Creamy Chicken Caesar Pasta Salad

Ingredients (Serves 2–3)

For the pasta salad

• 250 g fusilli or rotini pasta

• 2 chicken breasts, cooked and shredded or sliced

• 1 small head romaine lettuce, chopped

• ½ cup croutons

• ¼ cup grated Parmesan cheese

• Salt, to taste

• Black pepper, to taste

For the Caesar dressing

• ½ cup mayonnaise

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 clove garlic, finely minced

• 1 teaspoon Worcestershire sauce

• 2–3 tablespoons milk (to adjust consistency)

• Salt and black pepper, to taste

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Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse briefly with cold water. Set aside.

2. Prepare the chicken
   If not already cooked, season chicken breasts with salt and pepper, then grill or pan-sear until fully cooked. Let rest for a few minutes, then shred or slice into bite-sized pieces.

3. Make the dressing
   In a bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, garlic, and Worcestershire sauce. Add milk gradually until the dressing is creamy and pourable. Season with salt and black pepper to taste.

4. Assemble the salad
   In a large mixing bowl, combine cooked pasta, chicken, and chopped romaine lettuce. Pour the dressing over the mixture and toss gently until everything is evenly coated.

5. Finish and serve
   Top with croutons and extra grated Parmesan cheese. Add freshly cracked black pepper if desired. Serve immediately or chill for 15–20 minutes for a colder, more refreshing texture.

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Tips

• For extra flavor, lightly toast the croutons with olive oil and garlic powder.

• Grilled chicken adds a smoky note, but roasted or pan-fried chicken works just as well.

• Best enjoyed fresh to keep the lettuce crisp.