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Creamy Chicken Caesar Pasta Salad Recipe with Homemade Croutons

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A quick and easy creamy chicken Caesar pasta salad featuring tender grilled chicken, homemade crunchy croutons, and a rich Caesar dressing. Perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 8 ounces rotini or penne pasta
  • 2 large boneless, skinless chicken breasts (about 1 pound)
  • 2 cups chopped Romaine lettuce (about 100 grams)
  • Homemade Croutons:
  • 2 cups cubed day-old bread (French or sourdough)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Caesar Dressing:
  • 1/2 cup mayonnaise
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper to taste
  • Optional: 1 teaspoon anchovy paste
  • Extras:
  • Freshly cracked black pepper for finishing
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to package instructions (9-11 minutes) until al dente. Drain and rinse with cold water to stop cooking and cool the pasta. Set aside.
  2. While pasta cooks, season 2 large chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or cook on medium-high heat in a skillet for about 6-7 minutes per side, or until internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice into thin strips.
  3. Preheat oven to 375°F (190°C). Toss 2 cups of cubed bread with 2 tablespoons olive oil, 1 teaspoon garlic powder, salt, and pepper. Spread evenly on a baking sheet and bake for 10-12 minutes until golden and crisp, tossing halfway through for even browning.
  4. In a bowl, whisk together 1/2 cup mayonnaise, 1/4 cup grated Parmesan, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and optional anchovy paste. Season with salt and black pepper to taste.
  5. In a large bowl, combine the cooled pasta, sliced chicken, and chopped Romaine lettuce. Pour the dressing over the top and toss gently until everything is evenly coated. Add the homemade croutons last to keep them crunchy.
  6. Sprinkle with extra Parmesan and a bit of freshly cracked black pepper. Add lemon zest if desired for a fresh zing.

Notes

For gluten-free, use gluten-free pasta and bread for croutons. To lighten, substitute half the mayonnaise with Greek yogurt. Add croutons just before serving to keep them crunchy. Rest chicken after cooking to keep it juicy. Dressing can be made ahead and stored up to 3 days in the fridge.

Nutrition

Keywords: chicken Caesar pasta salad, creamy pasta salad, homemade croutons, quick dinner, easy pasta salad, grilled chicken salad

Find it online: https://jodierecipes.com/creamy-chicken-caesar-pasta-salad-recipe-with-homemade-croutons-easy-and-delicious/