Description
This creamy Chicken Caesar Pasta Salad is a family favorite! Quick to assemble and packed with flavor, it’s perfect for busy weeknights.
Ingredients
Scale
- Pasta & Chicken Base:
- 12 oz (340g) short pasta (rotini or penne)
- 2 cups cooked chicken breast, shredded or diced
- Caesar Dressing Essentials:
- 1/2 cup creamy Caesar dressing (store-bought or homemade)
- 1–2 cloves garlic, minced (optional, for extra kick)
- 1 tbsp fresh lemon juice (optional, for brightness)
- Fresh Toppings & Crunch:
- 4 cups chopped romaine lettuce
- 1/2 cup grated or shaved Parmesan cheese, plus more for garnish
- 1 cup croutons
- Seasonings & Finishing Touches:
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta:: First things first, get that pasta cooking! Boil a big pot of salted water – and yes, I always forget to salt it properly the first time, oops. Cook your rotini or penne according to package directions until it’s al dente. You want it tender but still with a little bite. Drain it well, really well, remember my soupy dressing mishap? Then, let it cool down a bit. I usually spread it on a baking sheet to speed things up; it prevents it from clumping.
- Prepare the Chicken & Lettuce:: While your pasta is cooling, get your chicken ready. If you’re using rotisserie, shred it into bite-sized pieces. If you’re cooking fresh, make sure it’s cooled and diced. Then, wash and chop your romaine lettuce. I like to tear it rather than cut it sometimes; it just feels more rustic. Make sure everything is prepped and ready to go for your salad assembly. It feels so good when all the bits are lined up!
- Whip Up the Dressing (or Open the Bottle!):: Now for the star of the show: the Caesar dressing! If you’re making it homemade, whisk together your ingredients until creamy. If you’re using store-bought, give it a good shake. I sometimes add an extra clove of minced garlic and a squeeze of fresh lemon juice to my store-bought dressing to really kick it up a notch. This is where the magic happens for our Chicken Caesar Pasta Salad, honestly!
- Combine the Base:: In a large bowl, toss your cooled pasta with the shredded chicken. This is where you can start to see the dish taking shape. Give it a good mix to distribute the chicken evenly. I find a big, sturdy spoon works best here. Don’t be shy; get in there! You want all those delicious bits mingling before the dressing comes into play. It’s starting to smell good already, isn’t it?
- Dress and Add Freshness:: Pour about two-thirds of your Caesar dressing over the pasta and chicken mixture. Toss gently until everything is coated. Then, add your chopped romaine lettuce and about half of the Parmesan cheese. Toss again. I often make the mistake of adding all the dressing at once and it gets too soggy, so go easy! You can always add more later for the perfect creamy texture.
- Finish and Serve:: Finally, add your croutons and the remaining Parmesan cheese. Give it one last gentle toss, just enough to incorporate them without crushing the croutons. Taste and adjust seasoning if needed – maybe a little more salt or a fresh crack of black pepper. The final result should look vibrant, smell garlicky and cheesy, and taste absolutely divine. Serve your fabulous Chicken Caesar Pasta Salad immediately and enjoy!