Chicken Caesar Pasta Salad – The BEST version of a chicken Cesar salad because there’s tender pasta, too!! EASY, ready in 20 minutes, makes a big batch, and a guaranteed family FAVORITE!!
Course: 30-Minute Meals
Cuisine: Chicken
Servings: 8
Calories: 466kcal
Author: Averie Sunshine
Ingredients
3tablespoonsolive oil
1.75poundsboneless skinless chicken breastsdiced into bite-sized pieces
1teaspoonkosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
1poundbowtie pastaziti, penne, wheels, small shells, rotini, etc. may be substituted
one 10-ounce bag Romaine lettuceor as desired
⅔cupdiced tomatoesI used Roma; another variety of halved cherry or grape tomatoes may be substituted
¾cupCaesar dressingor to taste
2tablespoonsbalsamic vinegarred wine vinegar may be substituted
⅔cupgrated Parmesan cheeseor to taste
Instructions
To a large skillet, add the olive oil, chicken, season with salt and pepper, and saute for about 7 minutes, or until chicken is cooked through; stir and flip intermittently to ensure even cooking.
While chicken is sautéing, cook pasta according to package directions, drain, and add to a very large bowl.
Add the cooked chicken to the pasta bowl, the lettuce (See Note 1 below), tomatoes, slowly add the Caesar dressing (you can always add more but can't remove it so add slowly), balsamic, Parmesan (See Note 2 below), and toss well to combine and coat evenly.
Taste, and if desired, add more salt, pepper, dressing, Parm, etc. to taste and either serve immediately, or at room temp, or chill before serving. Recipe looks it’s best in the first 12-24 hours of making it when stored airtight in the fridge, but tastes just fine for up to 5 days.
Notes
1. If you add the lettuce as I instruct without first chilling everything else in the bowl, the lettuce will be more prone to wilting, which doesn't change the taste, but isn't as visually appealing. To prevent this, chill for 2-3 hours or as necessary. Regardless whether you chill it or not, the lettuce will still wilt in the fridge in the coming days after it's coated with dressing, which is why I don't bother to chill everything first, but you may wish to if you have time and plan ahead.2. Any type of grated Parmesan cheese is fine, based on your taste preferences, such as a container of grated Parmesan-Pecorino blend or a can of shelf-stable Parm in a green can.