Description
A flavorful Chicken Caesar Pasta Salad combining tender seasoned chicken, crispy bacon, al dente pasta, fresh romaine, and creamy Caesar and ranch dressings for a delicious and satisfying meal or side dish.
Ingredients
Scale
Protein
- 1.5 lbs chicken breasts or tenderloins, diced
- 2 tablespoons poultry seasoning (such as cajun or lemon pepper)
- 8 strips bacon, diced
Pasta & Vegetables
- 1 lb short pasta (rotini or fusilli)
- 12 oz romaine lettuce, chopped
Dressings & Dairy
- 1/2 cup parmesan cheese, freshly shredded (plus more for topping)
- 1/2 cup Caesar dressing
- 1/3 cup ranch dressing
Other
- 1/2 cup garlic butter croutons, partially crushed
- 1 teaspoon salad supreme seasoning (or to taste, Perfect Pinch brand recommended)
- 2 tablespoons olive oil
Optional Homemade Caesar Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 small garlic cloves, chopped
- 2 tablespoons fresh squeezed lemon juice
- 3/4 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Season the chicken: Liberally coat the diced chicken on all sides with your choice of poultry seasoning such as cajun or lemon pepper to ensure flavorful meat.
- Cook the bacon: In a skillet over medium-low heat, add the diced bacon and cook until crispy on both sides. Remove the bacon and place on a paper towel-lined plate to drain excess grease. Discard most of the bacon grease from the skillet.
- Cook the chicken: Add 2 tablespoons of olive oil to the skillet. Cook the seasoned chicken pieces for about 3-4 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the chicken is fully cooked.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain in a colander and rinse the pasta with cold water to stop cooking and cool it down.
- Combine the salad: In a large bowl, mix the cooled pasta, cooked chicken, crispy bacon, parmesan cheese, salad supreme seasoning, Caesar dressing, and ranch dressing. Avoid adding romaine lettuce or croutons at this stage if you expect leftovers, as romaine wilts and croutons become mushy over time.
- Serve: When ready to serve, add chopped romaine lettuce and crushed garlic butter croutons on top. Garnish with extra parmesan and a sprinkle of salad supreme seasoning for additional flavor.
Notes
- Use poultry seasoning that complements your taste, such as cajun for a spicy kick or lemon pepper for citrus notes.
- Removing excess bacon grease prevents the salad from becoming greasy and allows better control of oil content.
- Rinsing the pasta with cold water stops the cooking process and helps it stay firm in the salad.
- Add romaine lettuce and croutons only before serving to prevent sogginess and wilting, especially if storing leftovers.
- Optional homemade Caesar dressing can be used instead of store-bought for a fresher flavor.
- Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
