Chicken Caesar Pasta Salad (Print Version)

Rotini tossed with grilled chicken, crispy bacon, cherry tomatoes, and creamy Caesar dressing.

# Components:

→ Pasta

01 - 12 oz rotini pasta

→ Chicken

02 - 2 boneless, skinless chicken breasts (about 1 lb)
03 - 1 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper

→ Bacon

07 - 4 slices bacon

→ Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 2 cups romaine lettuce, chopped
10 - 1/4 cup red onion, thinly sliced (optional)

→ Caesar Dressing

11 - 1/2 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp lemon juice
14 - 2 tsp Dijon mustard
15 - 1 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced or 1 tsp anchovy paste (optional)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2 to 3 tbsp whole milk, to thin dressing as needed

→ Toppings

20 - 1/4 cup Parmesan cheese, shaved or grated
21 - 1/2 cup croutons
22 - Freshly ground black pepper, to taste

# Directions:

01 - Boil salted water and cook rotini according to package until al dente. Drain, rinse with cold water, and set aside.
02 - Rub chicken breasts with olive oil, garlic powder, salt, and black pepper. Grill or pan-sear over medium-high heat until cooked through, 6–7 minutes each side. Rest for 5 minutes, then slice into bite-sized pieces.
03 - Fry bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble once cooled.
04 - Whisk mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovies, minced garlic, and black pepper in a bowl. Add milk gradually to reach desired creamy consistency.
05 - In a large bowl, toss cooked pasta, sliced chicken, bacon bits, cherry tomatoes, romaine lettuce, and optional red onion.
06 - Pour Caesar dressing over salad and toss to coat evenly.
07 - Top with shaved Parmesan, croutons, and additional black pepper. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It's a full meal that doesn't feel heavy, thanks to the bright lemon and cool greens balancing the creamy dressing.
  • Everything can be prepped ahead, which means less stress when you're actually hungry or feeding people.
  • The crispy bacon and tender grilled chicken make it feel restaurant-quality without the fuss.
02 -
  • Don't dress the salad more than an hour before eating unless you want the pasta to absorb all the dressing and turn mushy; I learned this the hard way at a party.
  • The anchovies truly dissolve and vanish; they don't make the salad taste fishy, they just give it that savory depth that makes people swoon.
  • If you let this sit overnight, add fresh croutons and a splash more milk in the morning to refresh it.
03 -
  • Pound your chicken breasts to an even thickness with a meat mallet so they cook evenly and stay tender instead of drying out at the edges.
  • Make the dressing in a jar that you can seal and shake—it re-emulsifies beautifully and you can store any leftovers right there without dirtying another container.
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