Chicken Caesar Pasta Salad (Printer-friendly)

Grilled chicken, bacon, rotini, and creamy Caesar dressing come together in a fresh, vibrant dish.

# What You'll Need:

→ Pasta

01 - 12 oz rotini pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts (approximately 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 to 3 tbsp whole milk, to adjust consistency

→ 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. Coat chicken breasts with olive oil, garlic powder, salt, and black pepper. Grill or pan-sear each side for 6 to 7 minutes until cooked through. Let rest five minutes, then slice into bite-sized pieces.
03 - In a skillet over medium heat, cook bacon until crispy. Transfer to paper towels to drain excess fat and cool. Crumble into small pieces.
04 - Whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies (if using), minced garlic, and black pepper. Gradually add milk to reach desired creamy consistency.
05 - In a large bowl, combine cooked pasta, sliced chicken, bacon crumbles, cherry tomatoes, romaine lettuce, and red onion if using.
06 - Pour Caesar dressing over salad ingredients and toss thoroughly to coat evenly.
07 - Sprinkle shaved Parmesan cheese, croutons, and freshly ground black pepper over the salad. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It tastes like the best Caesar salad you ever had, but actually fills you up for hours.
  • You can make it ahead and it somehow gets better sitting in the fridge overnight.
  • It uses simple ingredients you probably already have, no fancy grocery run needed.
02 -
  • Rinse the pasta with cold water after draining or it will keep cooking and turn mushy by the time you serve it.
  • Let the chicken rest for five minutes before slicing, otherwise all the juices run out and it gets dry.
  • Add the croutons right before serving or they'll soak up dressing and lose their crunch.
03 -
  • Use a grill pan for the chicken instead of a regular skillet, those char marks add a smoky flavor that makes a difference.
  • Don't skip the anchovies, even if you think you don't like them, they dissolve into the dressing and create that classic Caesar depth.
  • Shave the Parmesan with a vegetable peeler for big, dramatic curls that look impressive and taste better than grated.
Go Back