Chicken Caesar Pasta Salad That Doesn't Get Soggy — Finally
This Chicken Caesar Pasta Salad stays crunchy and creamy for days, thanks to a clever dressing ratio and seared chicken thighs. Perfect for potlucks, meal prep, or weeknight dinners.
Equipment
- Large Pot
- Cast Iron or Stainless Steel Skillet
- Large Mixing Bowl
- Vegetable Peeler
Ingredients
- 1 lb short curly pasta (cavatappi or rotini)
- 1 lb boneless skinless chicken thighs
- 1 cup good Caesar dressing (or homemade)
- 1 cup shaved parmesan
- 1 cup crispy chickpeas or croutons
- 1 lemon
- 1 tsp anchovy paste
- 1 clove garlic
- 3 oz baby arugula (optional)
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pasta 1 minute less than the package directions. It should be al dente — firm to the bite. Drain and rinse briefly under cold water to stop the cooking.
- Sear the chicken: While the pasta cooks, pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the thighs for 5-6 minutes per side until golden brown and cooked through. Let rest for 5 minutes, then dice into bite-sized pieces.
- Make the dressing punch: In a small bowl, whisk together your Caesar dressing with a squeeze of lemon juice, a tiny smear of anchovy paste (or a minced anchovy fillet), and a grated clove of garlic.
- First dressing coat: In a large bowl, toss the still-warm pasta with half the dressing. Let it sit for 5 minutes while the chicken rests.
- Assemble: Add the diced chicken, arugula (if using), and shaved parmesan. Add the remaining dressing and toss gently to combine.
- Top and serve: Transfer to a serving platter or bowl. Top with crispy chickpeas or croutons, an extra shower of parmesan, and a crack of black pepper. Serve immediately or refrigerate.
Notes
Storage: Store in an airtight container for up to 4 days. If dry, add a splash of lemon juice or dressing to revive. Do not freeze.
Make ahead: Keep crunchy toppings separate and add right before serving. The dressing is added in two stages to prevent sogginess.
Substitutions: For gluten-free, use GF pasta and chickpeas instead of croutons. For vegetarian, double the chickpeas or add white beans.