Chicken Caesar Pasta Salad (Printable)

Grilled chicken and rotini tossed with bacon, fresh greens, and a creamy Caesar dressing.

# What You'll Need:

→ Pasta

01 - 12 oz rotini pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts (about 1 lb)
03 - 1 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Bacon

07 - 4 slices bacon

→ Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 2 cups chopped romaine lettuce
10 - 1/4 cup thinly sliced red onion (optional)

→ Caesar Dressing

11 - 1/2 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp lemon juice
14 - 2 tsp Dijon mustard
15 - 1 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced or 1 tsp anchovy paste (optional)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2 to 3 tbsp whole milk, to thin dressing as needed

→ Toppings

20 - 1/4 cup Parmesan cheese, shaved or grated
21 - 1/2 cup croutons
22 - Freshly ground black pepper, to taste

# Directions:

01 - Boil salted water and cook rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
02 - Heat grill pan or skillet over medium-high heat. Rub chicken with olive oil, garlic powder, salt, and black pepper. Grill or sear 6 to 7 minutes per side until fully cooked. Rest for 5 minutes, then slice into bite-sized pieces.
03 - Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
04 - In a large bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies, garlic, and black pepper. Add milk gradually to reach a creamy but pourable consistency.
05 - In a large bowl, combine cooked pasta, grilled chicken slices, bacon bits, cherry tomatoes, romaine lettuce, and red onion if using.
06 - Pour Caesar dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
07 - Garnish salad with shaved Parmesan, croutons, and freshly ground black pepper. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • It eats like a full meal but feels light enough that you don't need a nap afterward.
  • The bacon adds a smoky crunch that makes every bite feel a little indulgent.
  • You can make it ahead and it actually tastes better the next day once the flavors marry.
  • It's flexible, swap the chicken for shrimp or chickpeas and it still works beautifully.
02 -
  • Rinsing the pasta with cold water is not optional, hot pasta will wilt the romaine and turn this into a sad, soggy mess.
  • If you skip the anchovies, add an extra squeeze of lemon and a pinch of salt to compensate for the lost depth.
  • Don't add the croutons until just before serving or they'll lose their crunch and turn into wet bread chunks.
03 -
  • Use the pasta cooking water to thin the dressing if you run out of milk, it adds body and a hint of starch that helps everything cling together.
  • Let the chicken rest for five full minutes after cooking, cutting into it too soon will leave you with dry, chewy pieces instead of juicy bites.
  • Make a double batch of the dressing and keep it in a jar, it's incredible on regular salads, as a dip for veggies, or drizzled over roasted cauliflower.
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