Chicken Caesar Pasta Salad (Printable)

Rotini pasta tossed with grilled chicken, bacon bits, crisp lettuce, and creamy Caesar dressing.

# 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 ground 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 ground black pepper
19 - 2 to 3 tbsp whole milk (to thin dressing as needed)

→ Toppings

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

# Method:

01 - Boil rotini in salted water following package directions until al dente. Drain, rinse with cold water, and set aside.
02 - Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Grill or sear on medium-high heat for 6 to 7 minutes per side until cooked through. Rest for 5 minutes then slice into bite-sized pieces.
03 - Fry bacon over medium heat until crispy. Transfer to paper towels to drain and cool. Crumble into small pieces.
04 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovies (if using), minced garlic, and black pepper. Add milk gradually to achieve desired creaminess.
05 - In a large bowl, mix cooked pasta, sliced chicken, bacon bits, cherry tomatoes, romaine lettuce, and red onion if using.
06 - Pour dressing over salad and toss gently until all ingredients are evenly coated.
07 - Sprinkle shaved Parmesan, croutons, and freshly ground black pepper on top before serving chilled or at room temperature.

# Expert Advice:

01 -
  • It genuinely tastes better the next day as flavors meld, making it perfect for meal prep without any regret.
  • The combination of warm grilled chicken with cool, creamy dressing creates this oddly satisfying temperature contrast that feels elegant but requires zero fuss.
  • You can throw it together in 40 minutes flat, and it feeds four people without anyone feeling like they're eating salad.
02 -
  • Rinse the cooked pasta with cold water—this stops the cooking and prevents it from becoming a starchy mush that won't absorb dressing properly.
  • The dressing gets thicker as it sits because the pasta continues to absorb liquid; make it slightly looser than you'd serve it fresh, or thin it with more milk right before eating.
  • If you use anchovy paste instead of fillets, start with less—paste is concentrated and can overpower if you're not careful.
03 -
  • Mince your garlic and anchovy fillets finely so they disappear into the dressing instead of asserting themselves in chunks.
  • Let the cooked chicken cool to room temperature before combining it with the cold pasta and dressing—this prevents everything from becoming warm and sad.
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