Creamy Pasta Salad with Chicken

I stumbled upon this chicken caesar pasta salad recipe last month when I needed something for a neighborhood potluck that wouldn't wilt in the summer heat. It was gone in minutes, with three different people cornering me for the recipe! Now it's in my regular rotation because it's so dang easy and everyone actually eats it without complaining.

My teenage son, who typically turns his nose up at anything green, ate TWO bowls of this and then asked if we could have it again the next day. That alone makes this recipe a winner in my book!

What You'll Need

• Chicken: I use tenderloins because they cook faster, but boneless breasts work too. Rotisserie chicken is my secret shortcut when I'm really short on time.
• Bacon: The real deal, not bacon bits. Those little crunchy, salty nuggets make all the difference.
• Pasta: Short shapes with ridges or twists hold onto the dressing better. Rotini is my go-to, but bowties are cute for company.
• Romaine: Gives that essential crunch. I like to use mostly the hearts since they're sturdier and less watery.
• Parmesan: Spend the extra buck for a block you grate yourself. The pre-shredded stuff has anti-caking agents that make it taste dusty.
• Croutons: Garlic butter flavor all the way! I crush them slightly with my hands - not into crumbs, just smaller pieces that are easier to eat.
• Salad Supreme Seasoning: This little orange bottle is the secret weapon! Don't skip it - it adds this hard-to-describe savory kick that ties everything together.
• Dressing combo: Equal parts ranch and caesar creates the perfect creamy, tangy blend that clings to everything beautifully.

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How I Make It

Meat Magic

I cook the bacon first, then use a bit of that rendered fat plus olive oil to cook the chicken. It adds amazing flavor without any extra work. Just make sure to pat the chicken dry before seasoning - it browns better that way.

Pasta Perfection

The key to good pasta salad is cooking the pasta JUST to al dente, then immediately rinsing it under cold water to stop the cooking. I actually toss it with a tiny splash of olive oil to keep it from sticking while it cools.

Strategic Assembly

Here's where I diverge from most recipes: I mix everything EXCEPT the lettuce and croutons in advance. This lets the flavors meld without anything getting soggy. The romaine and croutons get added just before serving or packed separately for meal prep.

Final Touch

A little extra sprinkle of parmesan and that magical Salad Supreme seasoning right before serving makes it look and taste like you put way more effort into it than you actually did.

I discovered the ranch/caesar combo by accident when I ran out of caesar dressing halfway through making this the first time. Now I deliberately use both because it gives you the best of both worlds - the garlicky punch of caesar with the herby creaminess of ranch.

Serving Ideas

This works as a main dish on its own, but I often pair it with some fresh fruit on the side for a complete summer meal. For company, I serve it in a huge wooden salad bowl with tongs and put out extra dressing on the side. It also travels beautifully to potlucks or picnics since there's no mayonnaise to worry about.

Make It Your Own

Add halved cherry tomatoes for pops of juicy sweetness. Swap the chicken for grilled shrimp for a seafood twist. Toss in some diced avocado right before serving for extra creaminess. For a vegetarian version, use chickpeas instead of chicken and add extra veggies like cucumber and bell pepper.

Storage Smarts

This is one of those rare salads that's actually meal-prep friendly. I portion the dressed pasta/chicken/bacon/cheese mixture into containers, then use small ziplock bags for the romaine and tiny containers for the croutons. At lunchtime, just dump it all together, give it a shake, and you've got a restaurant-quality lunch that your coworkers will envy.

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Pro Tips

• Season your pasta water generously - it's your only chance to flavor the pasta itself
• Chop the romaine into bite-sized pieces so you don't need a knife to eat it
• The dressing thickens in the fridge, so you might want to add a splash more before serving leftovers

I've made a lot of pasta salads over the years (haven't we all?), but this chicken caesar version has become my new go-to. There's something so satisfying about the combination of textures and flavors - the chewy pasta, crisp romaine, crunchy croutons, and that creamy, tangy dressing tying it all together. It's like someone took two of the world's most perfect foods and created a superstar hybrid!

Frequently Asked Questions

→ How do I store leftovers?

Store in an airtight container but add romaine and croutons just before serving to prevent wilting and sogginess.

→ Can I use rotisserie chicken?

Yes, pre-cooked rotisserie chicken works great as a time-saving option.

→ What's Salad Supreme seasoning?

It's a blend of Romano cheese, poppy and sesame seeds, paprika, and spices. You can substitute with Italian seasoning and a pinch of paprika.

→ Can I make it ahead?

Yes, prepare all ingredients but keep romaine and croutons separate until serving time.

→ What can I substitute for bacon?

Turkey bacon works well, or you can use crispy chickpeas for a vegetarian option.