Save I threw this together on a Wednesday night when my fridge was a mix of leftovers and good intentions. There was half a box of rotini, some chicken I'd been meaning to grill, and a head of romaine that needed using. I didn't plan on it becoming something we'd crave weekly, but after that first bite, creamy and tangy with little bursts of bacon, it just stuck.
My neighbor once asked for the recipe after I brought it to a potluck, and she texted me later that night saying her kids actually fought over the last serving. That's when I knew it wasn't just me. There's something about the way the pasta soaks up that garlicky dressing, how the chicken stays tender, and the croutons add that perfect crunch right before they go soft.
Ingredients
- Rotini pasta: The spirals catch every bit of dressing in their twists, way better than penne or bowties for this.
- Chicken breasts: I like them grilled with a little char, but if you have leftover rotisserie chicken, no one will complain.
- Bacon: Cook it until it shatters when you bite it, that crispy saltiness is non-negotiable here.
- Cherry tomatoes: Their sweetness cuts through all the richness, and they look pretty too.
- Romaine lettuce: Sturdy enough to hold up under the dressing without wilting into sad green mush.
- Red onion: Optional, but a few thin slices add a little bite that wakes everything up.
- Mayonnaise: The creamy base of the dressing, I've tried Greek yogurt and it works, but mayo gives you that classic silky feel.
- Parmesan cheese: Use the real stuff, not the shaker kind, it makes the dressing taste like it came from a restaurant.
- Lemon juice: Freshly squeezed is brighter, but bottled works in a pinch when you're rushed.
- Dijon mustard: Adds a subtle sharpness that ties the whole dressing together.
- Worcestershire sauce: Just a teaspoon, but it deepens the flavor in a way you can't quite name.
- Anchovy fillets: I was skeptical the first time, but they melt into the dressing and give it that umami punch Caesar needs.
- Garlic clove: Mince it fine so every bite has a whisper of garlic, not a chunk.
- Whole milk: Thins the dressing to the perfect pourable consistency without losing creaminess.
- Croutons: Store-bought is fine, homemade is better if you have stale bread lying around.
Instructions
- Boil the Pasta:
- Cook the rotini in well-salted water until it has a little bite left, then drain and rinse under cold water. This stops the cooking and keeps it from clumping into a starchy mess.
- Grill the Chicken:
- Rub the breasts with olive oil and seasonings, then sear them in a hot pan until golden with crispy edges. Let them rest before slicing so the juices don't run all over your cutting board.
- Crisp the Bacon:
- Cook it low and slow until it's dark and crackly, then crumble it once it cools. I like to save a little of the bacon fat for drizzling over roasted veggies later.
- Whisk the Dressing:
- Combine the mayo, Parmesan, lemon juice, mustard, Worcestershire, anchovies, and garlic in a bowl, then add milk a tablespoon at a time. You want it thick enough to coat a spoon but loose enough to toss easily.
- Toss Everything Together:
- In a big bowl, mix the pasta, chicken, bacon, tomatoes, romaine, and onion, then pour the dressing over and toss until every piece is glossy. Don't be shy with the dressing, this isn't a diet salad.
- Finish and Serve:
- Top with shaved Parmesan, croutons, and a few cracks of black pepper. Serve it cold from the fridge or at room temperature if you're eating right away.
Save One summer evening, I packed this in a big container and took it to the park for a picnic with friends. We sat on a blanket under the trees, passing forks around, and someone said it tasted like the kind of meal you didn't have to think about, you just enjoyed. That stuck with me. It's not fancy, but it feels like care on a plate.
Making It Lighter
I've swapped Greek yogurt for the mayo a few times when I wanted something a little less heavy, and it still works beautifully. You lose a bit of that silky richness, but you gain a tanginess that's almost brighter. If you go that route, add an extra squeeze of lemon to balance it out.
Meal Prep Magic
This salad keeps in the fridge for up to three days, and honestly, it tastes better the next day when everything has married together. I like to pack it in individual containers with the croutons on the side, then toss them in right before I eat. It's become my go-to for busy weeks when I don't want to think about lunch.
Quick Swaps and Additions
Sometimes I'll throw in diced avocado for creaminess, or cucumber for extra crunch. Turkey bacon works if you want something a little leaner, and I've even used grilled shrimp instead of chicken when I had it on hand. The dressing is forgiving, so play around with what you have.
- Add a handful of baby spinach if you want more greens without changing the flavor.
- Toss in a few sliced olives for a briny punch that pairs well with the anchovies.
- Drizzle a little extra lemon juice over the top right before serving for brightness.
Save This is the kind of dish that makes you look forward to leftovers. Serve it cold on a hot day, or at room temperature when you just need something satisfying without the fuss.
Recipe FAQs
- → How do I cook the chicken for best results?
Rub chicken breasts with olive oil, garlic powder, salt, and pepper, then grill or pan-sear over medium-high heat for 6–7 minutes per side until cooked through. Let rest before slicing.
- → What type of pasta works well in this dish?
Rotini pasta is ideal since its spiral shape holds the creamy dressing and combines nicely with the other ingredients.
- → Can I substitute bacon in the dish?
Yes, turkey bacon or pancetta can replace bacon for different flavors and textures, or omit it for a lighter option.
- → How can I lighten the creamy dressing?
Replace mayonnaise with Greek yogurt to reduce richness while maintaining creaminess and tang.
- → Is it necessary to use anchovies in the dressing?
Anchovies add classic depth and umami, but can be omitted for a milder dressing without sacrificing too much flavor.