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Chicken Caesar Pasta Salad

Chicken Caesar pasta salad with al dente rotini, juicy grilled chicken, and a creamy Parmesan dressing you can make ahead. Chopped romaine and crunchy croutons finish it with classic Caesar flavor and satisfying texture.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 12 oz rotini pasta
  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
  • 0.5 tsp kosher salt
  • 3 romaine hearts
  • 1.5 cups Caesar dressing Homemade or store-bought
  • 1 cup shaved Parmesan
  • 1.5 cups large crunchy croutons
  • 0.5 tsp cracked black pepper For finishing
  • 1 lemon Wedges for serving
For Homemade Caesar Dressing (optional)
  • 0.33 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 3 garlic cloves Finely minced
  • 0.5 cup finely grated Parmesan
  • 3 tbsp olive oil
  • 0.25 tsp salt and pepper to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the rotini and cool
  1. Bring a large pot of salted water to a boil, then add rotini pasta and cook until al dente, about 8–10 minutes. Look for firm-tender pasta with a slight bite.
  2. Drain the rotini, rinse under cold water, and transfer to a large bowl to cool completely. The pasta should feel cool to the touch before mixing.
Season and grill the chicken
  1. Pound the boneless skinless chicken breasts to an even ¾-inch thickness. The pieces should look uniform so they cook at the same rate.
  2. Brush the chicken with olive oil and season all over with garlic powder, Italian seasoning, kosher salt, and black pepper. The surface should look evenly coated.
  3. Heat a grill or grill pan over medium-high heat and cook the chicken 5–6 minutes per side until golden with visible grill marks. The internal temperature should reach 165°F.
  4. Transfer the chicken to a cutting board and rest 5 minutes, then slice into thin strips or bite-size chunks. The juices should settle and the chicken should be easier to cut.
Make Caesar dressing (optional)
  1. Whisk together mayonnaise, fresh lemon juice, Dijon mustard, Worcestershire sauce, and garlic cloves until smooth. The mixture should turn creamy and well combined.
  2. Stir in finely grated Parmesan and olive oil, then season with salt and pepper to taste. The dressing should be thick enough to coat the back of a spoon.
  3. Refrigerate until ready to use. Chill until cold so it tosses evenly with the pasta.
Assemble and serve
  1. In the bowl with cooled rotini pasta, add romaine hearts and sliced chicken, then add about ¾ of the Caesar dressing. Toss gently until everything looks evenly coated.
  2. Add the remaining Caesar dressing and toss again, adjusting to your preferred creaminess. The salad should look glossy, not dry.
  3. Top with shaved Parmesan and large crunchy croutons, then scatter cracked black pepper over the top. Finish with a visible Parmesan and crouton layer.
  4. Serve with lemon wedges. Squeeze lemon over each serving to brighten the flavor.
  5. Refrigerate up to 2 hours before serving if needed, and add croutons just before eating to keep them crunchy. The salad should be cold and the pasta should hold its shape.

Notes

Pro tip: cool the rotini completely before mixing so the dressing stays creamy instead of loosening. Store leftovers in the refrigerator up to 2 days, but keep croutons separate and add them right before serving for the best crunch. Freezing isn’t recommended because romaine and croutons lose texture. For a lighter option, use a light mayonnaise and light Parmesan in the homemade dressing.