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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad with tender chicken, crisp romaine, and perfectly al dente rotini tossed in a creamy Caesar dressing. Finished with shaved Parmesan and crunchy garlic croutons for a savory, meal-prep friendly lunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

rotini pasta
  • 12 oz rotini pasta
olive oil
  • 2 tbsp olive oil
boneless, skinless chicken breasts
  • 1 lb boneless, skinless chicken breasts
garlic powder
  • 1 tsp garlic powder
Italian seasoning
  • 1 tsp Italian seasoning
kosher salt
  • 0.5 tsp kosher salt
black pepper
  • 0.25 tsp black pepper
romaine lettuce
  • 1 romaine lettuce
cherry tomatoes
  • 1 cup cherry tomatoes
shaved Parmesan cheese
  • 0.5 cup shaved Parmesan cheese
Caesar dressing
  • 1 cup Caesar dressing
fresh lemon juice
  • 1 tbsp fresh lemon juice
Dijon mustard
  • 1 tsp Dijon mustard
garlic croutons
  • 1 cup garlic croutons
fresh parsley
  • 2 tbsp fresh parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil, then cook the rotini according to the package directions until al dente, about 8–10 minutes. Drain, rinse under cold water, and set aside.
Cook the Chicken
  1. Rub the chicken breasts with olive oil, garlic powder, Italian seasoning, kosher salt, and black pepper. Heat a large skillet over medium heat and cook for 6–7 minutes per side until the internal temperature reaches 165°F.
  2. Let the chicken rest for 5 minutes, then slice into bite-sized pieces.
Prepare the Dressing
  1. In a small bowl, whisk Caesar dressing, fresh lemon juice, and Dijon mustard until smooth.
Assemble the Salad
  1. In a large serving bowl, combine the cooled pasta, chopped romaine, halved cherry tomatoes, sliced chicken, and shaved Parmesan cheese. Pour the dressing over the salad and toss gently until evenly coated.
Finish and Serve
  1. Fold in garlic croutons just before serving to keep them crisp. Sprinkle with chopped fresh parsley and freshly cracked black pepper, then serve immediately or refrigerate up to 2 hours before serving.

Notes

For best texture, keep the croutons separate until the end so they stay crisp. Refrigerate leftovers in an airtight container up to 3 days; freeze is not recommended because the romaine and croutons soften. For a lighter option, use a lighter Caesar dressing or a Greek-yogurt based Caesar-style dressing while keeping the same chicken and pasta.