Chicken Caesar Pasta Salad (Printable)

Grilled chicken and rotini tossed with crisp bacon, fresh veggies, and creamy Caesar dressing for a satisfying dish.

# What you'll 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 ground black pepper

→ Bacon

07 - 4 slices bacon

→ Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 2 cups chopped romaine lettuce
10 - 1/4 cup thinly sliced red onion (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)
17 - 1 garlic clove, minced
18 - 1/4 tsp ground 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

# Preparation steps:

01 - Boil salted water and cook rotini according to package directions until al dente. Drain, rinse under cold water, and set aside.
02 - Heat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Grill or sear for 6 to 7 minutes per side until thoroughly cooked. Rest for 5 minutes, then slice into bite-sized pieces.
03 - In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain excess fat. Once cooled, crumble into small pieces.
04 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies if using, garlic, and black pepper. Add milk gradually until desired creamy consistency is reached.
05 - Combine cooked pasta, sliced chicken, bacon bits, cherry tomatoes, romaine, and red onion in a large bowl.
06 - Pour dressing over salad ingredients and toss gently to coat evenly.
07 - Top salad with shaved Parmesan, croutons, and extra black pepper. Serve chilled or at room temperature.

# Expert advice:

01 -
  • It delivers all the bold, garlicky Caesar taste you crave, but with the satisfying heft of pasta and protein.
  • You can make it ahead and it actually tastes better after the flavors meld overnight in the fridge.
  • It's endlessly adaptable, so you can swap vegetables, skip the anchovies, or even use rotisserie chicken when you're short on time.
02 -
  • Rinsing the pasta under cold water after draining is crucial, it stops the cooking and keeps the spirals from turning mushy when you toss them with the dressing.
  • Letting the grilled chicken rest for five minutes before slicing makes all the difference, the juices redistribute and you end up with tender, moist pieces instead of dry ones.
  • If you skip the anchovies, add a pinch of extra salt and a splash more Worcestershire to keep the dressing from tasting flat.
03 -
  • Taste the dressing before you toss it with the salad, it should be bold and punchy because the pasta and chicken will mellow it out.
  • Don't overdress the salad all at once, start with three-quarters of the dressing, toss well, then add more only if you need it.
  • If you want to make it ahead, keep the croutons and lettuce separate until just before serving so everything stays fresh and crisp.
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