Chicken Caesar Pasta Salad
A hearty, crowd-pleasing pasta salad loaded with penne, juicy pan-fried chicken, crispy bacon, golden ciabatta croutons, fresh romaine, and a rich homemade Caesar dressing blended smooth in a food processor. Ready in 40 minutes and perfect for potlucks, BBQs, and meal prep.
Ingredients
Caesar Dressing:
- 1 cup 240g full-fat mayonnaise
- 1/2 cup 40g freshly grated Parmesan
- 2 anchovy fillets
- Juice of 1 lemon approximately 2 tablespoons
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 small clove of garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Salad:
- 12 oz 350g penne or other short-cut pasta
- 2 chicken breasts 7 to 9 oz / 200 to 250g each
- 6 slices of bacon
- 1 large head of romaine lettuce chopped
- 1/4 cup 20g shaved Parmesan, or to preference
- 3.5 oz 100g ciabatta, roughly torn into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Olive oil as needed
Instructions
- Slice each chicken breast horizontally through the center to create 4 thinner, even pieces. Season with salt, garlic powder, and black pepper. Set aside.
- Cook bacon in a skillet over low to medium heat until crispy. Remove bacon and leave the fat in the pan. Increase heat to medium, add the chicken to the bacon fat with a drizzle of olive oil if needed, and cook for a few minutes per side until golden and cooked through. Cool completely, then slice into thin strips just before serving.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Toss the torn ciabatta on a baking tray with olive oil and a pinch of salt. Bake for 12 minutes until deep golden and crispy. Cool completely.
- Cook the penne in well-salted boiling water according to package instructions. Drain and rinse under cold water until completely cooled. Shake well to remove excess water.
- While the pasta cooks, blend the mayonnaise, Parmesan, anchovies, lemon juice, Dijon, Worcestershire sauce, garlic, salt, and pepper in a food processor until smooth.
- Place the cooled pasta in a large serving bowl. Top with chopped romaine, crumbled bacon, chicken strips, croutons, and shaved Parmesan. Pour dressing over to taste and toss well to combine. Serve immediately.
Notes
Cool all components completely before assembling to prevent the lettuce from wilting.
Rinse pasta thoroughly after cooking and shake well to remove all excess water.
Slice chicken just before assembling for the juiciest result.
For make-ahead, store all components separately and toss with dressing right before serving.
Dressing keeps in the refrigerator for up to 5 days in a sealed jar.
Croutons keep at room temperature in an airtight container for up to 3 days.
Anchovy fillets are highly recommended — they dissolve into the dressing and provide umami depth without any fishy flavor.
Rinse pasta thoroughly after cooking and shake well to remove all excess water.
Slice chicken just before assembling for the juiciest result.
For make-ahead, store all components separately and toss with dressing right before serving.
Dressing keeps in the refrigerator for up to 5 days in a sealed jar.
Croutons keep at room temperature in an airtight container for up to 3 days.
Anchovy fillets are highly recommended — they dissolve into the dressing and provide umami depth without any fishy flavor.