Chicken Caesar Pasta Salad Made Easy
This hearty pasta salad transforms the classic Caesar salad into a satisfying meal where tender penne, crisp romaine, and juicy grilled chicken are coated in a creamy, umami-rich homemade dressing. It's the perfect make-ahead dish for busy weeknights, potlucks, and barbecues, offering a harmonious blend of textures and flavors in every bite.
Equipment
- Large pot
- Colander
- Large grill pan or cast-iron skillet
- Cutting board
- Chef's knife
- Medium mixing bowl
- Whisk
- Large mixing bowl
- Tongs
- Measuring cups and spoons
- instant-read thermometer
Ingredients
- 1 lb penne pasta or rigatoni, fusilli
- 1.5 lbs boneless, skinless chicken breasts about 2 large
- 1 large head romaine lettuce, chopped
- 1 cup freshly grated Parmesan cheese
- 1 cup high-quality mayonnaise
- ¼ cup fresh lemon juice from about 2 lemons
- 2 tbsp anchovy paste or 4 anchovy fillets, minced
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ cup extra virgin olive oil, plus 1 tbsp for cooking chicken
- Salt and freshly cracked black pepper, to taste
- Optional: 1 cup croutons or crispy bacon bits, for topping
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain and do not rinse.
- While the pasta cooks, pat the chicken breasts dry with paper towels and season liberally on both sides with salt and pepper. Drizzle with 1 tablespoon of olive oil.
- Heat a large grill pan or cast-iron skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is golden brown and charred. Let the chicken rest on a cutting board for at least 5 minutes, then slice into thin strips.
- In a medium bowl, combine the mayonnaise, freshly grated Parmesan, lemon juice, anchovy paste, minced garlic, and Worcestershire sauce. Whisk until completely smooth and emulsified. Slowly drizzle in the remaining 1/2 cup of olive oil while whisking constantly to create a thick, luscious dressing. Taste and adjust seasoning with salt and pepper.
- Transfer the drained, warm pasta to a very large mixing bowl. Pour about three-quarters of the dressing over the hot pasta and toss well until every piece is coated.
- Add the chopped romaine lettuce and sliced grilled chicken to the bowl with the dressed pasta. Pour the remaining dressing over the top. Use tongs to gently toss everything together until the lettuce is just barely coated and the chicken is evenly distributed.
- For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Before serving, give it a final toss. Top with extra Parmesan shavings, croutons, or crispy bacon bits if desired.
Notes
For make-ahead preparation, combine the pasta and dressing, then refrigerate. Add the romaine and chicken just before serving to prevent the lettuce from becoming overly wilted. To make the dressing dairy-free, use vegan mayonnaise and nutritional yeast in place of Parmesan. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.