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Chicken Caesar Pasta Salad is exactly what I crave when the weather turns warm or I need a dish that feels both filling and fresh. Cool romaine, tender chicken, and that creamy homemade Caesar dressing coat every bite of pasta. It is perfect for picnics, weeknight dinners, or prepping ahead for a hearty lunch.
I remember making this for my family after a hectic workday. Everyone scraped their plates clean then asked if I would make it again the next night. When a salad gets that reaction you know it is a keeper.
Ingredients
- Dijon mustard: Lends sharp flavor and creaminess in the dressing. Look for one with a balanced tang not too vinegary
- Fresh lemon juice: Brightens the whole salad pick juicy lemons that feel heavy
- Worcestershire sauce: Layers in savory notes. Use a quality brand for complex taste
- Mayonnaise: Is the base of the dressing smooth and rich
- Fresh garlic: Brings a classic punch. Use a microplane for the smallest mince
- Anchovy paste: Is your umami powerhouse. It is essential for real Caesar taste
- Finely grated Parmesan: Makes the dressing extra creamy and savory. Use real Parmigiano Reggiano if you can
- Rotini or penne pasta: Work well since sauce clings to the spirals and tubes but any short pasta is fine
- Romaine hearts: Stay crunchy the fresher the better choose crisp bright green leaves
- Rotisserie chicken: Saves time but you can use any chopped cooked chicken
- Croutons: Add a crispy savory bite. Use store bought or make your own for extra flavor
- Extra Parmesan for garnish: Adds a salty finish to the salad
Step-by-Step Instructions
- Make the Dressing:
- In a medium bowl whisk the Dijon mustard with lemon juice Worcestershire sauce mayonnaise minced garlic and anchovy paste until fully blended and creamy. Stir in the finely grated Parmesan and a pinch of freshly ground black pepper for extra bite. Set aside to let the flavors meld
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente this takes about ten minutes. Drain completely and let it cool slightly so it does not wilt the lettuce
- Chop the Romaine:
- Cut Romaine hearts into bite sized pieces about one inch in size which ensures you get lettuce in every forkful
- Combine Everything:
- In a big serving bowl toss together the mildly warm pasta the romaine chicken and prepared Caesar dressing. Mix gently so the dressing coats everything
- Top and Serve:
- Sprinkle croutons and extra Parmesan over the top. Serve right away if you want the croutons crisp or chill in the fridge to let flavors meld and serve cold later
My favorite ingredient is always the Parmesan. My daughter loves to help grate it and sprinkle extra on everything. I have fond memories of us sitting at the kitchen table fighting over the final shavings.
Storage Tips
Store any leftovers in an airtight container in the refrigerator. For best texture keep croutons separate and add right before eating. The salad tastes even better on day two as the flavors have melded but the lettuce can wilt after a day or two so enjoy soon.
Ingredient Substitutions
Use cooked shrimp or turkey instead of chicken for a different twist. If you are out of mayonnaise a mix of plain Greek yogurt and a splash of olive oil works too. Gluten free pasta holds up beautifully if needed—just cook according to package directions.
Serving Suggestions
This salad is a hit at picnics and makes a beautiful lunch alongside a fruit salad. Pile it onto a platter for casual parties or serve solo for a quick weekday dinner. For extra freshness add cherry tomatoes or sliced cucumbers.
Caesar Salad Origins
Classic Caesar salad originated in Mexico not Italy and was created by restaurateur Caesar Cardini. The addition of pasta and chicken to this recipe makes it a heartier meal but you still get all the garlicky creamy flavors of the original.
This is one of those salads that never fails to delight. Whether you are feeding a hungry crowd or prepping tomorrow’s lunch you can count on it to be satisfying and packed with bold familiar flavor.
Recipe Q&A
- → Can I use another type of pasta?
Yes, any bite-sized pasta such as penne, fusilli, or farfalle works well for holding the creamy dressing and mixing with the other ingredients.
- → Is rotisserie chicken necessary?
No, chopped cooked chicken breasts or even grilled chicken make great alternatives, allowing flexibility based on what you have on hand.
- → How should I store leftovers?
Store covered in the refrigerator for up to 2 days. For the crispest texture, keep croutons separate until serving.
- → Can I substitute the anchovy paste in the dressing?
If you prefer, skip the anchovy paste or use a splash of extra Worcestershire for a close flavor, though anchovies provide traditional depth.
- → Is this dish best served cold or warm?
It's typically enjoyed chilled or at room temperature, making it perfect for make-ahead lunches or gatherings.