Chicken Caesar Pasta Salad

Prep: 20 mins

Cook: 15 mins

Pasta Cooling Time: 5 mins

Total: 40 mins

Servings: 4 to 6 servings

Come summertime, we’re always looking for easy meals with minimal cooking and maximum flavor. This meal-in-one combines two favorites by giving pasta salad the Caesar treatment in this recipe mashup. 

The real joy of this recipe is how quickly this dish comes together. The entire dish can be assembled while the pasta is cooking. Most pasta salads need to be chilled in the refrigerator before serving, but this one can be eaten straight away.

What Ingredients Are in Chicken Caesar Pasta Salad?

All the elements of a chicken Caesar salad come into play here. I’ve opted for shredded rotisserie chicken in this recipe for ease, but you could use any leftover chicken you have on hand. There’s crispy romaine, which keeps its crunch even after hanging out in the refrigerator. 

Making your own Caesar dressing is easier than it looks, and here it’s crucial to add the right balance of flavor to the pasta salad. I’d be remiss to leave out everyone’s favorite part of Caesar salad–the croutons. Here, hunks of sourdough get lightly fried until golden brown before getting mixed into the pasta.   

Don’t Skip the Anchovies!

Even if you’re anchovy-averse, I implore you not to leave them out here. There’s no fishiness, but the burst of umami the anchovies add to the dressing is crucial for that classic Caesar flavor. While I love homemade Caesar dressing, you can always use store-bought in a pinch. Just make sure to use the same proportion as homemade (3/4 cup). 

Tips for Making Chicken Caesar Pasta Salad

• Salt the pasta cooking water—Don’t forget to generously salt your pasta water before boiling the water.
• Use a microplane—I use a microplane to finely grate the Parmigiano-Reggiano for the Caesar dressing. Alternatively, you can use the side on a box grater with the smallest holes for a similar texture. 
• Tear your bread for the best croutons—Tear bread rather than cube it for crispy, craggy edges. 
• Make ahead—Caesar dressing can be made up to two days in advance. If making the dressing beforehand, make sure to consume pasta salad the day of preparation.

«This Chicken Caesar Pasta Salad was the best! I loved how everything came together so quickly, and that it was hearty enough to serve as a dinner salad. Using rotisserie chicken is a great time saver, and the giant croutons added just the right amount of crunch. Overall, a very satisfying meal!» —Diana Andrews

A Note From Our Recipe Tester

Ingredients

• 1/2 teaspoon fine salt, more as needed

• 8 ounces fusilli pasta

• 3 anchovies, coarsely chopped

• 3 medium cloves garlic, coarsely chopped

• Finely grated zest of 1 large lemon

• 3 tablespoons freshly squeezed lemon juice

• 1 large egg yolk

• 2 teaspoons Dijon mustard

• 6 tablespoons olive oil, divided 

• 3 tablespoons finely grated Parmigiano-Reggiano, more for garnish

• 3 slices sourdough bread, cubed or torn into 1-inch pieces (about 3 cups)

• 3 cups shredded rotisserie chicken

• 4 cups coarsely chopped romaine hearts

• Freshly ground black pepper, to taste

Steps to Make It

1. Gather the ingredients.

   

2. Bring a large pot of well-salted water to a boil over high heat. Once the water is boiling, add 8 ounces fusilli and cook until al dente according to package instructions.

   

3. Drain the pasta in a colander and let cool for at least 5 minutes.

   

4. While the pasta is boiling, place 3 anchovies, coarsely chopped, 3 cloves garlic, coarsely chopped, and 1/2 teaspoon fine salt in a mound on a cutting board and chop all together until combined. Drag the knife across the ingredients on the cutting board until a paste forms, then transfer to a glass measuring cup.

   

5. Add the zest of 1 large lemon, 3 tablespoons freshly squeezed lemon juice, 1 large egg yolk, and 2 teaspoons Dijon mustard to the measuring cup and whisk to combine.

   

6. While whisking, slowly add 5 tablespoons olive oil until emulsified. Add 3 tablespoons finely grated Parmigiano-Reggiano and whisk until smooth.

   

7. Add the remaining 1 tablespoon olive oil to a large skillet over medium heat. Once the oil begins to shimmer, add 3 slices sourdough bread, cubed or torn into 1-inch pieces and cook, without moving, until golden brown, about 2 minutes.

   

8. Flip the bread over and continue cooking until golden brown, about 2 minutes. Season with salt to taste. Set aside.

   

9. Add the cooked pasta, 3 cups shredded rotisserie chicken, 4 cups coarsely chopped romaine hearts and the Caesar dressing to a large bowl and toss to combine.

   Add the reserved croutons, and toss to combine. Top with more grated Parmigiano-Reggiano and freshly ground black pepper before serving.

   

How To Store

Leftover pasta salad can be stored in the refrigerator in an airtight container for up to two days.

Feeling Adventurous? Try This:

• Vegetarian Caesar pasta salad—For a vegetarian version of this pasta salad, leave out the chicken and swap in one can of drained and rinsed cannellini beans. 
• Swap the pasta—Use penne, medium shells, or your favorite pasta shape instead of the fusilli.
• Make it ranch—We’re veering off Caesar salad territory here, but the combination of romaine, chicken, pasta, and croutons is also fantastic with ranch dressing, store-bought or homemade.

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	581
% Daily Value*
Total Fat 31g	40%
Saturated Fat 7g	34%
Cholesterol 205mg	68%
Sodium 967mg	42%
Total Carbohydrate 36g	13%
Dietary Fiber 5g	18%
Total Sugars 3g
Protein 40g
Vitamin C 9mg	44%
Calcium 132mg	10%
Iron 5mg	25%
Potassium 803mg	17%
*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.