Finish and garnish: Scatter croutons and shaved Parmesan across the top. Sprinkle parsley and finish with cracked black pepper and a final drizzle of lemon if desired. Serve immediately for best crunch.
- Mini-tip: hold back a few croutons and some shaved Parmesan to add at the last moment for dramatic texture contrast.
How to Serve Chicken Caesar Pasta Salad
Serve this salad in shallow bowls to showcase layers: a base of pasta and romaine, a ribbon of chicken across the center, then artful shavings of Parmesan and a scattering of croutons. For a refined touch, add microgreens or a single lemon wedge placed at 2 o’clock. Offer extra dressing at the table in a small carafe so guests can adjust creaminess and shine.
How to Store Chicken Caesar Pasta Salad
- Short-term: Store in an airtight container in the refrigerator up to 2 days. Keep croutons separate to maintain crispness.
- Longer or make-ahead: Keep the dressing in a sealed jar and toss just before serving to preserve romaine crunch.
- Reheating: If you prefer warmth, gently reheat only the chicken and pasta together in a skillet over low heat with a splash of olive oil; add lettuce and croutons fresh at service to maintain texture.
Tips to Make Chicken Caesar Pasta Salad
- Use very cold romaine and warm pasta for an interesting temperature contrast.
- Emulsify dressing slowly—the oil should be added in a thin stream to avoid separation.
- Toast your own croutons in olive oil and garlic for superior aroma and crunch.
- Taste and adjust acid: lemon brightens and balances the anchovy’s umami.
Variation (if any)
- Upgrade to grilled lemon chicken and add charred cherry tomatoes for color and sweetness.
- Swap pasta for orzo or farro for a different mouthfeel and rustic presentation.
- For a lighter take, replace mayonnaise with Greek yogurt and use shaved Pecorino instead of all Parmesan.
FAQs
Can I use rotisserie chicken instead of cooking breasts?
Yes. Shredded rotisserie chicken is a convenient substitute—toss it in hot pan briefly with a splash of lemon to refresh flavor and add slight caramelization.
How long can I keep this salad in the fridge?
Keep dressed salad no more than 24–48 hours for optimal texture. Store components separately (dressing, greens, croutons) for up to 3 days.
Is anchovy paste necessary for the Caesar flavor?
Anchovy adds classic umami depth, but you can omit it and increase Parmesan and lemon for brightness. A small anchovy paste amount (1–2 tsp) provides authentic complexity.
Can I make the dressing ahead of time?
Absolutely. Make the dressing up to 3 days ahead; keep chilled in a sealed jar and whisk briefly before use if it separates.
Conclusion
This Chicken Caesar Pasta Salad marries familiar flavors with thoughtful technique: a glossy, balanced dressing, crisp romaine, and chicken seared for aromatic depth. It performs well at a dinner party or as an elevated weekday meal—dress and assemble to preserve texture, and finish with fresh lemon and shaved cheese to sharpen the profile. For a slightly different approach or inspiration, consider the flavor proportions in this Chicken Caesar Pasta Salad – Just a Taste. Share your plating photos and notes in the comments — how would you make this dish your own?
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Chicken Caesar Pasta Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delightful Chicken Caesar Pasta Salad featuring grilled chicken, al dente pasta, fresh romaine lettuce, and a creamy Caesar dressing.
Ingredients
- 12 oz (340 g) short pasta (penne, fusilli, or farfalle), cooked al dente and cooled
- 3 cups romaine lettuce, coarsely chopped and spun dry
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), salted and patted dry
- 3 tbsp extra-virgin olive oil
- 1 large garlic clove, grated
- 2 tsp anchovy paste (or 2 anchovy fillets, mashed)
- 2 tbsp fresh lemon juice and 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/3 cup finely grated Parmesan, plus extra for shaving
- 3 tbsp mayonnaise or 1 egg yolk
- 1 cup croutons (preferably garlic or sourdough)
- Freshly cracked black pepper and flaky sea salt
- 2 tbsp fresh parsley, finely chopped
Instructions
- Boil pasta in well-salted water until just al dente. Drain, rinse under cold water, and toss with 1 tsp olive oil.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken breasts and sear for 3-4 minutes per side until golden-brown. Let rest and slice into ribbons.
- In a bowl, whisk together garlic, anchovy paste, lemon juice, Dijon, and mayo (or egg yolk) until smooth. Gradually add olive oil to form a glossy emulsion, then stir in Parmesan.
- In a large bowl, combine pasta and romaine, adding two-thirds of the dressing and tossing to coat. Add sliced chicken and toss gently.
- Scatter croutons and shaved Parmesan on top, sprinkle with parsley, and finish with black pepper and lemon drizzle.
Notes
For an interesting contrast, use very cold romaine and warm pasta. Store in an airtight container for up to 2 days, keeping croutons separate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg