Perfect twist on an easy dinner.
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 spring and summer long.

Chicken Caesar Pasta Salad Ingredients
All the usual caesar salad suspects! Crisp romaine keeps it fresh, crushed croutons add texture in every bite, and shaved parmigiano reggiano adds that familiar flavor. It comes together super quick with your favorite store bought caesar dressing.
Chicken Ingredients
- chicken breasts – I use thinly sliced to ensure even cooking on the grill
- creamy caesar dressing – use your favorite or make it homemade!
- avocado oil
Pasta Salad Ingredients
- short cut pasta – my favorite is farfalle (bowties)
- romaine lettuce – crispy lettuce is key here
- creamy caesar dressing
- parmigiano reggiano
- black pepper
- croutons

How to Make Chicken Caesar Pasta Salad
- Marinate & Grill the Chicken: In a large ziplock bag, combine 1½ pounds thinly sliced chicken breasts, ¼ cup Caesar dressing, and 2 tablespoons avocado oil. Marinate for at least 2 hours or overnight.
Cook on the grill or using a grill pan until the internal temperature reaches 165°F. Let rest while you combine the rest of the ingredients. - Cook the Pasta: Cook your pasta according to package directions until fully tender. Drain and let cool completely.
- Prep the Toppings: Crush 1 cup of croutons in a ziplock bag using the back of a spoon or rolling pin.
Chop 1 large head of romaine into bite sized pieces, wash, and dry thoroughly. - Toss the Pasta: In a large bowl, combine the cooled pasta with ¾ cup Caesar dressing, ¼ cup shaved parmigiano reggiano, and freshly cracked black pepper to taste. Mix until everything is evenly coated.
- Assemble the Salad: Stir in the chopped chicken or plate the pasta and top with sliced chicken.
If serving immediately, fold in the romaine and crushed croutons. If making ahead, wait to add those just before serving to keep everything crisp.

What Caesar Dressing to Use for Chicken Caesar Pasta Salad
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!

How to Make Chicken Caesar Pasta Salad Ahead of Time
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 it ahead of time for serving, 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.
If you love healthy-ish chicken bowls, you’ll also love these Greek Tzatziki Bowls!

How to Store Chicken Caesar Pasta Salad
Store the pasta salad in an airtight 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.

Watch Me Make Chicken Caesar Pasta Salad
Equipment I Use to Make Chicken Caesar Pasta Salad
- Pyrex Glass Bowls – great for mixing and storing
- Wood Salad Bowl – so pretty for serving
- End Grain Wood Cutting Board – one of my favorite cutting boards

Frequently Asked Questions
Do I have to add chicken?
You can absolutely omit the chicken! It’s delicious either way.
Can I use 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.
Print
Chicken Caesar Pasta Salad
- Total Time: 45 minutes
- Yield: 4 dinner portions, 6 portions as a side dish 1x
Description
Chicken Caesar Pasta Salad has all the bold, savory flavors caesar dressing brings, with the heartiness of a pasta salad.
Ingredients
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
- In a large ziplock bag, combine 1½ pounds thinly sliced chicken breasts, ¼ cup Caesar dressing, and 2 tablespoons avocado oil. Marinate in the refrigerator for at least 2 hours or overnight.
- Cook the chicken on a grill or grill pan until the internal temperature reaches 165°F. Let rest for 10 minutes.
- Cook your pasta according to package directions until fully tender. Drain and let cool completely.
- Place 1 cup of croutons in a ziplock bag and lightly crush them using the back of a spoon or a rolling pin.
- Chop 1 large head of romaine, about 4 cups, into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta, ¾ cup Caesar dressing, ¼ cup shaved parmigiano reggiano, and freshly cracked black pepper. Toss until evenly coated.
- Stir in the chopped chicken or reserve it to slice and serve on top.
- If serving immediately, fold in the chopped romaine and crushed croutons. If making ahead, wait to add the romaine 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







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