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Creamy Grilled Chicken Caesar Pasta Salad

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A creamy, smoky, and fresh pasta salad featuring grilled chicken, tender pasta, crisp romaine, and a tangy Greek yogurt Caesar dressing. Perfect for quick summer meals, potlucks, or light dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), pounded to even thickness
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 8 oz (225 g) rotini or penne pasta
  • 3 cups romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved (optional)
  • ½ cup Parmesan cheese, freshly grated
  • ½ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 anchovy fillets, finely chopped (optional)
  • ¼ cup olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pound the chicken breasts to an even thickness of about ½ inch (1.3 cm). Rub with olive oil, garlic powder, smoked paprika, salt, and pepper. Marinate for 10-15 minutes or longer if possible.
  2. Bring a large pot of salted water to a boil. Add 8 oz rotini pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to cool.
  3. Heat grill or grill pan over medium-high heat. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into thin strips.
  4. In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, and anchovies if using. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper to taste.
  5. In a large bowl, combine cooled pasta, chopped romaine, cherry tomatoes, and Parmesan cheese. Pour in the dressing and toss gently to coat evenly.
  6. Top the salad with sliced grilled chicken strips. Toss gently again or leave chicken on top for presentation.
  7. Serve immediately or chill for 15-20 minutes to let flavors meld. Toss again before serving if chilled.

Notes

Marinate chicken for at least 10 minutes for best flavor. Do not overcook pasta; rinse under cold water to stop cooking and cool. Use Greek yogurt for a lighter dressing. Rest chicken after grilling to keep it juicy. Thin dressing with water or lemon juice if too thick. Store dressing separately if refrigerating leftovers to keep lettuce crisp.

Nutrition

Keywords: grilled chicken, Caesar pasta salad, creamy dressing, summer meal, easy recipe, potluck, healthy pasta salad

Find it online: https://katedishes.com/creamy-grilled-chicken-caesar-pasta-salad-recipe-easy-summer-meal/