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Get all your favorite Caesar flavors—plus a punch of protein—in this chill and speedy chicken pasta bowl. Cool down with a meal that’s got creamy homemade sauce and fills you up quick. If you’re after something refreshing but not wimpy, this is the one. Whip up the simple dressing in minutes and taste how it brings it all together.
Tasty Ingredients
- Extra Parmesan for topping: never skip more cheese—it makes everything better
- Croutons: total game changer for crunch, just go for sturdy ones that won’t get mushy
- Chunked or shredded chicken: cooked or rotisserie works, and small pieces mix best
- Romaine hearts: brings juiciness and crunch—grab the crispest ones you can spot
- Pasta: short shapes like penne or rotini grab all the dressing
- Parmesan (fresh grated if you can): loads on the rich, salty goodness
- Anchovy paste: just a dab—classic for the salty pop
- Garlic, minced: gotta have it for a bold, savory kick, use fresh for sure
- Mayonnaise (full fat): holds everything together and gives it real body
- Worcestershire sauce: brings a deep, savory zing, so go for a good one
- Fresh lemon juice: adds pep—pick lemons that feel heavy for max juice
- Dijon mustard: adds sharpness, grab one with no extra sugar
Simple How-To Steps
- Top It Off:
- Scatter over extra parm and any croutons you want to use. Dive in while the croutons are still crispy. Or cover and stash in the fridge if you need to wait.
- Mix It All Up:
- Once your pasta is cool, dump in the chicken and romaine. Pour on the creamy dressing, then toss it all with some big spoons till totally coated. Crack in some more black pepper if you’re into it.
- Slice Romaine and Prep Chicken:
- Chop up romaine into strips so every bite’s crisp. Get your chicken into small chunks or tiny shreds, whichever you like.
- Boil and Cool Pasta:
- Throw pasta in salty, boiling water. Stir so it won’t clump. Let it go till just tender—about 10 minutes. Drain off the water and cool it down in a big bowl.
- Whisk Up Dressing:
- In a medium bowl, whip together Dijon, lemon, Worcestershire, mayo, fresh garlic, and anchovy paste till smooth. Fold in some grated Parmesan and black pepper, then let it sit while you do the rest so the flavors blend together.
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I always add a secret handful of Parmesan before serving—my kids go nuts for all those crunchy croutons. This is some rare salad magic—they both like it! I count that as a win.
Easy Storage
Keep leftovers tightly covered in the fridge and you’re good for one or two days. Want to prep it ahead? Save the croutons on the side so they stay crisp. The homemade dressing can chill in a jar for up to three days, so you can whip up extra too.
Swaps and Alternatives
Grab any pasta shape you love—small spirals, penne, whatever’s there. For an extra creamy bite, swap in cheesy tortellini. Looking to lighten it up? Use some Greek yogurt instead of all that mayo. And if anchovies aren’t your thing, bump up the Worcestershire for tasty depth.
Ways To Serve
This loaded pasta bowl is a full meal solo. For a picnic vibe, add chilled drinks and fresh fruit. Got some grilled veggies or garlic bread? Add those for extra yum. Stash leftovers for packed lunches—they’re just as good cold or at room temp.
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Caesar Salad Story
The first Caesar salad popped up in Tijuana back in the ’20s, made tableside and all about crisp romaine, chunky croutons, sharp cheese, and a punchy garlicky sauce—nothing too fancy. This pasta twist keeps that vibe but lets you prep ahead for a crowd.
Frequently Asked Questions
- → What kinds of pasta can I try with this?
Totally up to you. Penne and rotini fit right in, but go wild with tortellini or any other bite-sized noodles you love.
- → Can I prep everything the day before?
Yep! Just stash all the parts in different bowls. When you're ready to eat, dump it together with the croutons and sauce so stuff stays crunchy and fresh.
- → What else goes well as protein?
That classic rotisserie chicken or grilled breasts work like a charm, but shrimp on the grill or crispy roasted chickpeas could swap in and mix things up.
- → How do I throw together the dressing?
Just grab a bowl and mix Dijon, lemon juice, mayo, garlic, a squeeze of anchovy paste, Worcestershire, and shredded Parmesan until it gets nice and smooth.
- → Not a fan of anchovy—can I skip it?
Go for it. It does give that punch, but you can leave it out. Add more Worcestershire or a pinch of salt if you want a bit more kick.