I started making this on a Tuesday night when there was half a box of farfalle in the cupboard and nothing planned for dinner. It turned out to be the thing I now bring to cookouts, because it travels well and nobody asks what it is.
You cook the pasta, grill the chicken, and toss everything cold in a big bowl. That is the whole recipe. The only part people get wrong is dressing the pasta while it is still warm, which makes the whole bowl soupy by the time you sit down.
Four servings, about 45 minutes start to finish, and the chicken is done when a thermometer reads 165F in the thickest part. Here is how I do it.
Step-by-Step Instructions
1. Boil and chill the pasta
Bring a large pot of water to a boil, add the 10 oz of farfalle, and cook it according to the package directions. Drain it, then run cold water over it until it is cool to the touch. Let it sit in the colander and drain well.
2. Season the chicken
Pat the three breasts dry and rub each one with 1 tablespoon of olive oil, then salt and pepper both sides. Dry chicken browns, wet chicken steams.
3. Grill the chicken
Cook the breasts over medium-high heat for 6 to 8 minutes per side. They are done when a food thermometer reads 165F in the thickest part. Take them off the heat and rest them for 5 minutes.
4. Cut the chicken
Slice the rested breasts into bite-size pieces. Resting first keeps the juices in the meat instead of on your cutting board.
5. Toss everything together
In a large bowl, combine the chilled pasta, romaine, halved tomatoes, chicken, croutons, Parmesan and 3/4 cup Caesar dressing. Toss gently with two big spoons until everything is coated.
6. Serve right away
Taste it and add more Parmesan or pepper if it needs it. Serve cold or at cool room temperature.
Pro Tips
How to Store Chicken Caesar Pasta Salad
Refrigerator
Keep it in a sealed container in the fridge for up to 2 days. Store the lettuce and croutons separately if you can, and add them when you eat.
Freezer
Do not freeze the assembled salad. Lettuce and dressing break down and turn watery. You can freeze the cooked chopped chicken on its own for up to 2 months.
Reheating
Eat this one cold. If you want the chicken warm, heat it separately and let it cool slightly before adding it, so it does not wilt the lettuce.
Frequently Asked Questions
Q: Can I make chicken Caesar pasta salad ahead of time?
Yes, up to a day ahead, with one change. Toss the pasta, chicken, tomatoes and dressing together and keep the lettuce and croutons in separate containers. Combine them just before serving so nothing goes limp.
Q: How do I know the chicken is cooked through?
Use a food thermometer in the thickest part of the breast. It should read 165F. Color alone is not a reliable test, since grilled chicken can still look pink near the bone or from the marinade.
Q: Why did my salad get watery?
Usually wet lettuce or warm pasta. Dry the romaine thoroughly and chill the drained pasta completely before you add the dressing.
Q: Can I use a different pasta shape?
Yes. Keep it at 10 oz and cook it to the package time. Short shapes with ridges or folds hold dressing better than long strands.
Q: How much chicken is that in cups?
Three average breasts give you roughly 3 cups once cut into bite-size pieces. If you are using leftover chicken, aim for about that amount.
Chicken Caesar Pasta Salad With Bow-Tie Pasta
Bow-tie pasta, grilled chicken, crisp romaine and Caesar dressing in one big bowl. A cold pasta salad that holds up in the fridge for lunches.
Ingredients
Instructions
- 1Boil and chill the pasta — Bring a large pot of water to a boil, add the 10 oz of farfalle, and cook it according to the package directions. Drain it, then run cold water over it until it is cool to the touch. Let it sit in the colander and drain well.
- 2Season the chicken — Pat the three breasts dry and rub each one with 1 tablespoon of olive oil, then salt and pepper both sides. Dry chicken browns, wet chicken steams.
- 3Grill the chicken — Cook the breasts over medium-high heat for 6 to 8 minutes per side. They are done when a food thermometer reads 165F in the thickest part. Take them off the heat and rest them for 5 minutes.
- 4Cut the chicken — Slice the rested breasts into bite-size pieces. Resting first keeps the juices in the meat instead of on your cutting board.
- 5Toss everything together — In a large bowl, combine the chilled pasta, romaine, halved tomatoes, chicken, croutons, Parmesan and 3/4 cup Caesar dressing. Toss gently with two big spoons until everything is coated.
- 6Serve right away — Taste it and add more Parmesan or pepper if it needs it. Serve cold or at cool room temperature.
Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.
Priya writes about eggs and breakfast casseroles, cookies and bars, and slow cook breakfasts that feed a crowd without fuss. Her angle is flexible, budget-minded cooking: one base recipe that scales for two or for a holiday table, with clear notes on freezing and reheating. She keeps the writing light and story-first, then lands on a tight recipe card.
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