This 20-Minute Chicken Caesar Pasta Salad is a perfect combination of tender chicken, creamy dressing, and crunchy croutons. It’s quick, easy, and full of the classic Caesar flavor we all love. Whether for a busy weekday lunch or a light dinner, this salad delivers a satisfying meal in no time!
Why You’ll Love This Recipe
I absolutely love how this recipe takes everything we enjoy about a classic Caesar salad and adds the heartiness of pasta and chicken. It’s a complete meal that’s light yet filling, with creamy dressing, tender chicken, and crunchy croutons all mixed into one bowl. It comes together in just 20 minutes, making it ideal for those busy days when you need something fast, delicious, and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
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2 boneless, skinless chicken breasts (about 1 pound or 450g)
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1 tablespoon olive oil (15ml)
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1 teaspoon garlic powder (2g)
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1 teaspoon onion powder (2g)
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Salt and pepper, to taste
For the Salad:
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8 ounces (225g) rotini or penne pasta (uncooked)
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2 cups chopped romaine lettuce (about 100g)
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½ cup grated Parmesan cheese (50g)
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½ cup croutons (about 30g)
For the Caesar Dressing:
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½ cup mayonnaise (120g)
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¼ cup grated Parmesan cheese (25g)
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2 tablespoons lemon juice (30ml)
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2 tablespoons Dijon mustard (30g)
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1 clove garlic, minced
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1 teaspoon Worcestershire sauce (5ml)
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¼ teaspoon black pepper (1g)
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Salt, to taste
Directions
For the Chicken:
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Cook the Chicken: Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Remove from the skillet and let it rest for a few minutes. After resting, slice the chicken into thin strips or bite-sized pieces.
For the Pasta:
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set the pasta aside to cool.
For the Caesar Dressing:
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Make the Caesar Dressing: In a medium bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and black pepper. Taste the dressing and add salt if needed. Whisk until smooth and creamy.
Assemble the Salad:
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Assemble the Salad: In a large bowl, combine the cooled pasta, sliced chicken, chopped lettuce, crumbled croutons, and grated Parmesan. Pour the Caesar dressing over the salad and toss everything together until well coated.
Serve:
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Serve: Garnish with extra Parmesan if desired, and serve the salad chilled. Enjoy!
Servings and Timing
This recipe makes 4-6 servings, depending on portion size. It takes about 20 minutes from start to finish, including time to cook the pasta and chicken. It’s perfect for a quick lunch or dinner, and the salad keeps well in the fridge for a few days, making it great for meal prep.
Variations
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Grilled Chicken: For extra flavor, try grilling the chicken breasts instead of cooking them in a skillet.
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Pasta Substitute: You can swap the rotini or penne pasta for other pasta shapes like fusilli, farfalle, or spaghetti.
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Vegetarian Option: If you want to go meatless, you can leave out the chicken and add some extra roasted veggies or even chickpeas for protein.
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Extra Veggies: Toss in some sliced cucumbers, cherry tomatoes, or red onions for added freshness.
Storage/Reheating
If you have leftovers, store the salad in an airtight container in the fridge for up to 3 days. It’s best to store the dressing separately and add it just before serving to keep the salad from getting soggy. This salad doesn’t really require reheating since it’s best served chilled, but you can warm the chicken slightly in the microwave if needed before serving.
FAQs
Can I use a store-bought Caesar dressing?
Yes, if you’re short on time, you can substitute store-bought Caesar dressing. Just be sure to adjust the amount to suit your taste.
How can I make this dish spicier?
You can add some red pepper flakes to the dressing for a little heat or sprinkle some chili powder over the chicken for a spicy kick.
Can I use a different type of pasta?
Absolutely! Feel free to swap the rotini or penne for any pasta you prefer, like fusilli, farfalle, or even spaghetti.
How do I keep the croutons crunchy?
To keep the croutons crispy, only add them to the salad right before serving. If you store the salad with the croutons, they’ll become soggy.
Can I make this salad ahead of time?
Yes! This Chicken Caesar Pasta Salad is great for meal prep. Just store the chicken, pasta, and slaw separately, and add the dressing right before serving to keep everything fresh.
Conclusion
This 20-Minute Chicken Caesar Pasta Salad is a quick, easy, and tasty way to enjoy all the flavors of a Caesar salad with the added heartiness of pasta and chicken. I love how simple it is to prepare, yet how satisfying it is to eat. Whether I’m making it for lunch, dinner, or meal prep for the week, this recipe never disappoints!
Print
Chicken Caesar Pasta Salad
- Total Time: 20 minutes
- Yield: 4 servings
Description
A quick and easy Chicken Caesar Pasta Salad featuring tender chicken, creamy Caesar dressing, crunchy croutons, and a sprinkle of Parmesan. Perfect for a satisfying and refreshing meal in just 20 minutes!
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts (about 1 pound or 450g)
1 tablespoon olive oil (15ml)
1 teaspoon garlic powder (2g)
1 teaspoon onion powder (2g)
Salt and pepper, to taste
For the Salad:
8 ounces (225g) rotini or penne pasta (uncooked)
2 cups chopped romaine lettuce (about 100g)
½ cup grated Parmesan cheese (50g)
½ cup croutons (about 30g)
For the Caesar Dressing:
½ cup mayonnaise (120g)
¼ cup grated Parmesan cheese (25g)
2 tablespoons lemon juice (30ml)
2 tablespoons Dijon mustard (30g)
1 clove garlic, minced
1 teaspoon Worcestershire sauce (5ml)
¼ teaspoon black pepper (1g)
Salt, to taste
Instructions
Cook the Chicken: Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside to rest for a few minutes. Slice the chicken into thin strips or bite-sized pieces once rested.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8-10 minutes, or until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set the pasta aside to cool.
Make the Caesar Dressing: In a medium bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and black pepper. Taste and add salt if needed. Whisk until smooth and creamy.
Assemble the Salad: In a large bowl, combine the cooked pasta, sliced chicken, chopped lettuce, crumbled croutons, and grated Parmesan. Pour the dressing over the salad and toss everything together until well coated.
Serve: Garnish with extra Parmesan and serve chilled. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
