Caesar chicken pasta salad combines seasoned rotini, blackened chicken breast, crispy bacon, and fresh romaine in a creamy Caesar dressing base. It's a complete one-bowl meal that's equally suited to potlucks, weeknight dinners, or meal prep.
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Cook the rotini pasta according to package directions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside in a large mixing bowl.
Season chicken breasts on both sides with Cajun and blackened seasoning. Cook the chicken until it reaches an internal temperature of 165°F.
Allow the cooked chicken to cool slightly, then dice it into bite-sized pieces.
Cut the bacon into bite-sized pieces and fry until crispy. Drain on a paper towel.
Add the diced chicken and crispy bacon to the bowl with the cooked pasta.
Add the hearts of romaine lettuce, seasoned croutons, Caesar dressing, and grated Parmesan cheese to the bowl.
Mix all ingredients together until well combined.
Serve immediately and enjoy.
Store leftovers in an airtight container in the refrigerator for up to 3 days; keep croutons separate and add just before serving to prevent sogginess.
Yes, you can prepare the pasta, chicken, and bacon in advance and store them separately in the refrigerator. Mix with lettuce, croutons, dressing, and cheese just before serving to keep the croutons crisp.
You can use either one alone, or substitute with other bold seasoning blends like Creole, Italian seasoning, or garlic powder and paprika combined.
The chicken is done when it reaches an internal temperature of 165°F, measured with a meat thermometer in the thickest part of the breast.
Yes. Double or triple all ingredients proportionally. If scaling up significantly, consider mixing in the dressing just before serving to prevent the salad from becoming soggy.
Not as written; the rotini pasta and croutons contain gluten. Use gluten-free pasta and gluten-free croutons to make it gluten-free.
