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Chicken Caesar Pasta Salad with Parmesan Dressing
Emily

Chicken Caesar Pasta Salad with Parmesan Dressing

A quick, flavor-packed pasta salad with tangy Parmesan dressing, al dente pasta, crisp romaine, and tender chicken. Ready in 18 minutes, it’s customizable with rotisserie chicken or fresh, making it perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Contemporary
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 tsp Dijon mustard
  • 2 Tbsp fresh lemon juice
  • 2 tsp Worcestershire sauce
  • 3/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tsp anchovy paste (optional)
  • 1/2 cup grated Parmesan cheese
  • 1 lb (about 450g) pasta (linguine or similar)
  • 2 cups chopped romaine lettuce
  • 2 cups shredded cooked chicken (rotisserie or freshly cooked)
  • Freshly ground black pepper
  • Optional croutons (4–5 tbsp)

Method
 

  1. Combine Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, garlic, and anchovy paste (if using) in a bowl; mix until smooth
  2. Add Parmesan cheese and pepper to the dressing; set aside
  3. Boil salted water (1 tbsp salt per quart), cook pasta al dente and reserve ½ cup pasta water
  4. Chop romaine into 1-inch pieces and add to a large bowl
  5. Add cooked, chilled shredded chicken to the pasta and romaine
  6. Pour dressing over salad; toss gently until evenly coated
  7. Add reserved pasta water by tablespoons to adjust moisture
  8. Add optional croutons and extra Parmesan before serving

Notes

Toast croutons at 450°F (230°C) for 5-7 minutes for maximum crunch
Use whole romaine leaves for better texture
Adjust acidity with extra lemon juice or Dijon mustard
Replace anchovy paste with capers for a non-fish alternative
Substitute vegan Worcestershire and mayo for plant-based option