Chicken Caesar Pasta Salad: Your New Obsession

Name: Chicken Caesar Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 servings
Ingredients: 2 teaspoons Dijon mustard; 2 Tablespoons fresh lemon juice; 2 teaspoons Worcestershire sauce; 3/4 cup mayonnaise; 2 teaspoons minced garlic; 1 teaspoon anchovy paste; 1/3 cup finely grated Parmesan cheese; 8 oz. uncooked pasta, such as rotini or penne; 2 hearts of Romaine; Shredded rotisserie chicken or chopped chicken breasts; Croutons (optional); Parmesan cheese, for serving

Okay, so who doesn’t love a quick meal that tastes like a million bucks? Like, seriously, I’m all about that deliciousness without spending hours in the kitchen. And let me tell ya, this Chicken Caesar Pasta Salad is *the* answer to your weeknight dinner prayers.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, picture this: you and I are at the grocery store, and I’m on a mission. Here’s what we need—grab yourself some Dijon mustard (just 2 teaspoons), fresh lemon juice (that zing is life), and Worcestershire sauce (2 tablespoons, but who’s counting?). Then there’s the star of the show—3/4 cup of good ol’ mayonnaise. I know, I know, don’t roll your eyes! I promise it’s worth it.

Also, don’t forget the minced garlic (2 teaspoons) and that sneaky anchovy paste—just 1 teaspoon. Trust me, it’s gonna bring the flavor! Oh, and while you’re at it, snag 1/3 cup of finely grated Parmesan cheese and 8 oz. of pasta (I like rotini but penne works too). Then we need 2 hearts of Romaine and some shredded rotisserie chicken (because we’re not about that raw chicken drama). Croutons? Totally optional, but why not? And more Parmesan for serving (always!).

So Here’s Why I Make This Constantly

Honestly, this recipe is a lifesaver! I discovered it when I was trying to impress a date (hey, no shame, right?). I mean, who wouldn’t swoon over a creamy, cheesy pasta salad? So I whipped this up, and the next thing you know, we’re sitting on the floor, eating straight out of the bowl like total foodies. It was a mess, but a delicious one! Plus, it’s just so easy. I can literally make it in 20 minutes while binge-watching my latest obsession on Netflix.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the game-changer: when you’re mixing that dressing, *don’t* skimp on whisking it! Like, really whisk it like your life depends on it. It’s gonna get all creamy and glorious if you do. I learned this the hard way after serving my friends a sad, soupy mess once. Ugh, never again!

Don’t Mess This Up (My Top Tips)

– Don’t overcook the pasta! Seriously, you want it al dente, not mushy. I set a timer for 8 minutes and then start checking.

– Taste as you go! I used to skip this step, and I’d end up with weird flavors. Just a pinch of salt here, a squeeze of lemon there—adjust it to your liking!

– Chill it! If you have the time, let it sit in the fridge for a bit after mixing. The flavors meld together like a beautiful food symphony.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (which, let’s be honest, is kinda rare), put it in an airtight container and stash it in the fridge. It’s good for a couple of days, but I bet it won’t last that long because it’s too good! Just give it a little stir before serving because the dressing might settle.

If You Liked This, You’ll Probably Like These Too

If this tickles your taste buds, you gotta check out my *Caprese Pasta Salad* (basil and mozzarella, yum!) or my *Classic Tuna Salad*—both are super quick and ridiculously tasty!

So, have you ever made a pasta salad like this? What’s your go-to recipe? Spill the tea!