About this recipe
Caesar salads are great, but sometimes you just need a bowl of food that actually keeps you full. Enter the pasta salad hybrid. This recipe takes everything you love about a classic Caesar—crisp romaine, sharp parmesan, and savory dressing—and bulks it up with perfectly seasoned chicken and tender pasta. The Greek yogurt dressing is a massive upgrade, giving you all that creamy texture without feeling heavy. Plus, you're looking at a complete, balanced dinner ready in exactly 30 minutes.
Why You'll Love This Recipe
It's a complete, high-protein meal ready in just 30 minutes.
The Greek yogurt dressing is incredibly creamy but won't weigh you down.
You get the satisfying crunch of a Caesar salad with the comfort of cold pasta.
Ingredients
Chicken and pasta salad
- 1 1/2 lb boneless skinless chicken breasts (cut into cutlets or bite-size pieces)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 8 oz short pasta (rotini, penne, or bowties)
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved, optional)
- 1/2 cup parmesan cheese (shaved or grated)
- 1/2 cup croutons (optional)
Greek yogurt Caesar dressing
- 1/2 cup plain Greek yogurt
- 2 tbsp light mayonnaise
- 2 tbsp lemon juice (fresh is best)
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic (finely grated or minced)
- 1/4 cup parmesan cheese (finely grated)
- 1 tbsp water (to thin if needed)
- 1/4 tsp kosher salt
- 1 pinch black pepper
Ingredient Notes
Chicken
Cutlets or bite-sized chunks work best here so they cook fast and get plenty of crispy edges.
Yogurt
Stick to plain, full-fat or 2% Greek yogurt. Fat-free versions can turn out unpleasantly chalky in salad dressings.
Equipment
Large pot
Large skillet
Mixing bowl
Colander
Whisk
Instructions
Cook and cool the pasta
Drop your pasta into heavily salted boiling water and cook until al dente. Drain it in a colander and immediately run cold water over it to stop the cooking. You want the noodles completely cool so they don't melt the romaine later.
Season and cook the chicken
Toss your chicken pieces with olive oil, Italian seasoning, garlic powder, salt, and black pepper until completely coated. Sear in a large skillet over medium-high heat for 5 to 6 minutes per side. You are looking for a deep golden crust and a safe internal temperature of 165°F (74°C) before pulling it off the heat to rest.
Mix the dressing
Grab a mixing bowl and whisk the Greek yogurt, light mayo, lemon juice, olive oil, Dijon, Worcestershire, minced garlic, and parmesan. If the mixture feels a little too thick to coat pasta, thin it out with a splash of water until it's perfectly creamy and pourable.
Combine the salad
In the biggest bowl you own, toss the cooled pasta, crisp romaine, halved tomatoes, parmesan, and that cooked chicken. Make absolutely sure the pasta and chicken are cool before you do this step, or your lettuce will turn into sad, wilted mush.
Dress and serve
Pour that homemade Caesar dressing all over the top and toss until every single noodle and leaf is coated. Throw a handful of crunchy croutons on top right before you dig in so they stay perfectly crunchy.
Common Mistakes to Avoid
Warm ingredients on cold lettuce
Let the chicken and pasta cool down completely before mixing. Hot pasta equals sad, wilted romaine.
Tips
- If you're meal prepping, keep the dressing and lettuce in their own separate containers until the exact minute you're ready to eat.
- Fresh lemon juice is non-negotiable for the dressing—the bottled stuff just doesn't hit the same.
Variations
Spicy Caesar
Add a generous pinch of red pepper flakes to the dressing or hit the finished bowl with some hot honey right before serving.
Substitutions
- Need a shortcut? Shred a store-bought rotisserie chicken instead of cooking your own.
- Swap the regular short pasta for chickpea or lentil pasta to bump the protein count even higher.
What to Serve With It
Serve with a heavy hand of extra shaved parmesan on top and a slice of toasted garlic bread on the side.
Make Ahead
Prep everything
Cook the chicken, boil the pasta, and mix the dressing up to 4 days in advance. Just don't combine it with the lettuce until serving.
Storage
Store the cooked chicken, pasta, dressing, and romaine in completely separate airtight containers in the fridge. They'll keep fresh for up to 4 days. When you're ready to eat, grab a handful of everything, toss it in a bowl, and stir in your dressing.
Recipe Notes
If you love this flavor profile, our Creamy Garlic Chicken Pasta [cite: 43] and Greek Chicken Salad [cite: 53] are fantastic next choices.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 510
- Protein
- 38g
- Carbohydrates
- 46g
- Fat
- 20g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 760mg
FAQ
Can I use store-bought Caesar dressing instead?
Yeah, totally. Store-bought dressing is a fantastic shortcut if you're in a rush. Just keep in mind that this homemade Greek yogurt version keeps the protein count much higher.
Can I freeze this pasta salad?
Definitely don't freeze the assembled salad—the lettuce will turn into mush when thawed. You can, however, freeze the cooked chicken by itself for up to 2 months.
Recipe Card
Chicken Caesar Pasta Salad
A high protein chicken Caesar pasta salad with juicy chicken, romaine, parmesan, and creamy Greek yogurt Caesar dressing.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Chicken and pasta salad
- 1 1/2 lb boneless skinless chicken breasts (cut into cutlets or bite-size pieces)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 8 oz short pasta (rotini, penne, or bowties)
- 4 cups romaine lettuce (chopped)
- 1 cup cherry tomatoes (halved, optional)
- 1/2 cup parmesan cheese (shaved or grated)
- 1/2 cup croutons (optional)
Greek yogurt Caesar dressing
- 1/2 cup plain Greek yogurt
- 2 tbsp light mayonnaise
- 2 tbsp lemon juice (fresh is best)
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 clove garlic (finely grated or minced)
- 1/4 cup parmesan cheese (finely grated)
- 1 tbsp water (to thin if needed)
- 1/4 tsp kosher salt
- 1 pinch black pepper
Instructions
- Cook and cool the pasta: Drop your pasta into heavily salted boiling water and cook until al dente. Drain it in a colander and immediately run cold water over it to stop the cooking. You want the noodles completely cool so they don't melt the romaine later.
- Season and cook the chicken: Toss your chicken pieces with olive oil, Italian seasoning, garlic powder, salt, and black pepper until completely coated. Sear in a large skillet over medium-high heat for 5 to 6 minutes per side. You are looking for a deep golden crust and a safe internal temperature of 165°F (74°C) before pulling it off the heat to rest.
- Mix the dressing: Grab a mixing bowl and whisk the Greek yogurt, light mayo, lemon juice, olive oil, Dijon, Worcestershire, minced garlic, and parmesan. If the mixture feels a little too thick to coat pasta, thin it out with a splash of water until it's perfectly creamy and pourable.
- Combine the salad: In the biggest bowl you own, toss the cooled pasta, crisp romaine, halved tomatoes, parmesan, and that cooked chicken. Make absolutely sure the pasta and chicken are cool before you do this step, or your lettuce will turn into sad, wilted mush.
- Dress and serve: Pour that homemade Caesar dressing all over the top and toss until every single noodle and leaf is coated. Throw a handful of crunchy croutons on top right before you dig in so they stay perfectly crunchy.
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