Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is the quick, crowd-pleasing dish you’ll want on repeat. Juicy chicken, tender pasta, crisp veggies, and a creamy Caesar dressing come together in one satisfying bowl. It’s hearty enough for dinner yet simple enough for busy weeknights. Ready in just 30 minutes, this recipe is perfect for feeding the family or meal-prepping ahead you’ll be hooked after the first bite. This Chicken Caesar Pasta Salad is everything you want in a weeknight dinner fast, flavorful, and satisfying. With juicy chicken, crisp veggies, and pasta tossed in creamy Caesar dressing, it’s a balanced meal that feels like comfort food without the fuss. Whether you’re serving it fresh for dinner or prepping ahead for lunches, this dish is guaranteed to become a family favorite. Try it tonight and enjoy stress-free, delicious eating.

Why This Chicken Caesar Pasta Salad Is a Weeknight Win:
➥ Fast Prep: You can have this meal ready in under 30 minutes.
➥ Easy Cleanup: Most of the work is done in one bowl and one pot.
➥ Big Flavor: The combination of chicken, Caesar dressing, and pasta is a crowd-pleaser.

Quick Sides & Serving Ideas:
➥ Garlic bread: Perfect for sopping up that creamy dressing.
➥ Side salad: A light arugula or spinach salad would complement this dish well.
➥ Steamed vegetables: Broccoli or green beans add color and nutrition.
➥ Fruit salad: A refreshing side that balances the meal.

10-Minute Prep & Time-Saving Shortcuts:
➥ Use pre-cooked chicken or a rotisserie chicken.
➥ Buy pre-chopped vegetables for faster prep.
➥ Look for bagged Caesar salad mixes to cut down on dressing preparation.
➥ Opt for quick-cook pasta varieties.

Smart Swaps & Variations:
➥ Use Greek yogurt instead of mayonnaise for a lighter dressing.
➥ Swap out the chicken for tuna or chickpeas for a vegetarian option.
➥ Incorporate different veggies like bell peppers or cucumbers for variety.
➥ Use whole grain pasta for a healthier option.

FAQs:
Q: Can I use frozen chicken for this recipe?
A: Yes, you can! Just thaw it completely before cooking so it cooks evenly and stays juicy. If you’re short on time, use pre-cooked chicken strips or a rotisserie chicken from the store. It saves prep work and still gives you that hearty protein to balance the pasta and creamy Caesar flavor.
Q: What if my pasta salad turns out too dry?
A: Don’t worry it’s an easy fix. Stir in a little more Caesar dressing or drizzle some olive oil over the pasta. If you’re making it ahead, keep a small jar of extra dressing handy to toss in just before serving. That way, it stays creamy without getting heavy.
Q: Can I make a double batch for meal prep?
A: Absolutely. This salad is meal-prep friendly and stores well in the fridge for a few days. Just keep the croutons separate so they don’t go soggy. When you’re ready to eat, toss them in for that perfect crunch. Doubling the recipe makes lunch and dinner ready to grab for the week.
Q: How long does Chicken Caesar Pasta Salad last in the fridge?
A: You can safely store it for up to 3 days in an airtight container. For the freshest flavor, add lettuce and croutons right before serving. This keeps the greens crisp and the bread crunchy while still letting the pasta and chicken soak up all that Caesar goodness.

Ingredients:
For the Chicken:
1½ lbs boneless, skinless chicken breasts
2 Tbsp olive oil, for cooking chicken
1 tsp garlic powder, seasoning
1 tsp onion powder, seasoning
½ tsp paprika seasoning
¼ tsp black pepper, seasoning
¼ tsp salt, seasoning
For the Pasta:
1 lb pasta (rotini, penne, or farfalle)
For the Dressing:
1 cup mayonnaise
½ cup grated Parmesan cheese
¼ cup Caesar salad dressing, good quality bottled or homemade
2 Tbsp lemon juice
1 Tbsp Dijon mustard
2 cloves garlic, minced
¼ tsp black pepper
¼ tsp salt or to taste
½ cup milk or cream, to thin the dressing if needed
For the Salad:
1 cup chopped romaine lettuce
½ cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
½ cup croutons, seasoned

Instructions:
Preparation: Pound the chicken breasts to about ½ inch thickness. Mix garlic powder, onion powder, paprika, black pepper, and salt in a small bowl. Sprinkle this mixture over the chicken and press lightly. Heat olive oil in a skillet over medium-high heat, then add the seasoned chicken. Cook for 5-7 minutes on each side until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before dicing it into bite-sized pieces.
Cooking the Pasta: Fill a large pot with about 4 quarts of salted water and bring it to a rolling boil. Add pasta to the boiling water and cook for 8-10 minutes until al dente. Drain the pasta and rinse with cold water to stop the cooking process, then spread it out to cool completely.
Combining Ingredients: In a large bowl, whisk together the mayonnaise, Parmesan, Caesar dressing, lemon juice, Dijon mustard, minced garlic, black pepper, and salt. Add the cooled pasta and toss gently to coat. Add the diced chicken, romaine, cherry tomatoes, and red onion. Toss everything together gently. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Just before serving, toss in croutons and enjoy chilled.

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