Chicken Caesar Pasta Salad
If you love a classic Caesar salad but need something more substantial on the table, this chicken Caesar pasta salad is your new go-to. It’s got everything – chewy pasta, juicy grilled chicken, crisp romaine, buttery panko breadcrumbs, and a bold homemade Caesar dressing made with fresh garlic, anchovy paste, and real lemon. The whole thing comes together in about 30 minutes, making it an easy weeknight dinner that also feels impressive enough for summer guests. Dairy-free modifications are simple too; just skip the Parmesan or use your favorite alternative.
🥗 Our Favorite Mashup Dinner
This recipe came out of a simple idea – take two meals we already love (chicken Caesar salad and pasta) and combine them into one.
It’s become a regular at our house, especially in the summer when we want something satisfying without heating up the kitchen. You can also easily customize it with additions like cherry tomatoes, sliced cucumber, avocado, or crispy bacon to make it your own. It’s…
🍝 Hearty & satisfying: Pasta and grilled chicken turn a classic Caesar salad into a complete, filling dinner.
🧀 Crispy & creamy: Buttery panko breadcrumbs and rich homemade Caesar dressing create the most satisfying texture contrast in every bite.
🍋 Bright & fresh: Real lemon, fresh garlic, and anchovy paste make a dressing that blows the bottled stuff completely out of the water.
🥬 Ready in 30 minutes: Fast enough for a weeknight but impressive enough to serve to summer guests.
⏰ Make-ahead friendly: Prep the chicken, breadcrumbs, and dressing ahead of time so dinner comes together in just minutes.
You’ll also want to try my oreo rice krispie treats, monster m&m cookie bars, s’mores bars, and mini cupcakes next time.
Delicious! We all loved this! –M
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this grilled chicken pasta salad to the table: cavatappi pasta (or any short curly pasta like rotini, fusilli, or gemelli), romaine lettuce hearts, chicken breast or chicken breast tenders, panko breadcrumbs, butter, and freshly grated Parmesan for serving. For the homemade Caesar dressing, you’ll need fresh garlic, anchovy paste (or canned anchovies), an egg yolk, fresh lemon juice, Dijon mustard, olive oil, and canola oil (or avocado oil).
Emily’s Tips & Tricks
- Pro tip: Dress in layers for the perfect dressing-to-pasta ratio. Toss the pasta and chicken with some of the dressing first, then gently fold in the romaine and drizzle a little more over the top before adding the Parmesan and breadcrumbs. This way every component gets coated without the lettuce getting soggy.
- Shortcuts: If you’re short on time, bottled Caesar dressing works perfectly here – just use a good-quality brand you love. Rotisserie chicken is another great shortcut; shred or dice it and you’re halfway done before you even start.
- Feeding kids without pressure: Serve this deconstructed for selective eaters – set everything out family-style and let kids build their own bowl. If pasta salad isn’t their thing, serve the components separately alongside something familiar like fruit, bread and butter, and/or milk.
Chicken Caesar Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Grill
- Cuisine: Italian
Description
This chicken Caesar pasta salad is a summer dinner dream – pasta, grilled chicken, crisp romaine & homemade Caesar dressing in one delicious bowl!
Ingredients
For the Pasta Salad
- 8 oz. cavatappi pasta (or other curly pasta)
- 1 head romaine lettuce or 2 hearts (about 6–8 cups sliced)
- grated parmesan cheese for serving (shred yourself with microplane zester)
- 1 lb. chicken breast tenders
- 1/2 tsp. sea salt
- 1/8 tsp. black pepper
- 2 Tbsp. butter
- 3/4 cup panko bread crumbs
Caesar Dressing:
- 1 clove of garlic
- 1 Tbsp. anchovy paste
- 1 egg yolk
- 4 Tbsp. lemon juice (about 1 lemon, ok if it’s less)
- 1 tsp. dijon mustard
- 2 Tbsp. olive oil
- 2 Tbsp. canola oil
Instructions
- Cook pasta in salted boiling water according to package directions to al dente. Drain, rinse with cold water, and drizzle with a little bit of olive oil so it doesn’t stick together.
- Make dressing. Grate garlic with microplane zester into a medium bowl or jar. Add egg yolk, lemon juice, dijon, and salt. Whisk together and then slowly whisk in olive oil and canola oil until emulsified. (If using a jar, shake until emulsified.)
- Make breadcrumbs. Melt butter in a small nonstick skillet over medium-low heat and add panko bread crumbs. Stir frequently and cook until golden brown, removing from heat and transferring to a bowl immediately to stop cooking.
- Grill chicken. Preheat the grill to medium-high heat. Drizzle chicken with olive oil and season with salt and pepper. Grill for about 4-5 minutes per side, or until cooked through and reaches an internal temperature of 165 degrees F. Let rest and then dice into small pieces.
- While the chicken is cooking, thinly slice romaine lettuce. Add cooked pasta, chicken, and lettuce to a large serving bowl. Drizzle with dressing and toss together. Top with grated Parmesan cheese, crispy breadcrumbs, flaky sea salt, and black pepper to taste.
Notes
Storage: Store leftover components in an airtight container in the refrigerator for up to one day. Because the homemade Caesar dressing contains raw egg yolk, it’s best enjoyed within a day. For best results, store the dressing, breadcrumbs, and salad separately and assemble just before eating.
Ingredients: Anchovy paste is the easiest option for the dressing since it’s already in paste form – look for it in a tube near the canned fish. If you only have canned anchovies, just mash them into a paste before adding. For the pasta, any short curly shape works well; curly shapes do a better job of catching the dressing than straight pasta.
Prep Ahead: Several components can be prepped ahead to make this come together even faster: toast the breadcrumbs and store at room temperature, wash and dry the romaine, make the Caesar dressing (store in the fridge), and grill the chicken (slice just before serving so it doesn’t dry out).
Tools: A microplane zester is key here – it grates the garlic directly into a fine paste for the dressing and makes quick work of the Parmesan. Worth having if you don’t already.
Serve With: Garlic bread or a crusty baguette pairs perfectly alongside. For a fuller spread, add a simple fruit salad or watermelon wedges to round out the summer meal.
More Summer Salad Recipes
If you’re anything like me, you love allllll the spring and summer salads. Here are some more main meal salads, perfect for summer dinners:
- Black Bean Quinoa Salad
- Quinoa Veggie Salad with Peanut Dressing
- Taco Salad
- Mediterranean Tortellini Pasta Salad
- Greek Orzo Salad
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
Get started: Weeknight Dinners Guide | Weekly Meal Plans | About Emily
Food styling and photography by Loren Runion.
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Delicious! We all loved this!