Creamy Chicken Caesar Pasta Salad with Parmesan and Croutons

Our simple, homemade Grilled Chicken Caesar Pasta Salad is a refreshing twist on the classic Caesar. Tender grilled chicken breast, crisp romaine lettuce, and al dente pasta come together with a tangy, oil-based Caesar vinaigrette for a hearty, balanced meal that works for summer dinners, potlucks, or a satisfying weeknight lunch.

Traeger Grilled Chicken Caesar Pasta Salad

This Grilled Chicken Caesar Pasta Salad blends the best elements of a Caesar salad with a pasta dish: marinated grilled chicken, crisp romaine, shredded Parmigiano Reggiano, crunchy croutons, and a bright Caesar vinaigrette without mayonnaise or cream. It’s versatile and easy to adapt—use your favorite pasta shape, swap the protein, or add seasonal vegetables.

All in one bowl: protein, greens, and carbs. For many, that makes this salad a complete and satisfying meal that’s easy to take to a picnic or serve at a backyard barbecue.

If you prefer convenience, store-bought Caesar dressing will work in a pinch, but the homemade vinaigrette shown here keeps the flavors bright and fresh.

Why You’ll Love This Dish

• Flavorful Dressing: A tangy, savory homemade Caesar vinaigrette brightens every bite.
• Hearty and Satisfying: Pasta turns the salad into a complete meal with carbs and protein.
• Versatile: Swap ingredients to suit dietary needs or what’s on hand.
• Great for Gatherings: Easy to make in larger batches for potlucks and picnics.
• Fresh and Balanced: Combines fresh vegetables, grilled protein, and cheese for balanced flavors.

Recipe Shopping List

Here are the ingredients you’ll need. Quantities and full preparation steps are provided in the recipe card below.

• Extra virgin olive oil
• Water
• White vinegar
• Apple cider vinegar
• Grated Parmesan cheese
• Sugar
• Anchovy paste
• Sea salt
• Dried oregano
• Garlic
• Dijon mustard
• Black pepper
• Cayenne pepper
• Paprika
• Chicken breasts (boneless, skinless)
• Salt
• Pepper
• Garlic powder
• Pasta (your preferred shape)
• Romaine lettuce
• Shredded Parmigiano Reggiano
• Croutons

How To Make This Recipe

Below is an overview of the process so you know what to expect. Follow the full instructions in the recipe instructions section for best results.

1. Prepare the dressing: Combine all vinaigrette ingredients in a jar and shake to emulsify. Chill until needed.
2. Marinate the chicken: Pierce the chicken breasts, place them in a bag with dressing, and marinate for at least 4 hours or overnight for deeper flavor.
3. Grill the chicken: Grill at medium heat until fully cooked, then let rest and slice.
4. Cook the pasta: Boil until al dente, drain, and rinse with cold water to stop cooking.
5. Assemble the salad: Toss pasta with chopped romaine, add sliced chicken, dress to taste, and finish with Parmigiano Reggiano and croutons.

Recipe FAQ

Serve This With

• Smoked brisket for a classic barbecue pairing.
• Pulled pork sliders with homemade barbecue sauce and coleslaw.
• Smoked French onion soup for cooler evenings when grilling is still on the menu.
• Grilled tomahawk steak for an indulgent main course alongside the salad.

More Grilling Recipes

Other Pasta Salad Ideas

• Italian Tortellini Pasta Salad
• Smoked Greek Chicken Pasta Salad
• Chicken Gorgonzola Pasta Salad
• Ham and Pea Pasta Salad

Chicken Caesar Pasta Salad

Yield: 8 servings

Our version uses a bright vinaigrette (no mayo or cream) and smoked grilled chicken for a clean, savory flavor.

Times

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes

Ingredients

Caesar Vinaigrette Dressing

• 1 cup extra virgin olive oil
• ½ cup water
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• ⅛ cup grated Parmesan cheese
• 2 teaspoons sugar
• 1 teaspoon anchovy paste
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon paprika

Chicken

• 2 pounds boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder

Pasta Salad

• 1 pound pasta
• 1 head romaine lettuce
• ½ cup shredded Parmigiano Reggiano
• 1 cup croutons

Instructions

Mix the Dressing

1. Combine all dressing ingredients in a quart-sized jar. Shake vigorously to emulsify.
2. Chill the dressing until you are ready to use it.

Marinate the Chicken

1. Use a fork to poke holes in the chicken breasts so the marinade penetrates more deeply.
2. Place ½ cup of the dressing in a large resealable bag with the chicken and seal.
3. Marinate for at least 4 hours, ideally overnight for best flavor.

Grill the Chicken

1. Preheat your grill to about 375°F (190°C).
2. Remove chicken from the marinade and season with salt, pepper, and garlic powder.
3. Grill the chicken until the internal temperature reaches 160°F (71°C), flipping halfway through.
4. Remove from the grill and let rest for 10–15 minutes before slicing.

Prepare the Pasta Salad

1. Boil pasta in well-salted water until al dente.
2. Drain the pasta and rinse with cold water to stop the cooking process.
3. Chop the romaine and toss it with the cooled pasta.

Assemble

1. Add sliced chicken to the romaine and pasta mixture.
2. Toss with dressing, reserving about ¼–⅓ cup for later.
3. Stir in shredded Parmesan.
4. Chill and toss with the remaining dressing just before serving.
5. Top with croutons immediately before serving to keep them crunchy.

Nutrition Information (per serving)

• Calories: 650
• Total Fat: 33g
• Saturated Fat: 6g
• Trans Fat: 0.01g
• Unsaturated Fat: 25g
• Cholesterol: 79mg
• Sodium: 913mg
• Carbohydrates: 50g
• Fiber: 4g
• Sugar: 4g
• Protein: 36g