Chicken Caesar Pasta Salad
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There are a million recipes for Caesar pasta salad—but this one is built for real life. After years of simplifying fussy recipes and finding faster, smarter ways to get dinner on the table, I’m happy to report that this recipe is easy enough for a weeknight, company worthy, and meets you wherever your energy level is. It’s the Caesar pasta salad I can’t stop thinking about—and I know you’ll be hooked too.
As someone who loves a good salad, I can promise—this one checks every box. It’s as low- or high-effort as you want it to be and still comes out perfect every time.
You can go all-in with homemade everything (including a homemade Caesar dressing) or lean on a few smart grocery store shortcuts—either way, you’re getting big flavor with zero complications.
Whether you’re looking for a simple dinner or contributing to a cookout, this salad is always a hit. It’s hearty, fresh, and tastes like way more effort than it actually takes.
If you’re looking for more pasta salad recipes, try my Old Fashioned Macaroni Salad With Tuna next.
Ingredients You’ll Need
Here’s what you’ll need to make the salad. I’ve included shortcuts that work really well, so you can fit this recipe around your schedule.
- Cavatappi pasta (or another short, ridged pasta)– Use pasta that has a lot of shape, like ridges and twists. It will hold the dressing better and collect little bits of cheese.
- Romaine lettuce– I buy mine pre-washed and pre-chopped. Feel free to slice it yourself, especially if it’s abundant in the garden!
- Cooked chicken breast– Grilled, baked, pan fried, rotisserie, or even deli meat works in this recipe. You can cook it yourself while the pasta is boiling, or pick up already cooked chicken from the store.
- Shredded or shaved Parmesan cheese
- Caesar dressing– A recipe for homemade Caesar dressing is on the recipe card, or to save time, get a bottle of your favorite Caesar! I use a creamy version, but a “lite” or a vinegar-based Caesar is fabulous too.
- Croutons – Any crouton you love works in this pasta salad. Use homemade or store bought (what I use). The croutons add a nice crunch, making it feel like a true Caesar salad.
How to Make Chicken Caesar Pasta Salad
Step 1
Bring a large pot of water with 1 tablespoon of Kosher salt to a boil. Once boiling, add the dry pasta and cook it until al dente according to package directions. Drain and rinse under cold water to cool, then drain the pasta while you prep the rest of the ingredients.
Step 2
While the pasta is draining, make the Caesar dressing.
Add all the dressing ingredients in a pint sized jar. Whisk until smooth and creamy. Set it aside.
Step 3
In a large bowl, combine the drained pasta, chopped romaine, diced chicken, Parmesan cheese, and all of the dressing. Toss everything together until coated.
Step 4
If you’re serving the salad right away, toss in the croutons. If you plan on making the salad ahead, wait until serving time to add the croutons (so they stay crisp).
Tips for the Best Chicken Caesar Pasta Salad
- Prep the salad up to a day ahead, but wait to add the dressing until about an hour before serving. This keeps the lettuce from wilting and the pasta from soaking up all the dressing.
- Always add croutons just before serving. No one likes soggy croutons.
Substitutions and Variations
- Use grocery store rotisserie chicken, packaged grilled chicken strips, or any pre-cooked chicken to save time. This is also a great way to use leftover chicken from a cookout!
- Anchovies weird you out? Try this homemade Caesar dressing without anchovies (double it) or use a bottle of your favorite premade Caesar dressing.
- Baby spinach or baby kale is a great swap for romaine lettuce.
The Best Shape of Pasta to Use
I love using cavatappi—its ridges and spirals are perfect for catching all that creamy Caesar dressing and Parmesan shreds. If you can’t find cavatappi, rotini, penne rigate, or even bow ties work great too. Just pick a shape that holds sauce and you’re golden.
Storing Leftover Caesar Pasta Salad
Leftover salad can be stored in an airtight container in the fridge for up to 4 days.
Note: You may need to add a little extra dressing to your leftovers—the pasta tends to soak it up as it sits.
Caesar Pasta Salad Meal Prep Instructions
If you’re prepping this salad for the week, mix everything except the dressing and croutons.
Divide the salad into six containers, and pack the Caesar dressing and croutons separately. It’ll stay fresh in the fridge for up to 5 days—just wait to dress the salad until you’re ready to eat to keep the lettuce crisp and the croutons crunchy.
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Caesar Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces of dry cavatappi pasta (3 cups dry)
- 1 tablespoon coarse Kosher Salt
- 5 cups Romaine Lettuce, chopped (9 ounces)
- 3/4 cup Shredded Parmesan Cheese
- 2 cups of diced cooked chicken breast (1/2 lb or one large breast)
- 1 1/4 cup Caesar dressing *recipe follows
- 1 cup croutons
Homemade Caesar Dressing
- 3/4 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 4 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- 2 garlic cloves, minced fine or crushed in a garlic press
- 1/4 teaspoon ground black pepper
Instructions
- Bring a large pot of water with 1 tablespoon of Kosher salt to a boil. Cook the pasta until al dente according to package directions.
- Drain and rinse the cooked pasta under cold water to cool. Drain in a colander while you prep the rest of the salad.
- While the pasta is draining, make the dressing. Add all the dressing ingredients to a pint jar and whisk until smooth and creamy. Give it a taste and add more salt and pepper if needed. Set it aside.
- To assemble the salad, combine the drained pasta, chopped romaine, diced chicken, Parmesan, and all of the Caesar dressing in a large bowl. Toss everything together until coated.
- When you’re ready to serve add the croutons. If you’re serving this salad later, hold off adding the croutons until last minute to keep them crisp.
