Perfect twist on a well-loved dish.

This Chicken Caesar Pasta Salad has all the bold, savory flavors caesar dressing brings, with the heartiness of a pasta salad. It’s filling enough for a main dish, yet light and fresh enough to enjoy all summer long.

Large white shallow bowl filled with romaine lettuce, farfalle pasta, grilled chicken, and shaved parmigiano reggiano with croutons, a wedge of parmigiano reggiano, and a cheese slicer in the background.

Chicken Caesar Pasta Salad Ingredients

All the usual caesar salad suspects! It comes together super quick with your favorite store bought caesar dressing.

Let’s break it down, for the grilled chicken:

thinly sliced chicken breasts
creamy caesar salad dressing – we love the Panera Bread brand.
avocado oil

For the salad:

farfalle pasta – love the larger pasta for this salad, but use what you have on hand!
romaine lettuce – crispy lettuce is key here!
creamy caesar salad dressing
parmigiano reggiano – use the real stuff, it adds incredible flavor!
fresh cracked black pepper – use a pepper mill if you can, it really complements the flavors
croutons – use your favorite! I often buy traditional New York Bakery croutons

All the ingredients laid out on a white marble counter to make chicken caesar pasta salad including chicken breasts, a bag of croutons, a head of romaine lettuce, a glass jar of caesar dressing, a bag of farfalle pasta and a wedge of parmigiano reggiano.

How to Make Chicken Caesar Pasta Salad

Once you prepare the chicken and pasta it’s straightforward from there!

I like to cube the cooked chicken and stir into the salad when serving the whole batch! But If I make it as a dinner, I like to slice the chicken breast and lay it on top of the pasta salad base. Either way works!

Grilled chicken cut into bite size pieces on a terracotta cutting board with a chef's knife set next to it.

Grilled chicken cut into slices on a terracotta cutting board with a chef's knife set next to it.

Chop your lettuce in bite-size pieces, the chicken and pasta are large, so I like to make sure the salad pieces aren’t too small so they keep their crisp and don’t get lost in the pasta.

Add your chopped lettuce to a large bowl (or reserve for later if making ahead). Top with your cooled pasta, crushed croutons, creamy caesar dressing, shaved parmigiano reggiano, chicken, and fresh black pepper!

The steps to assemble chicken caesar pasta salad including chopping romaine lettuce and adding it to a bowl, topping with pasta, croutons, caesar dressing, and shaved parmigiano reggiano.

Grilled Chicken and Replacements

Freshly grilled chicken pairs well with this pasta salad & it leans a bit healthier than a fried option. It also holds up well to dressing.

However, you can interchange for any chicken you think you would prefer. If a breaded chicken is used, I would keep it separate and add when ready to serve so it doesn’t get soggy.

You could also add a grilled or baked salmon filet and really bulk up the salad for a main dish.

Or leave it meatless! It’s delicious all on its own.

Caesar Dressing

I do love a homemade caesar dressing, but I tend to make pasta salads for a group or get together. Many don’t realize traditional caesar dressing contains anchovies & so I don’t intend to startle my guests with the freshness of a homemade version.

Plus, I like a pasta salad to be easy so you can add it to your arsenal to bring it to a gathering with limited preparation, you don’t have to add the chicken if you’re short on time.

So, I lean towards a store bought option. I usually use the Panera Bread Caesar since it’s a house favorite and I always have it on hand. Use your favorite caesar dressing!

Chicken Caesar Pasta Salad Make Ahead Instructions

I often meal prep this for myself for work lunches throughout the week. In order to keep it as fresh as possible, I leave out the romaine lettuce and croutons and stir it in when I plate up each serving.

If you’re planning on making Chicken Caesar Pasta Salad ahead of time, combine everything but the lettuce and croutons. Mix them in just before serving or before heading to your destination to ensure they stay crisp and crunchy to get that classic Caesar salad feel.

Also bring some extra dressing – as with most pasta salads, the pasta tends to absorb the sauce and it will need more before serving.

Storage Tips

Store the pasta salad in an air-tight container in the refrigerator. It lasts 3-4 days.

As noted for making ahead, keep the romaine lettuce and croutons on the side and add into each serving to avoid sogginess.

Add a drizzle of salad dressing after it’s been resting in the fridge since the pasta absorbs it.

If you love healthy-ish chicken bowls, you’ll also love these Greek Tzatziki Bowls.

Chicken Caesar Pasta Salad

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Author: Aimee Iorio
Total Time: 45 minutes
Yield: 4 dinner portions, 6 portions as a side dish 1x

Print Recipe

Description

Chicken Caesar Pasta Salad has all the bold, savory flavors caesar dressing brings, with the heartiness of a pasta salad.

Ingredients

Scale

For the Chicken:

1 ½ pounds of thinly sliced chicken breasts
¼ cup creamy caesar salad dressing
2 tablespoons avocado oil

For the Salad:

8 oz farfalle pasta, or pasta of choice
1 large head of romaine lettuce, about 4 cups chopped
¾ cup creamy caesar salad dressing, plus more for leftovers
¼ cup shaved parmigiano reggiano
Fresh cracked black pepper
1 cup whole croutons, crushed

Instructions

For the Chicken:

In a large zip-top bag or leak-proof container, combine 1½ pounds of thinly sliced chicken breasts, ¼ cup creamy Caesar dressing, and 2 tablespoons avocado oil. Marinate in the refrigerator for at least 2 hours, preferably overnight.
Cook the chicken on a grill, grill pan, or cast iron skillet over medium-high heat until the internal temperature reaches 165°F.
Let the chicken rest for 10 minutes, then chop into bite-sized pieces. If serving as a composed salad, cut in slices to top the salad.

For the Salad:

Bring a large pot of water to a boil and salt the water. Cook the pasta according to package directions until fully tender, not al dente, since it’s for a pasta salad. Drain and let cool, or refrigerate while prepping the rest of the salad.
Place 1 cup of croutons in a zip-top bag and lightly crush them with the back of a metal spoon or rolling pin.
Chop 1 large head of romaine (about 4 cups) into bite sized pieces.
In a large mixing bowl, combine the cooked pasta, ¾ cup creamy Caesar dressing, ¼ cup shaved Parmigiano Reggiano, and freshly cracked black pepper. Mix well to evenly coat.
Stir in chopped chicken if you prefer it mixed throughout the salad. Or plate the salad and top with sliced chicken.
If serving immediately, add in the chopped romaine and croutons. If preparing ahead, wait to add the lettuce and croutons until just before serving to keep them crisp.

Notes

I like to slice the chicken and serve it on top of the pasta salad if serving as a main meal.

Add a sprinkle of extra parmigiano reggiano and black pepper when you plate it!

As it sits in the fridge, the pasta will absorb the dressing, have some extra on hand when eating it after refrigerating.

It will last for 3-4 days in the fridge. The lettuce and croutons will lose their crunch – keep them on the side and mix into each serving to keep it fresh and crispy.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Mains
Method: Grill

Frequently Asked Questions

Do I have to add chicken?

You can absolutely omit the chicken! It’s delicious either way.

Can I substitute with my homemade caesar dressing?

Yes, use your favorite caesar dressing.

What can I serve with Chicken Caesar Pasta Salad?

With the chicken, this is a filling but not heavy dish, so it can be great served as a meal itself. If you’re using it as a side dish, it would be great served alongside your BBQ favorites such as steak, ribs, barbecue chicken, and kebabs.

How do I keep the lettuce from wilting?

Reserve the lettuce until serving to ensure it stays crisp.