Chicken Caesar Pasta Salad (Printable)

A flavorful blend of grilled chicken, rotini, bacon bits, and zesty Caesar dressing, ideal for lunch or dinner.

# What You Need:

→ Pasta

01 - 12 oz rotini pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts (about 1 lb)
03 - 1 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Bacon

07 - 4 slices bacon

→ Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 2 cups romaine lettuce, chopped
10 - 1/4 cup red onion, thinly sliced (optional)

→ Caesar Dressing

11 - 1/2 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp lemon juice
14 - 2 tsp Dijon mustard
15 - 1 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste; optional but recommended)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2 to 3 tbsp whole milk (to thin, as needed)

→ Toppings

20 - 1/4 cup Parmesan cheese, shaved or grated
21 - 1/2 cup croutons
22 - Freshly ground black pepper, to taste

# How-To:

01 - Boil salted water and cook rotini until al dente following package directions. Drain and rinse under cold water. Set aside.
02 - Heat grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, salt, and black pepper. Grill or pan-sear 6 to 7 minutes per side until fully cooked. Rest for 5 minutes, then slice bite-sized.
03 - Cook bacon slices in a skillet over medium heat until crisp. Drain on paper towels, cool, then crumble into small pieces.
04 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies (if using), garlic, and black pepper. Gradually add milk until dressing reaches creamy consistency.
05 - In a large bowl, toss cooked pasta, sliced chicken, bacon bits, cherry tomatoes, chopped romaine, and red onion if desired.
06 - Pour Caesar dressing over salad mixture and toss gently to coat evenly.
07 - Top with shaved Parmesan, croutons, and freshly ground black pepper. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like restaurant quality but uses ingredients you probably already have.
  • The creamy Caesar dressing clings to every twist of pasta in a way bottled dressing never could.
  • You can eat it warm right after tossing or pull it cold from the fridge the next day and it still tastes amazing.
  • It's filling enough to be dinner but light enough that you don't feel weighed down after.
02 -
  • Rinse the pasta with cold water after draining or it will clump into a starchy brick.
  • Let the chicken rest before slicing or all the juices run out and it turns dry.
  • Don't add the lettuce until right before serving if you're making this ahead, or it wilts into sad green ribbons.
  • Taste the dressing before tossing it in and adjust the lemon or salt to your liking.
03 -
  • Grate your own Parmesan instead of buying the pre-shredded kind, it melts into the dressing like butter.
  • If your dressing feels too thick, add milk one tablespoon at a time until it's just right.
  • Cook an extra chicken breast and keep it in the fridge for quick protein additions to other meals.
  • Use the pasta water to thin the dressing if you run out of milk, it adds body without diluting flavor.
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