Chicken Caesar Pasta Salad (Printable)

A filling pasta dish featuring grilled chicken, bacon, fresh lettuce, tomatoes, and creamy dressing.

# What You Need:

→ Pasta

01 - 12 oz rotini pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts (about 1 lb)
03 - 1 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Bacon

07 - 4 slices bacon

→ Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 2 cups romaine lettuce, chopped
10 - 1/4 cup red onion, thinly sliced (optional)

→ Caesar Dressing

11 - 1/2 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp lemon juice
14 - 2 tsp Dijon mustard
15 - 1 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced or 1 tsp anchovy paste (optional)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2–3 tbsp whole milk (to thin, as needed)

→ Toppings

20 - 1/4 cup Parmesan cheese, shaved or grated
21 - 1/2 cup croutons
22 - Freshly ground black pepper, to taste

# How to Make It:

01 - Boil salted water and cook rotini pasta according to package directions until al dente. Drain, rinse with cold water, and set aside.
02 - Heat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, salt, and black pepper. Cook 6–7 minutes per side until fully cooked. Let rest 5 minutes, then slice into bite-sized pieces.
03 - In a skillet, cook bacon over medium heat until crispy. Transfer to a paper towel-lined plate to cool, then crumble into pieces.
04 - Whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovies if using, minced garlic, and black pepper. Gradually add milk until desired creamy consistency is reached.
05 - In a large bowl, combine cooked pasta, grilled chicken slices, bacon bits, cherry tomatoes, romaine lettuce, and optional red onion.
06 - Pour Caesar dressing over the salad and toss gently to coat evenly.
07 - Garnish with shaved Parmesan, croutons, and freshly ground black pepper. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It tastes like indulgence but comes together in under an hour, even on a weeknight.
  • The creamy Caesar dressing clings to every twist of pasta, so you get flavor in every bite.
  • It holds up beautifully in the fridge, which means you can make it Sunday and eat well all week.
  • The crispy bacon and crunchy croutons add texture that keeps it from feeling like just another pasta salad.
02 -
  • Don't skip rinsing the pasta, it stops the starches from making everything gummy.
  • Let the chicken rest before slicing or all the juices will pool on your cutting board instead of staying in the meat.
  • If your dressing tastes flat, add a pinch more salt or another squeeze of lemon.
  • Toss the salad right before serving, otherwise the lettuce gets soggy and sad.
03 -
  • Toast your croutons in a skillet with a little butter and garlic for an extra layer of flavor.
  • Use a vegetable peeler to shave thin ribbons of Parmesan directly over the salad for a restaurant-quality finish.
  • If you're meal prepping, store the dressing separately and toss it with the salad right before eating.
  • Add a pinch of red pepper flakes to the dressing if you like a subtle kick.
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