Chicken Caesar Pasta Salad

If dinner time feels like a daily surprise attack (been there, dodged that), let me introduce you to your new weeknight hero: Chicken Caesar Pasta Salad. It’s like Caesar salad and pasta had a delicious love child—hearty, fresh, and totally capable of winning over picky eaters and salad skeptics alike.

Whether you’re prepping ahead for a chaotic Monday, hosting a sunny backyard potluck, or simply craving a dish that tastes fancy without the fuss—this recipe checks every box. Trust me, it’s the kind of meal that makes everyone think you have your life together (even if you were just eating cereal for dinner yesterday).

Why You’ll Love This Chicken Caesar Pasta Salad

Let’s get real—salads can be boring. But Chicken Caesar Pasta Salad? Not today, bland lettuce. This dish is:

• Satisfyingly hearty thanks to blackened chicken and bowtie pasta.
• Bright and crunchy, with crisp Romaine, juicy tomatoes, and crunchy croutons.
• Flavor-loaded, courtesy of a homemade Caesar dressing that’s creamy, garlicky, and just the right amount of zesty.
• Meal-prep friendly—make it in advance and toss in the final touches right before serving.

Oh, and did I mention it’s perfect for feeding a crowd or keeping in the fridge for quick lunches? Total win.

Ingredients You’ll Need

This Chicken Caesar Pasta Salad is broken into three easy components: dressing, blackened chicken, and salad assembly. Here’s what you need:

For the Pasta Salad

• 16 oz. bowtie, rotini, or penne pasta
• 4 Romaine hearts, chopped (about 6 cups)
• 1 pint cherry tomatoes, halved
• 1 orange bell pepper, chopped
• 2 cups croutons
• ½ cup shredded Parmesan cheese (plus extra for garnish)

For the Blackened Chicken

• 2 large chicken breasts
• 2 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1½ tsp each: smoked paprika, garlic powder, onion powder
• 1 tsp each: salt, dried oregano, dried thyme
• ½ tsp black pepper
• ¼–½ tsp cayenne pepper (adjust to taste)

For the Caesar Dressing

• 8 anchovy fillets (or substitute—more on that below!)
• 1 cup sour cream
• ½ cup mayo
• ¼ cup lemon juice
• 2 tsp Dijon mustard
• 2 tsp balsamic vinegar
• 2 tsp Worcestershire sauce
• 4 garlic cloves, minced
• ½ tsp salt and pepper
• ⅔ cup finely grated Parmesan cheese
• Milk as needed to thin

Step-by-Step: Let’s Build This Beauty

1. Make the Dressing

Mince the anchovies and mash them into a paste. (Yes, this step is old-school, but it packs a punch of umami you don’t want to miss.)
Stir in sour cream, mayo, lemon juice, mustard, vinegar, Worcestershire, garlic, salt, and pepper until smooth. Mix in the Parmesan and pop it in the fridge to chill.

Note: Not into anchovies? You can sub with 1½ tsp fish sauce or just use extra Worcestershire—it won’t be quite as bold, but still tasty!

2. Blacken That Chicken

Slice your chicken breasts horizontally to make 4 fillets. Pound them to an even thickness—about ½ inch—so they cook evenly.
Coat with olive oil and rub in the spice mix.
Heat butter and oil in a skillet over medium-high. Sear the chicken for 4–5 minutes per side until beautifully blackened and cooked through (160°F internal temp). Let it rest before chopping.

3. Cook the Pasta

Boil your pasta in salted water until al dente. Drain and rinse with cold water to stop the cooking. Toss with a little olive oil to keep it from sticking together.

4. Assemble the Salad

In a very large bowl (trust me here), mix your cooled pasta, chopped chicken, cherry tomatoes, bell pepper, and half the dressing. Stir to coat everything evenly.
Chill until you’re ready to serve.

Pro tip: Keep the Romaine and croutons out until serving—nobody wants soggy crunchies.

5. Just Before Serving

Toss in the chopped Romaine, croutons, and the rest of the dressing (thin it with milk if needed). Sprinkle on a little extra Parmesan and a few generous grinds of black pepper. And there you have it: salad nirvana.

My Go-To Party Trick

This Chicken Caesar Pasta Salad has become my signature potluck dish. The first time I made it for a family cookout, even my “salad-is-rabbit-food” brother went back for seconds. It’s now requested so often that I keep a stash of anchovies in my pantry like some kind of Caesar sauce secret agent.

Tips for the Perfect Chicken Caesar Pasta Salad

• Don’t overcook your pasta. You want that slight chew for the best texture.
• Let the chicken rest before chopping—it keeps all the juices in.
• Chill before serving. The flavors mingle like old friends at a backyard BBQ.
• Save some dressing to toss in fresh before eating—especially if making ahead.

FAQs About Chicken Caesar Pasta Salad

The Perfect Blend of Comfort and Crunch

Whether you’re feeding your hungry crew after soccer practice, hosting your girlfriends for a casual wine night, or simply trying to survive another midweek dinner rush without losing your sanity—Chicken Caesar Pasta Salad is here to save the day. With its juicy blackened chicken, al dente pasta, crisp Romaine, and zippy homemade Caesar dressing, this dish delivers big, bold flavor with minimal effort. It’s a salad, yes—but it’s also a satisfying main course that won’t leave anyone poking around for snacks an hour later.

