About this recipe
This Chicken Caesar Pasta Salad is filling, fresh, and easy to prep for lunch or dinner. Juicy seasoned chicken, short pasta, crisp romaine, parmesan, and a creamy Greek yogurt Caesar dressing make it feel like a full meal instead of a basic side salad.
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
Equipment
Large Pot
Large Skillet
Mixing Bowl
Colander
Whisk
Instructions
- 1
Cook and cool the pasta
Cook the pasta in salted boiling water until al dente. Drain, then rinse under cold water until cooled.
- 2
Season and cook the chicken
Toss the chicken with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Cook in a skillet over medium-high heat for 5 to 6 minutes per side, or until golden and cooked through. Rest for 5 minutes, then slice or chop.
- 3
Mix the dressing
In a bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, garlic, parmesan, water if needed, salt, and black pepper until smooth.
- 4
Combine the salad
Add the cooled pasta, romaine, tomatoes if using, parmesan, and cooked chicken to a large bowl.
- 5
Dress and serve
Add the Caesar dressing and toss until everything is lightly coated. Top with croutons if using and serve right away.
Tips
- Keep lettuce crisp: Add the romaine close to serving time if you are meal prepping so it stays fresh and crunchy.
- Let the chicken rest: Resting the chicken before slicing helps keep it juicy.
- Thin the dressing slowly: Add water one teaspoon at a time until the dressing is creamy but easy to toss with the pasta.
Substitutions
- Use different pasta: Rotini, bowties, penne, or chickpea pasta all work well in this recipe.
- Use rotisserie chicken: Rotisserie chicken is a quick shortcut. Toss it with a little dressing before adding it to the salad.
- Make it lighter: Skip the croutons or use extra romaine and less pasta for a lighter bowl.
Storage
Refrigerator
Store the chicken, pasta, dressing, and romaine separately in airtight containers in the refrigerator for up to 4 days. Freezer: Freezing the full salad is not recommended, but the cooked chicken can be frozen for up to 2 months. Meal prep note: For best texture, keep the dressing and lettuce separate until serving.
Nutrition
- Serving Size
- Calories
- 510
- Protein
- 38g
- Carbohydrates
- 46g
- Fat
- 20g
- Fiber
- 4g
- Sugar
- 5g
- Sodium
- 760mg
FAQ
Can I make chicken Caesar pasta salad ahead of time?
Yes. Cook the chicken and pasta ahead, then store the dressing and romaine separately until serving.
Can I use store-bought Caesar dressing?
Yes. Store-bought Caesar dressing works if you want a shortcut, though the Greek yogurt dressing keeps this version higher in protein.
Can I make this with rotisserie chicken?
Yes. Rotisserie chicken is a great quick option and makes the recipe even faster.
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: Cook the pasta in salted boiling water until al dente. Drain, then rinse under cold water until cooled.
- Season and cook the chicken: Toss the chicken with olive oil, Italian seasoning, garlic powder, salt, and black pepper. Cook in a skillet over medium-high heat for 5 to 6 minutes per side, or until golden and cooked through. Rest for 5 minutes, then slice or chop.
- Mix the dressing: In a bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, garlic, parmesan, water if needed, salt, and black pepper until smooth.
- Combine the salad: Add the cooled pasta, romaine, tomatoes if using, parmesan, and cooked chicken to a large bowl.
- Dress and serve: Add the Caesar dressing and toss until everything is lightly coated. Top with croutons if using and serve right away.
