Chicken Caesar Pasta Salad

Hey there! Today I’m sharing my Chicken Caesar Pasta Salad recipe that combines two amazing things – creamy Caesar salad and hearty pasta! I make this Chicken Caesar Pasta Salad at least twice a month at my house because it’s just so darn good. The combination of crispy bacon, juicy chicken, and al dente pasta mixed with that classic Caesar flavor makes for a meal that satisfies everyone. I’ve been making this for years, tweaking it along the way until I got it just right. It’s filling, flavorful, and honestly, I can’t get enough of it!

Reasons You’ll Love This Recipe

Let me tell you why this Chicken Caesar Pasta Salad deserves a spot in your regular meal rotation:

First, it’s incredibly satisfying – you get protein from the chicken and bacon, carbs from the pasta, and veggies from the romaine lettuce. The flavors work amazingly together – the savory chicken, salty bacon, and tangy Caesar dressing create the tastiest combination.

It’s adaptable for any occasion – I serve it for family dinners, take it to potlucks, and eat the leftovers for lunch the next day. The prep is straightforward – no fancy techniques or special equipment needed.

Kids actually eat it – even picky eaters tend to like this because who doesn’t love pasta with bacon? It looks impressive when served – people always think I spent way more time on it than I actually did!

Ingredients Needed for Chicken Caesar Pasta Salad

• 1 pound uncooked pasta (I like penne or rotini)
• 6 strips bacon, cut into small pieces
• 2 large chicken breasts, cut in half lengthwise
• 1/2 teaspoon garlic powder
• Salt & pepper to taste
• 4 cups romaine lettuce, chopped or torn
• 2 cups croutons
• 3/4 cup Caesar dressing
• 1/3 cup Parmesan cheese, finely grated or shaved
• Lemon juice (optional, to taste)

Make-Ahead Tips for Easy Prep

• Cook and chill the pasta up to a day ahead – just toss with a tiny bit of olive oil to prevent sticking
• Pre-cook the bacon and store in the refrigerator
• Cook and slice the chicken breast in advance
• Wash and chop the romaine lettuce the morning of
• Make homemade Caesar dressing up to 3 days ahead
• Keep all components separate until ready to serve for the freshest result
• If taking to a gathering, pack ingredients separately and assemble on site

Essential Tools for Making This Recipe

• Large pot for boiling pasta
• Colander/strainer
• Large skillet for cooking bacon and chicken
• Kitchen shears (makes cutting bacon easier)
• Sharp knife and cutting board
• Paper towels
• Large mixing bowl
• Tongs for tossing salad
• Measuring cups and spoons

How to Make Chicken Caesar Pasta Salad

1. If you’re making homemade Caesar dressing or croutons, prepare those first. I often do this while other components are cooking to save time.
2. Start by boiling a large pot of salted water for the pasta. Cook according to package directions until al dente. This typically takes 8-10 minutes, but check your specific pasta package.
3. When pasta is done, drain it and rinse with cold water. Let it sit in a colander to drain completely while you prepare the other ingredients.
4. Meanwhile, cut the bacon into bite-sized pieces. I find kitchen shears make this job much faster than a knife.
5. Cook the bacon in a skillet over medium-high heat until it’s nice and crispy, about 10 minutes. Stir occasionally to ensure even cooking.
6. Once bacon is done, remove it from the pan and place on paper towels to drain excess grease. Leave the bacon fat in the pan – this is what you’ll use to cook the chicken!
7. Take your chicken breasts and cut them in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper.
8. Return the skillet with bacon fat to medium-high heat. When the fat is hot, add the chicken and cook for about 5 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F).
9. Remove chicken to a plate and let it cool slightly before slicing into strips.
10. In a large bowl, combine the cooled pasta, bacon pieces, and sliced chicken.
11. Add the chopped romaine lettuce and croutons.
12. Pour Caesar dressing over everything and toss gently until all ingredients are coated.
13. Sprinkle with Parmesan cheese and a squeeze of fresh lemon juice if desired.
14. Serve immediately for the best taste and texture.

Substitutions and Variations to Try

Want to change things up? Here are some tasty variations I’ve tried:

Use rotisserie chicken instead of cooking chicken breasts – this saves tons of time. Try whole wheat pasta for extra fiber. Add cherry tomatoes, diced red onion, or avocado chunks for extra flavor and color.

Swap the bacon for turkey bacon or leave it out for a lighter version. Use a different type of cheese like Romano or Asiago. Add a handful of baby spinach along with the romaine for extra greens.

Try a Greek yogurt-based Caesar dressing for a lighter option. Spice it up with a pinch of red pepper flakes or a dash of hot sauce.

Best Side Dishes to Serve with Chicken Caesar Pasta Salad

This salad works as a complete meal, but if you want to serve it with sides, I recommend:

Garlic bread or crusty baguette
Simple tomato soup
Grilled vegetables
Fresh fruit salad
Antipasto platter with olives and marinated vegetables

How to Store Leftovers and Keep Them Fresh

I find this salad is best eaten right after it’s made, but if you have leftovers:

Store in an airtight container in the refrigerator for up to 2 days. The lettuce and croutons will soften over time, so if possible, store these components separately. If making ahead, keep all ingredients separate and assemble just before serving.

Don’t freeze this salad – the texture will be completely ruined upon thawing. For meal prep, store the pasta, chicken and bacon mixture separately from the lettuce, croutons, and dressing.

Frequently Asked Questions About Chicken Caesar Pasta Salad

Can I use bottled Caesar dressing?
Absolutely! While homemade dressing is amazing, a good quality store-bought Caesar dressing works great too and saves time.

How do I keep the lettuce from getting soggy?
Add the lettuce and croutons just before serving, and don’t let the dressed salad sit out for too long.

Can I make this vegetarian?
Yes! Skip the chicken and bacon, and maybe add some chickpeas or white beans for protein.

What’s the best pasta shape to use?
I like pasta shapes with ridges or crevices that can hold the dressing – penne, rotini, and farfalle (bow ties) work great.

How many people does this recipe serve?
This makes about 6-8 servings as a main dish, more if you’re serving it as a side.

Can I add other vegetables?
Definitely! This recipe is very adaptable – try bell peppers, cucumbers, or artichoke hearts.

Print

More Recipes You’ll Love

• Brown Sugar Shortbread Cookies
• Air Fryer Steak Bites
• Cherry Crumb Bars