Chicken Caesar Pasta Salad (With Creamy Homemade Dressing!)

If you're craving something cool, creamy, and crunchy, this Chicken Caesar Pasta Salad might just be your new summertime staple. It’s a refreshing twist on the classic Caesar salad, turned into a hearty, make-ahead pasta salad that’s perfect for potlucks, cookouts, or busy weeknight dinners.

With tender pasta, juicy chicken, crisp romaine, and a zesty homemade Caesar dressing (without anchovies), like my recipe for Country-Style Steak, this recipe is guaranteed to become a go-to at your house.

I’ve cooked for picky eaters, big family gatherings, potlucks, and plenty of “what’s for dinner?” kind of nights, so when I share a recipe, you can trust it’s been tested, tweaked, and truly worth your time.

Between Practical Southern Cooking and Grits and Pinecones, I’ve spent years creating real-life recipes with real ingredients that actually work for everyday cooks. If it’s made it to the blog, it’s not just good; it’s “bring a second helping” good. Sharon- Practical Southern Cooking

Why you’ll love this recipe (and make it again and again)

• It’s like your favorite Caesar salad… but better (hello, pasta)!
• It’s cold and refreshing—perfect for hot summer days.
• The homemade dressing is tangy, creamy, and easy—no anchovy paste required.
• It travels well for cookouts, potlucks, BBQs, or lunch on the go.
• Bonus: It’s easy to prep ahead, so you’re not scrambling before supper.

Ingredient notes and smart swaps

Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.

• Romaine lettuce – Crunchy, sturdy, and classic. You’ll need about 1 head (or 6 oz). Swap with kale, iceberg, or butter lettuce if you like.
• Rotini pasta – Holds dressing like a champ. Use 8 oz (3 cups uncooked). Penne, bowtie, or cellentani work well too.
• Cooked chicken – Rotisserie is a time-saver here, but these baked bone-in chicken breasts work just as well. Got leftovers? This salad is the perfect way to give last night’s chicken a delicious second act. Just be sure it’s cold before mixing it in.
• Parmesan cheese – Use freshly grated if possible. It adds a salty, nutty depth to the dressing and breadcrumb topping.
• Homemade Caesar dressing – Made with mayo, olive oil, lemon juice, garlic, Dijon, and Worcestershire. Anchovy paste is optional—but not missed! Feel free to use your favorite purchased Caesar dressing.
• Panko topping – Instead of croutons, I like to use buttery, broiled parmesan breadcrumbs for crunch that won’t get soggy.

How to make the best Chicken Caesar Pasta Salad

1. Cook the pasta - Boil the rotini until al dente. Drain and rinse under cold water to stop the cooking and remove excess starch.
2. Combine base ingredients - In a large bowl, add the cooled pasta, chopped romaine, and cooked chilled chicken. Chill for at least 1 hour (or up to 24).

3. Make the dressing - Mix mayonnaise, olive oil, parmesan, lemon juice, garlic, Worcestershire, Dijon, salt, and pepper in a small bowl, and whisk until smooth.
4. Make the breadcrumb topping - Preheat your broiler. In a small baking dish, combine panko and parmesan. Stir in melted butter. Spread on a baking sheet and broil for 5–7 minutes, stirring once, until golden brown.

5. Toss and serve - When ready to serve, drizzle the dressing over the chilled salad and toss to coat. Sprinkle breadcrumbs on top and serve cold.

What to serve with Chicken Caesar Pasta Salad

This dish can easily stand on its own as a light meal, but it also pairs beautifully with:

• Honey butter biscuits or Texas toast garlic bread
• Air Fryer Sweet Potato Wedges or fresh fruit skewers
• A cold glass of sweet tea or lemonade

For a sweet ending to this light meal, you could add my strawberry brownies or a slice of lemon blackberry tart.

Fun twists and tasty variations

Want to make it your own? Try one of these easy spins:

• Add bacon bits or halved cherry tomatoes
• Use kale or spinach for a different green
• Toss in roasted chickpeas for a vegetarian version
• Sub the breadcrumb topping with purchased garlic or Caesar salad croutons
• Swap in your favorite store-bought Caesar dressing to save time

Shortcut to supper (Time-Saving Tips)

• Grab a rotisserie chicken from the store or use leftover chicken.
• Mix the dressing while the pasta cooks, or use a purchased dressing. I like the refrigerated kind, but any Caesar dressing will work.
• Chill the pasta in an ice bath to cool it faster.
• Prep the topping ahead and store in an airtight container.

Storing and reheating (Keep it fresh!)

• Store leftovers in an airtight container in the fridge for 1–2 days.
• Don’t dress the salad until just before serving to keep the lettuce crisp.
• Not freezer-friendly, but the dressing can be made ahead and refrigerated for up to 5 days.

Supper and then some (Reimagining leftovers)

Have leftovers? Here’s how to reinvent them:

• Wrap it up: Spoon into a tortilla or lettuce wrap for a grab-and-go lunch.
• Stuffed tomatoes: Hollow out a few tomatoes and fill them with the salad for a fun twist.
• Caesar melt: Toss leftovers on a piece of toast, top with a little mozzarella, and broil until bubbly.

Make it ahead (Plan and prep tips)

• Chop lettuce and cook pasta the night before.
• Keep salad base, dressing, and topping separate until ready to serve.
• Great for meal prep or entertaining—just toss and top right before serving.

Recipe FAQs (Common questions answered)

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