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Chicken Caesar Pasta salad is everything you love in a Caesar salad but with pasta!

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is everything you love in a Caesar salad but with pasta!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings

Equipment

Ingredients
  

  • 8 ounces pasta such as rotini, penne, or bowties
  • 2 cups cooked chicken breast cubed (rotisserie chicken works great!)
  • 6 strips of bacon cooked until crispy and chopped
  • 5 oz bag of croutons
  • 2 hearts of romaine lettuce chopped
  • 1 cup shredded parmesan cheese
  • 12 ounces Caesar dressing use your favorite brand or homemade
  • Salt and freshly ground black pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
  2. Prep the ingredients: While the pasta cooks, chop the romaine lettuce, cube the cooked chicken, cook and crumble the bacon, and shred the parmesan if needed.
  3. Mix the salad: In a large mixing bowl, combine the cooled pasta, chicken, chopped bacon, chopped romaine, parmesan cheese, and Caesar dressing. Season with salt and black pepper to taste. Toss everything together until well coated.
  4. Right before serving, fold in the croutons so they stay crispy.
  5. Serve immediately, or chill for 30 minutes if you prefer it cold. This pasta salad is filling enough for a light dinner or perfect as a hearty side dish.

Nutrition

Calories: 413kcalCarbohydrates: 29gProtein: 18gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 6gCholesterol: 44mgSodium: 705mgPotassium: 173mgFiber: 2gSugar: 2gVitamin A: 583IUVitamin C: 0.3mgCalcium: 156mgIron: 2mg

Notes

      • Toss just before serving to keep the romaine crisp and the croutons crunchy.
      • Storage: This is best enjoyed the same day, but if you have leftovers store them in an airtight container in the fridge.
      • Switch it up: Try this with grilled shrimp, salmon, or steak instead of chicken. Add cherry tomatoes or halved soft boiled eggs.
      • Use short pasta shapes like rotini, penne, or farfalle—they hold onto the dressing and mix beautifully with the other ingredients.
      • Cook pasta al dente so it doesn’t get mushy after being tossed with dressing.
      • Cool pasta completely before adding the lettuce and dressing. Warm pasta can wilt the greens and thin out the dressing.
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