Creamy Chicken Caesar Pasta Salad
This recipe blends two weeknight heroes—creamy Caesar salad and hearty pasta salad—into one satisfying meal. We use a quick, blender-based dressing with Greek yogurt for a tangy flavor that’s still light and satisfying.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 10 servings 1x
Ingredients
Scale
For the Creamy Caesar Dressing:
- 3/4 cup finely grated Parmesan cheese, divided (about 60g)
- 1/2 cup buttermilk (120 ml)
- 1/4 cup plain Greek yogurt, (2% or full-fat recommended) (60g)
- 3 tablespoons extra-virgin olive oil (45 ml)
- 2 tablespoons fresh lemon juice (30 ml)
- 2 teaspoons anchovy paste
- 2 teaspoons Dijon mustard
- 2 medium garlic cloves, (minced or roughly chopped)
For the Salad Assembly:
- 5 cups chopped romaine lettuce (about 1 large head)
- 3 cups shredded cooked chicken breast (about 1 lb or 454g)
- 1 pint cherry tomatoes, halved (about 2 cups or 300g)
- 8 ounces penne pasta, (regular or whole-wheat) (about 227g)
Seasoning:
- 1/2 teaspoon ground black pepper, divided
- 1/2 teaspoon salt, divided (plus more for pasta water)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add a generous pinch of salt. Cook the penne pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set it aside.
- Make the Dressing: While the pasta is cooking, prepare the dressing. Combine the buttermilk, Greek yogurt, olive oil, lemon juice, anchovy paste, Dijon mustard, garlic, 1/2 cup of the Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a blender. Puree on high speed until completely smooth, about 1 minute. Taste and adjust seasoning (salt, pepper, or lemon juice) if needed.
- Combine Salad Base: In a very large bowl, combine the cooked pasta, shredded chicken, and halved cherry tomatoes.
- Dress the Salad: Pour the prepared Caesar dressing over the pasta mixture. Add the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Toss gently until everything is thoroughly coated.
- Adjust Consistency: If the salad seems too thick, stir in the reserved pasta water, about 1/4 cup at a time, until it reaches your desired creamy consistency.
- Chill for Flavor: Cover the bowl and chill the pasta salad for at least 30 minutes (or up to 2 days) to allow the flavors to meld.
- Serve: Just before serving, add the chopped romaine lettuce and toss to combine. Sprinkle the salad with the remaining 1/4 cup of Parmesan cheese.
Notes
- Allergy Alert: This recipe contains Dairy, Gluten (from pasta), and Fish (from anchovy paste). Use gluten-free pasta or a dairy-free Parmesan/yogurt alternative if needed.
- Food Safety: Store any leftovers immediately in an airtight container in the refrigerator (at or below 40°F / 4°C). For food safety, do not leave at room temperature for more than 2 hours. Consume within 2-3 days.
- Time-Saver Tip: Use a store-bought rotisserie chicken for the shredded chicken breast to save on prep time.
- Anchovy Substitute: If you are hesitant about anchovy paste, you can substitute 1.5 teaspoons of Worcestershire sauce, which also contains anchovies but has a milder, more familiar flavor.
- Make-Ahead: The salad (through Step 6, before adding lettuce) can be prepared and refrigerated in an airtight container for up to 2 days. Stir in the fresh romaine just before serving to prevent it from wilting.
Nutrition
- Serving Size: ~1.5 cups
- Calories: 240
- Sugar: 2 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg