This Chicken Caesar Pasta Salad is the perfect combination of creamy, savory Caesar flavors, crisp romaine lettuce, tender pasta, and crispy chicken cutlets. The lettuce and pasta are tossed in a simple homemade Caesar dressing with Parmesan, garlic, Dijon, Worcestershire sauce, anchovy paste, and fresh lemon juice, then finished with slices of golden, crispy chicken.

It’s an easy, satisfying meal that comes together without much effort—especially if you prep your breaded chicken cutlets ahead of time. I like to keep a batch in the freezer so I can make this whenever I’m craving something quick and simple but still want a meal that feels satisfying and full of flavor.

INGREDIENTS YOU’LL NEED

Pasta: I used rigatoni because that’s what I had in stock. I recommend a short pasta with plenty of ridges or curves to hold onto the creamy Caesar dressing.
Romaine lettuce: Crisp romaine adds freshness and crunch, bringing the classic Caesar salad element to the pasta salad. Chop it into bite-sized pieces and add it shortly before serving to keep it crisp.
Chicken breast: You’ll slice and bread the chicken into thin, crispy Parmesan chicken cutlets. For an even quicker meal, you can prepare and freeze your breaded chicken cutlets ahead of time and fry them straight from frozen.
All-purpose flour: The first layer of the breading, helping the egg adhere to the chicken.
Egg: Helps the breadcrumb coating stick to the chicken.
Panko and regular breadcrumbs: I like using a combination of both for a crispy coating and a more even crust.
Parmesan: Parmesan is used in both the crispy chicken cutlet breading and the homemade Caesar dressing. I recommend freshly grating it yourself for the best flavor and texture.
Dried oregano: Adds a subtle herby flavor to the Parmesan breadcrumb coating.
Mayonnaise: Creates the creamy base of the Caesar dressing.
Anchovy paste: A classic Caesar ingredient that adds a deep, savory flavor to the dressing without making it taste fishy.
Dijon mustard: Adds a subtle tang that balances the richness of the dressing.
Worcestershire sauce: Adds a savory, umami depth to the Caesar dressing.
Fresh lemon juice: Brightens the dressing and balances the rich, creamy ingredients.
Garlic: Freshly grated garlic adds plenty of flavor to the dressing.
Oil: I use avocado oil for frying but any neutral high smoke point oil works.

TIPS

Cook the pasta just until al dente so it holds its shape and gives the salad some texture.
Allow the pasta to cool before tossing it with the Caesar dressing and romaine so the lettuce stays crisp and the dressing coats everything nicely.
Since Parmesan is used in both the chicken breading and Caesar dressing, freshly grated Parmesan makes a noticeable difference in flavor and texture.
Adjust the dressing to your preference. Add more Parmesan for a cheesier dressing, lemon juice for more brightness, garlic for a stronger flavor, or black pepper to taste.
Add the romaine shortly before serving to maintain crisp and give the salad that fresh crunch you expect from a Caesar salad.
For the crispiest chicken, slice and add the Parmesan chicken cutlets right before serving rather than mixing them into the pasta.
Worcestershire sauce, mayonnaise, anchovy paste, and Parmesan all contribute saltiness to the dressing, which is why I don’t add additional salt. Once the dressing is mixed, taste and adjust the seasoning as needed.
SEE GUIDE ON HOW TO MAKE THE PERFECT CHICKEN CUTLET

Et Voilà… Bon Appétit !

CHICKEN CAESAR PASTA SALAD

This Chicken Caesar Pasta Salad is the perfect combination of creamy, savory Caesar flavors, crisp romaine lettuce, tender pasta, and crispy chicken cutlets. The pasta is tossed in a simple homemade Caesar dressing then finished with slices of golden, crispy chicken.

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Ingredients

For the Caesar Dressing

150 g mayonnaise
1 tsp Worcestershire sauce
1½ tsp anchovy paste
1½ tsp Dijon mustard
1 tbsp fresh lemon juice
2 garlic cloves, finely grated
Freshly ground black pepper, to taste
10 g freshly grated Parmesan, or more to taste

For the Pasta Salad

1 box pasta of your choice, cooked until al dente
1 large chicken breast, sliced into 3–4 thin cutlets
3 heaping tbsp all-purpose flour
1 large egg
½ cup panko breadcrumbs
⅓ cup regular breadcrumbs
Dried oregano
Salt
Black pepper
Garlic powder
Paprika, preferably smoked paprika
Neutral oil, for frying
Romaine lettuce, chopped into bite-sized pieces

Method

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package instructions. Drain and allow the pasta to cool before assembling the salad.

Caesar Dressing

Add the mayonnaise, Worcestershire sauce, anchovy paste, Dijon mustard, lemon juice, grated garlic, black pepper, and freshly grated Parmesan to a bowl. Whisk until smooth and well combined. Taste and adjust the Parmesan, black pepper, or lemon juice to your preference. Set aside.
Slice the chicken breast horizontally into 3–4 thin cutlets, keeping them as even in thickness as possible. Season both sides with salt, black pepper, garlic powder, and paprika.

Chicken Cutlets

Season the flour with a pinch of salt and black pepper. In a separate bowl, whisk the egg with salt, black pepper, garlic powder, and paprika. In a third bowl, combine the panko, regular breadcrumbs, and dried oregano.
Coat each cutlet in the flour, shaking off any excess. Dip into the seasoned egg mixture, then press firmly into the breadcrumb mixture until the entire surface is evenly coated.
Heat neutral oil to around 350–375°F (180–190°C). Fry the chicken cutlets for approximately 3–5 minutes per side, depending on their thickness, until golden brown and crispy. Transfer to a wire rack and allow them to rest for a few minutes before slicing.

To Assemble

Add the cooked pasta and lettuce to a large bowl and toss with the Caesar dressing until evenly coated. Slice the crispy chicken cutlets and arrange them over the pasta.
Finish with additional freshly grated Parmesan and freshly ground black pepper, if desired. Serve immediately while the chicken is still crispy.