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Creamy Grilled Chicken Caesar Pasta Salad (Easy, Best Recipe)

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This creamy grilled chicken Caesar pasta salad combines smoky grilled chicken with tangy Caesar dressing and tender pasta for a quick, crowd-pleasing meal. Perfect for weeknights, potlucks, or picnics, it’s a versatile dish that tastes even better the next day.

Ingredients

Scale
  • 8 ounces (225g) rotini or penne pasta
  • Salt for pasta water (about 1 tablespoon per 4 cups water)
  • 2 boneless, skinless chicken breasts (about 6 ounces or 170g each)
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of half a lemon (about 1 tablespoon)
  • ½ cup (120ml) high-quality Caesar dressing
  • ¼ cup (60g) plain Greek yogurt
  • 2 tablespoons (30ml) freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard (optional)
  • ¼ cup (25g) freshly grated Parmesan cheese
  • 3 cups (90g) chopped romaine lettuce (about one small head)
  • ½ cup (50g) shaved Parmesan cheese (plus more for garnish)
  • ½ cup (75g) cherry tomatoes, halved
  • ¼ cup (30g) croutons
  • 2 tablespoons (8g) fresh parsley, chopped (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to package directions until al dente (usually 8-10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
  2. Prepare the Chicken: While the pasta cooks, season the chicken breasts. In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and the juice of half a lemon. Rub this mixture all over the chicken breasts. Let them sit for 5 minutes while the grill heats up.
  3. Grill the Chicken: Preheat your grill or grill pan to medium-high heat (about 400°F or 200°C). Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for 5 minutes before slicing.
  4. Make the Dressing: In a small bowl, whisk together ½ cup Caesar dressing, ¼ cup Greek yogurt, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard (if using), and ¼ cup grated Parmesan cheese. Taste and adjust seasoning with salt and pepper.
  5. Assemble the Salad: In a large bowl, combine the cooled pasta, sliced grilled chicken, chopped romaine lettuce, halved cherry tomatoes, and shaved Parmesan cheese. Pour the dressing over the top and toss gently with tongs until everything is evenly coated. Add the croutons and toss once more.
  6. Garnish and Serve: Sprinkle with fresh parsley and extra shaved Parmesan if desired. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

Notes

Don’t skip the cold water rinse after boiling the pasta to prevent a gluey texture. Let the chicken rest for 5 minutes after grilling to keep juices locked in. For best results, let the salad rest for 10-15 minutes after tossing to allow flavors to meld. If making ahead, store lettuce and croutons separately and add just before serving.

Nutrition

Keywords: creamy grilled chicken Caesar pasta salad, easy Caesar pasta salad, best Caesar pasta salad, grilled chicken pasta salad, quick pasta salad

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