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Chicken Caesar Pasta Salad Recipe
Ben Carraoli

Chicken Caesar Pasta Salad Recipe

I just made this Chicken Caesar Pasta Salad Recipe and let me tell you: it turned out so good I couldn’t wait to share it with you. This dish combines the classic Caesar-salad vibe with hearty pasta and chicken, making it a satisfying meal that feels both fresh and filling.
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Prep Time 10 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 teaspoons of Dijon mustard — gives a subtle tang and deeper flavor.
  • 2 tablespoons fresh lemon juice — brightens the dressing and balances the creaminess.
  • 2 teaspoons Worcestershire sauce — adds savory umami richness.
  • ¾ cup mayonnaise — creates that classic creamy Caesar texture.
  • 2 teaspoons minced garlic — essential for bold Caesar flavor.
  • 1 teaspoon anchovy paste optional — adds authentic Caesar depth; skip if you prefer.
  • ⅓ cup finely grated Parmesan cheese — grate fresh so the dressing clings better and tastes richer.
  • 8 oz. about 225 g uncooked pasta — rotini or penne hold the dressing well.
  • 2 hearts of Romaine lettuce — crisp refreshing, and perfect with the creamy pasta.
  • Shredded rotisserie chicken or chopped cooked chicken breasts — convenient and adds protein.
  • Croutons optional — for extra crunch and contrast.
  • Extra Parmesan cheese for serving — freshly grated for maximum flavor.

Method
 

  1. Whisk together Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic, and anchovy paste until smooth. Stir in the grated Parmesan and a pinch of black pepper. Set the dressing aside so the flavors blend while you prepare the rest.
  2. Bring salted water to a boil and cook your pasta until al dente. Drain well, then add the warm pasta to a large mixing bowl. The slight warmth helps the pasta absorb more of the dressing later.
  3. Chop the Romaine into bite-sized pieces and add it to the bowl with the pasta. Mix in the shredded chicken, then pour the dressing over everything. Toss gently until well coated. Add croutons and extra Parmesan right before serving.

Notes

  • I grate Parmesan fresh — it melts into the dressing perfectly and boosts the flavor.
  • I cool the pasta slightly before tossing with lettuce — it keeps the greens crisp and fresh.
  • I keep dressing separate if I’m prepping ahead — mixing everything last-minute prevents sogginess.
  • I add a little extra lemon juice before serving — it brightens the whole dish instantly.