Chicken Caesar Pasta Salad

Toss grilled chicken, romaine and fresh tomatoes with pasta in a creamy Caesar dressing.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4-6
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Kosher salt and freshly ground black pepper

1/4 cup mayonnaise

1/4 cup Parmesan

1/4 cup sour cream

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon finely grated garlic

8 ounces penne pasta

One 8-ounce boneless, skinless chicken breast

1 1/2 teaspoons olive oil, plus more for oiling the grill grates

1 1/2 cups shredded romaine lettuce

1/4 cup finely chopped celery

2 medium vine-ripe tomatoes, chopped


  1. Bring a large pot of salted water to a boil.
  2. Whisk the mayonnaise, Parmesan, sour cream, lemon juice, Worcestershire, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
  3. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add it to the large bowl and set aside.
  4. Prepare a grill or grill pan for medium-high heat. Sprinkle the chicken breast with salt and pepper. Lightly oil the grill grates or grill pan. Grill the chicken, flipping once, until well-marked and the internal temperature registers 165 degrees F on an instant-read thermometer, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  5. Add the grilled chicken, romaine, celery and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.