What makes it even better? It’s versatile enough to make ahead, easy to double for parties, and guaranteed to impress without requiring anything fancy. Just simple, delicious ingredients coming together in one irresistible bowl of comfort and crunch.

Give it a whirl tonight, and you’ll quickly understand why it’s one of my go-to favorites here at Chicken Magic Recipes. This dish has earned a permanent spot on our dinner rotation—and I’m betting it’ll win a place on yours too.

Explore More Fresh & Flavorful Chicken Recipes

If you loved the bold flavors and creamy textures of this Chicken Caesar Pasta Salad, you’re going to be obsessed with some of our other crave-worthy chicken creations. Whether you’re looking for a fresh twist on classic salads or a fun, hearty dinner idea that still feels light and wholesome, these recipes will keep your menu exciting and your taste buds happy.

Here are a few delicious ideas to inspire your next meal:

1. Craving more salad magic? Try this vibrant and nutty Crunchy Thai Chicken Salad—a colorful bowl full of crisp veggies, juicy chicken, and a peanut-lime dressing that’s totally addictive.
2. For a smoky-sweet spin on pasta night, you’ll love the Honey Pepper Chicken Panini Pasta. It’s packed with bold flavors and perfect for cozy evenings.
3. Want something packed with heat and zest? Dive into this Chipotle Chicken Chopped Salad—a protein-packed powerhouse that’s ideal for lunches or light dinners.
4. Looking for a high-protein, low-effort dinner that feels like a mini vacation? Check out the Cava Honey Harissa Chicken Bowls for a Mediterranean twist that’ll wake up your weeknight routine.

These dishes pair beautifully with your go-to chicken Caesar pasta salad and are guaranteed to keep your meal planning fresh, fun, and totally stress-free.

Chicken Caesar Pasta Salad

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• Author: Aneta
• Total Time: 45 mins
• Yield: 6 servings 1x

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Description

This Chicken Caesar Pasta Salad is a hearty, flavor-packed twist on the classic Caesar salad. With juicy blackened chicken, crisp Romaine, al dente pasta, and a rich, creamy Caesar dressing, it’s the perfect dish for busy weeknights, potlucks, or easy meal prep lunches.

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Ingredients

Scale 1x2x3x

Pasta Salad

• 16 oz bowtie, rotini, or penne pasta

• 4 hearts of Romaine lettuce, chopped (6 cups)

• 1 pint cherry tomatoes, halved

• 1 orange bell pepper, chopped

• 2 cups croutons

• ½ cup freshly shredded Parmesan cheese (plus more for garnish)

Blackened Chicken

• 2 large chicken breasts

• 2 Tbsp unsalted butter

• 2 Tbsp olive oil

• 1½ tsp each: smoked paprika, garlic powder, onion powder

• 1 tsp each: salt, dried oregano, dried thyme

• ½ tsp black pepper

• ¼–½ tsp cayenne pepper

Caesar Dressing

• 8 anchovy fillets, blotted dry (see notes for substitutions)

• 1 cup sour cream

• ½ cup mayonnaise

• ¼ cup lemon juice

• 2 tsp Dijon mustard

• 2 tsp balsamic vinegar

• 2 tsp Worcestershire sauce

• 4 garlic cloves, minced

• ½ tsp salt

• ½ tsp black pepper

• ⅔ cup finely grated Parmesan cheese

• Milk, as needed (to thin)

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Instructions

1. Make the Dressing
   Mince the anchovy fillets and mash into a paste. Combine with sour cream, mayo, lemon juice, mustard, vinegar, Worcestershire, garlic, salt, and pepper. Stir until smooth. Mix in Parmesan and refrigerate.

2. Prepare the Chicken
   Slice each chicken breast in half horizontally to create 4 fillets. Pound to even thickness. Coat with olive oil and seasoning mix.
   Heat butter and oil in a skillet over medium-high heat. Cook chicken 4–5 minutes per side until blackened and 160°F inside. Rest 5 minutes before chopping.

3. Cook the Pasta
   Boil pasta in salted water until al dente. Drain, rinse with cold water, and toss with a little olive oil to prevent sticking.

4. Assemble the Salad
   In a large bowl, combine cooked pasta, chopped chicken, tomatoes, bell pepper, and half the dressing. Toss to coat. Refrigerate until ready to serve.

5. Finish & Serve
   Right before serving, add Romaine, croutons, and remaining dressing (thin with milk if needed). Garnish with extra Parmesan and cracked black pepper.

Notes

Anchovy Substitute: Use 1½ tsp fish sauce or extra Worcestershire if you’re not a fan of anchovies.
Make Ahead Tip: Keep Romaine and croutons separate until serving to avoid sogginess.
Serving Suggestion: Great for meal prep, lunch boxes, or served as a main dish with garlic bread.

• Prep Time: 25 mins
• Cook Time: 20 mins
• Category: Salad , Lunch
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 690 mg
• Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 95 mg