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Chicken Caesar salad is generally something I don’t feel needs to be messed with. It’s a classic that always satisfies, whether for lunch or as a light dinner. I can be persuaded to tweak a classic, however, when pasta is involved. Adding pasta to the traditional chicken Caesar equation not only bulks it up, but also turns it into something that can play main dish or potluck side seamlessly, which is my favorite kind of summertime recipe.
All the usual suspects are here: Crisp romaine lettuce, garlicky Caesar dressing, tender chicken, salty Parmesan cheese. In lieu of croutons, though, I opt for garlic-scented, golden brown breadcrumbs, which mingle better with the pasta and add crunch to every forkful.
Simply Recipes / Ciara Kehoe
Lean On Store-Bought Ingredients for Speed
This recipe calls for pre-cooked chicken (looking at you, rotisserie, or leftovers from the grill) as well as your favorite bottled Caesar dressing (California Olive Ranch is mine) to keep labor to a minimum. That means you can toss it up quickly for an impromptu cookout or a midweek dinner.
That said, you can of course cook the chicken from scratch or make your own dressing, if you prefer.
Make This Pasta Salad Your Own
There are plenty of ways to riff on this pasta salad. Prefer steak in your Caesar instead of chicken? It would be great here. Or want to make it vegetarian? Toss in a couple of cans of drained and rinsed chickpeas. Can’t imagine Caesar without croutons? Ditch the garlic breadcrumbs and stir in a cup or two of store-bought or homemade croutons.
How To Make Chicken Caesar Pasta Salad Ahead of Time
One thing to note is that this pasta salad is best enjoyed soon after it’s been fully assembled, because the lettuce and breadcrumbs will start to soften once they’ve been tossed in the dressing.
To make it ahead, combine the cooked pasta, chicken, and lettuce in a bowl and keep it covered in the fridge for up to a day. Store the garlic breadcrumbs in a separate container at room temperature. Dress the pasta salad and add the breadcrumbs and shaved Parmesan just before serving.
Simply Recipes / Ciara Kehoe
This recipe is easily halved except for the breadcrumb topping. Hold on to extras for topping other salads, pastas, and more.
The nutrition has been calculated using six servings.
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Kosher salt, for the pasta water and to taste
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1 tablespoon extra-virgin olive oil
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1 clove garlic, minced
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1/2 cup panko breadcrumbs
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Freshly ground black pepper, to taste
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1 pound short pasta, such as penne, fusilli, or cavatappi
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1 pound (about 3 packed cups) shredded cooked chicken
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1 to 2 large romaine hearts (about 10 ounces), chopped or torn
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1 cup Caesar salad dressing, store-bought or homemade, plus more as needed
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Shaved Parmesan cheese, for serving
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Boil the water:
Bring a large pot of salted water to a boil over high heat.
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Toast the breadcrumbs:
Meanwhile, heat the olive oil in a small skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the breadcrumbs and cook, stirring frequently, until golden-brown and toasted, 1 to 2 minutes more. Transfer to a small bowl, season with salt and pepper, and set aside.
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Cook the pasta:
When the water comes to a boil, cook the pasta until al dente according to the package instructions. Drain and run briefly under cool water to cool the pasta down. Drain well again.
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Toss and serve:
Add the pasta, chicken, and lettuce to a large serving bowl, pour in the dressing, and toss well to combine. Taste and season with an additional drizzle of dressing as well as salt and pepper as needed. Add half of the garlic breadcrumbs and toss to combine. Garnish with the remaining garlic breadcrumbs and shaved Parmesan and serve.
Leftovers don’t keep well. The breadcrumbs can be stored separately as well as the chicken, lettuce, and pasta for up to a day. Combine and add the dressing just before serving.
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| Nutrition Facts (per serving) | |
|---|---|
| 580 | Calories |
| 37g | Fat |
| 33g | Carbs |
| 26g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 580 |
| % Daily Value* | |
| 37g | 48% |
| Saturated Fat 7g | 37% |
| 90mg | 30% |
| 774mg | 34% |
| 33g | 12% |
| Dietary Fiber 3g | 11% |
| Total Sugars 3g | |
| 26g | |
| Vitamin C 2mg | 12% |
| Calcium 103mg | 8% |
| Iron 4mg | 20% |
| Potassium 343mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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