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–+ servings
A bowl of chicken ceasar pasta salad topped with parmesean cheese near grilled bread

Chicken Ceasar Pasta Salad

With a mix of romaine and penne pasta, this chicken caesar pasta salad recipe is out of this world and a big crowd pleaser.
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Course: Dinner
Cuisine: American
Keyword: ceasar salad, chicken ceasar salad, Chicken Pasta Salad, chicken salad
Servings: 8

Ingredients

  • 16 oz Package of Penne Regate Pasta Cooked Al Dente and cooled
  • 2 cups Shredded Cooked Chicken rotisserie chicken is a great option
  • 4 cups Sliced Romain Lettuce Cut about 1/2 inch thick strips
  • 12 oz Jar of Marie's Caesar Salad Dressing
  • 1 cup Shredded Parmesan Cheese not grated
  • 1 tsp Garlic Salt
  • 1 tsp Cracked Pepper

Instructions

  • Cook your pasta in a large pot of boiling (and salted) water until al dente.
  • Toss the caesar dressing and pasta together until the pasta is coated.
  • Next, add the shredded chicken, garlic salt and cracked pepper and continue to mix.
  • Add the parmesan cheese and reserve a little to top each serving. (It may look like way too much dressing but once you mix in the lettuce, it's the perfect ratio).
  •  Toss in the romaine when you are ready to serve.
  • Top with additional parmesan cheese and enjoy!

Notes

Serving Size
  • You can half the recipe for 4-5 servings
Ingredient Notes
  • Rotisserie chicken makes this meal so quick and easy!
  • Marie's Caesar Salad Dressing is my favorite to use for this recipe. 
    • It's cold and found in the cold produce section
Storage Notes
  • Once the lettuce has been mixed in this dish is best eaten immediately.
  • If you would like to save leftovers, I would recommend keeping the pasta and lettuce separate for storing.
    • This dish will store in the fridge for 3-4 days.