🥗 Chicken Caesar Pasta Salad (Crispy, Creamy & Crowd-Pleasing!)

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A fresh twist on two beloved classics—Caesar salad and pasta salad—this dish combines tender grilled chicken, crunchy croutons, and a creamy homemade Caesar dressing tossed with pasta and crisp Romaine lettuce. A perfect make-ahead meal or light dinner for warm days!

🧾 Recipe Card

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Dietary Badges: High-Protein, W-W Friendly Adaptable, Make-Ahead

Ingredients Checklist

Croutons

  • Bread cubes (¾-inch)

  • Olive oil

  • Garlic (minced)

  • Grated Parmesan

  • Salt and pepper

Chicken

  • Boneless skinless chicken breasts

  • Salt and pepper

  • Vegetable oil

Caesar Dressing

  • Garlic

  • Anchovy fillets

  • Dijon mustard

  • Lemon juice

  • Worcestershire sauce

  • Egg yolk

  • Extra virgin olive oil

  • Grated Parmesan

  • Salt and pepper

Salad Base

  • Fusilli pasta

  • Romaine lettuce

  • Parmesan shavings

I. Introduction

When I first combined pasta salad with my go-to Caesar dressing, I wasn’t expecting a new favorite—but this Chicken Caesar Pasta Salad quickly became a staple in my summer dinner rotation. It’s everything you love about a classic Caesar: crispy lettuce, bold garlicky dressing, and crunchy croutons—with the bonus of al dente pasta and perfectly seared chicken for added heartiness.

This dish travels well for potlucks, picnics, and weekday lunches—and it only gets better as the flavors meld!

II. Step-by-Step Guide 🥄

1. Make the Garlic Croutons

Mix garlic with olive oil and let sit to infuse. Toss bread cubes with the strained garlic oil, Parmesan, salt, and pepper. Bake at 400°F for 10 minutes, flipping halfway.

Tip: Don’t crowd the tray—space ensures a golden, crispy finish.

2. Sear the Chicken

Pound chicken to even thickness, season with salt and pepper. Sear in hot oil, 4–6 minutes per side, until golden and cooked through (165°F internal temp). Rest, then slice.

3. Cook the Pasta

Boil fusilli in salted water until just tender. Drain and rinse under cold water to stop the cooking.

4. Prep the Romaine

Chop Romaine into bite-size pieces. Wash and dry thoroughly for crisp texture.

5. Whisk the Caesar Dressing

Mash anchovies and garlic into a paste. Whisk in mustard, Worcestershire, lemon juice, and egg yolk. Slowly whisk in olive oil until creamy. Add Parmesan, salt, and pepper.

Note: You can also blend the dressing for a smoother texture.

6. Assemble & Toss

In a large bowl, combine lettuce, pasta, chicken, and croutons. Add dressing and toss well. Top with Parmesan shavings.

III. Ingredient Tips & Substitutions

Ingredient Why It Matters Substitutions/Notes
Romaine Lettuce Crisp, refreshing base Kale or baby spinach in a pinch
Chicken Breast Lean protein Grilled tofu or shrimp for variation
Anchovies Classic Caesar umami depth 1 tsp anchovy paste or skip if needed (less traditional)
Egg Yolk Emulsifies and thickens dressing Use 1 Tbsp mayo or Greek yogurt for egg-free version
Fusilli Pasta Holds dressing well Penne, rotini, or even whole-wheat pasta
Parmesan Cheese Adds salty, nutty flavor Pecorino Romano or dairy-free alternative

IV. Variations & Serving Ideas

Flavor Twists

  • Add halved cherry tomatoes or roasted red peppers

  • Mix in crispy bacon bits or sautéed mushrooms

  • Top with a drizzle of balsamic glaze for a tangy finish

W-W Friendly Adjustments

  • Use whole wheat pasta and grilled chicken breast

  • Swap egg yolk for light mayo or Greek yogurt in the dressing

  • Use light Parmesan and control portion size on croutons

Serving Suggestions

  • Serve with garlic breadsticks or a side of fruit

  • Portion into meal prep containers for lunch all week

  • Pair with a chilled glass of white wine or sparkling water with lemon

V. Storage & Make-Ahead Tips

Fridge Storage:
Store tossed salad in the fridge for up to 2 days. For best results, keep dressing separate and toss before eating.

Make-Ahead Tip:
Croutons, chicken, and dressing can be made 1–2 days ahead. Assemble salad just before serving.

Leftovers:
Still delicious the next day! Add a squeeze of lemon and a dash of fresh pepper to freshen things up.

VI. Nutrition Info (Per Serving – Approximate)

  • Calories: 460

  • Protein: 29 g | Carbs: 35 g | Fat: 24 g

  • Fiber: 4 g

  • W-W Points: ~7–8 (with swaps for light ingredients)

Allergens: Contains dairy, egg, and gluten. See swaps for alternatives.

VII. FAQs

Q: Can I make this vegetarian?
A: Absolutely—skip the chicken and anchovies. Add white beans or grilled tofu for protein.

Q: What if I don’t want to use raw egg?
A: Use 1–2 Tbsp of mayo or Greek yogurt for similar creaminess and safety.

Q: Can I use store-bought dressing?
A: Yes, but homemade really elevates the flavor. Opt for a clean-label Caesar if using store-bought.

VIII. Kristy’s Note

There’s something so deeply satisfying about this salad—it’s crunchy, creamy, savory, and filling without being heavy. I make it year-round, but it really shines in spring and summer. My kids love it with penne pasta and extra cheese, and I love it with a side of fresh lemonade. It’s one of those “how-is-this-a-salad?” meals that everyone actually wants to eat!

IX. More Hearty Salads to Try

  • [Grilled Southwest Chicken Salad]

  • [Pasta Primavera with Creamy Yogurt Dressing]

  • [Chickpea Greek Salad with Feta]

  • [W-W Friendly Buffalo Chicken Lettuce Wraps]

X. Let’s Toss It Up! 🥗

Did you try this Chicken Caesar Pasta Salad? Tag me @KristyCookEats and let me know how you served yours—extra dressing, no croutons, or a picnic favorite? I’d love to hear from you in the comments.

Cheers to fresh flavor and feel-good meals! 💚

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