Chicken Caesar Pasta Salad (Printable)

Delicious rotini with grilled chicken, bacon, fresh lettuce, cherry tomatoes, and creamy Caesar dressing.

# Ingredient List:

→ 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 ground black pepper

→ Bacon

07 - 4 slices bacon

→ Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 2 cups chopped romaine lettuce
10 - 1/4 cup thinly sliced red onion (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 ground black pepper
19 - 2 to 3 tbsp whole milk (to thin dressing as needed)

→ Toppings

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

# Steps:

01 - Boil salted water and cook rotini pasta until al dente according to package instructions. Drain and rinse under cold water, then set aside.
02 - Heat grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, salt, and black pepper. Grill or sear for 6 to 7 minutes per side until fully cooked. Rest for 5 minutes, then slice into bite-sized pieces.
03 - Fry bacon in skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
04 - In a large bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, anchovies (if using), minced garlic, and black pepper. Gradually add milk to achieve desired creamy consistency.
05 - In a large salad bowl, mix cooked pasta, sliced chicken, bacon bits, cherry tomatoes, romaine lettuce, and red onion (if using).
06 - Pour Caesar dressing over salad and toss thoroughly to coat all ingredients evenly.
07 - Top salad with shaved Parmesan, croutons, and freshly ground black pepper. Serve chilled or at room temperature.

# Tips from the Pros:

01 -
  • It holds up beautifully in the fridge for days, making lunch prep effortless.
  • The creamy Caesar dressing clings to every spiral of pasta and bite of chicken.
  • Crispy bacon and crunchy croutons add texture that keeps each forkful interesting.
  • It works as a hearty main dish or a crowd-pleasing side at any gathering.
02 -
  • Rinse the pasta with cold water after draining or it will clump together and absorb too much dressing.
  • Let the grilled chicken rest before slicing or all the juices will run out onto the cutting board.
  • Add the milk to the dressing gradually because you can always thin it more but you can't thicken it easily once it's too runny.
  • Toss the salad just before serving if you want the lettuce and croutons to stay crisp.
03 -
  • Season your pasta water generously with salt so the pasta itself has flavor, not just the dressing.
  • Use freshly grated Parmesan instead of the pre-shredded kind because it melts into the dressing smoother and tastes sharper.
  • If you're making this ahead, keep the lettuce and croutons separate and toss them in right before serving so they stay crisp.
  • Don't skip the anchovies unless you absolutely have to, they dissolve into the dressing and give it that restaurant-quality Caesar taste.
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