Chicken Caesar Pasta Salad (Print Version)

Grilled chicken and bacon combine with rotini and creamy dressing for a rich, fresh dish.

# What You’ll Need:

→ Pasta

01 - 12 oz rotini pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts (about 1 lb)
03 - 1 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Bacon

07 - 4 slices bacon

→ Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 2 cups romaine lettuce, chopped
10 - 1/4 cup red onion, thinly sliced (optional)

→ Caesar Dressing

11 - 1/2 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp lemon juice
14 - 2 tsp Dijon mustard
15 - 1 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste; optional)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2 to 3 tbsp whole milk (to thin, as needed)

→ Toppings

20 - 1/4 cup Parmesan cheese, shaved or grated
21 - 1/2 cup croutons
22 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Boil salted water and cook rotini pasta according to package instructions until al dente. Drain and rinse under cold water, then set aside.
02 - Heat a grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Grill or sear for 6 to 7 minutes per side until fully cooked. Let rest for 5 minutes, then slice into bite-sized pieces.
03 - In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain and cool, then crumble into small pieces.
04 - Whisk mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovies (if using), minced garlic, and black pepper in a bowl. Gradually add milk to achieve desired creamy consistency.
05 - In a large bowl, mix cooked pasta, grilled chicken, bacon bits, cherry tomatoes, romaine lettuce, and red onion (if using).
06 - Pour Caesar dressing over the salad and toss thoroughly until all ingredients are evenly coated.
07 - Sprinkle shaved Parmesan, croutons, and additional freshly ground black pepper on top. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • It tastes like a restaurant salad but comes together in your own kitchen with ingredients you probably already have.
  • The creamy Caesar dressing clings to every twist of pasta, so no bite feels dry or boring.
  • You can make it ahead and it actually gets better as the flavors marry in the fridge overnight.
  • It works as a main dish or a side, and nobody ever guesses how simple it was to pull together.
02 -
  • Don't skip rinsing the pasta with cold water, or it will clump together into a starchy mess while you prep everything else.
  • Let the chicken rest after grilling, slicing it too soon squeezes out all the moisture and leaves you with dry, chewy pieces.
  • Taste the dressing before you pour it over the salad, it's much easier to fix the seasoning in the bowl than after everything is mixed.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts into the dressing and tastes infinitely better.
  • Don't overdress the salad, you can always add more but you can't take it back once it's swimming in Caesar.
  • If you're nervous about anchovies, start with just one fillet and taste the dressing, you might be surprised how much you love the depth they add.
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