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
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16 oz bowtie, rotini, or penne pasta
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4 hearts of Romaine lettuce, chopped (6 cups)
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1 pint cherry tomatoes, halved
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1 orange bell pepper, chopped
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2 cups croutons
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½ cup freshly shredded Parmesan cheese (plus more for garnish)
Blackened Chicken
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2 large chicken breasts
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2 Tbsp unsalted butter
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2 Tbsp olive oil
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1½ tsp each: smoked paprika, garlic powder, onion powder
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1 tsp each: salt, dried oregano, dried thyme
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½ tsp black pepper
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¼–½ tsp cayenne pepper
Caesar Dressing
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8 anchovy fillets, blotted dry (see notes for substitutions)
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1 cup sour cream
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½ cup mayonnaise
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¼ cup lemon juice
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2 tsp Dijon mustard
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2 tsp balsamic vinegar
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2 tsp Worcestershire sauce
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4 garlic cloves, minced
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½ tsp salt
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½ tsp black pepper
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⅔ cup finely grated Parmesan cheese
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Milk, as needed (to thin)
Instructions
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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