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.
Ingredients
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)
Instructions
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.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.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.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.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