Pioneer Woman Best Chicken Caesar Pasta Salad

Pioneer Woman best chicken Caesar pasta salad turns tender shells, diced chicken and a creamy garlic dressing into a cool, crunchy main dish in 40 minutes. This make-ahead chicken pasta salad fits picnic lunches, bridal showers, summer potluck nights and easy weeknight dinners.

Rinse the cooked shells under cold water and let them cool completely before you add the dressing. Warm pasta soaks up the mayonnaise and turns the whole salad greasy and heavy.

Cooking the pasta 1 minute past the package time keeps the shells tender even after they sit in the creamy dressing. Whisking whole milk into the mayonnaise base also loosens it enough to coat every curve of the shells without a bottled dressing.

Pioneer Woman Best Chicken Caesar Pasta Salad

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

818

kcal

Creamy, garlicky dressing clings to soft pasta shells while romaine and croutons add crunch in every forkful. Folding everything together right before serving keeps the lettuce crisp and the croutons from going soggy.

Ingredients

• 1/2 tsp. kosher salt, plus more to cook the pasta
  

• 1/4 c. olive oil
  

• 4 garlic cloves, finely chopped
  

• 4 anchovy filets, rinsed and finely chopped (optional)
  

• 2 tbsp. capers, drained and chopped
  

• 2 tbsp. fresh lemon juice
  

• 1 tbsp. Dijon mustard
  

• 2 tsp. Worcestershire sauce
  

• 1/2 tsp. black pepper, plus more for serving
  

• 1 1/2 c. mayonnaise
  

• 1/2 c. grated parmesan cheese
  

• 1/4 c. whole milk
  

• 16 oz. medium shell pasta
  

• 3 c. diced, cooked chicken
  

• 3 c. sliced romaine lettuce (about 1 heart)
  

• 2 c. store-bought or homemade croutons
  

• 1 c. shaved parmesan, plus more to serve
  

Directions

• Boil the water: Bring a large pot of salted water to a boil. Use plenty of salt, since it is the only chance to season the pasta itself.
• Whisk the dressing: Whisk 1/4 cup olive oil, 4 chopped garlic cloves, 4 chopped anchovy filets, 2 tablespoons chopped capers and 2 tablespoons lemon juice in a large bowl. Add 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Keep whisking until it looks smooth, then whisk in 1 1/2 cups mayonnaise, 1/2 cup grated parmesan and 1/4 cup whole milk.
• Cook the pasta: Cook 16 ounces of medium shell pasta for 1 minute longer than the package directions. Then drain it, rinse with cold water and let it cool.
• Toss the salad: Place the cooled pasta in the bowl with the dressing. Add 3 cups diced cooked chicken, 3 cups sliced romaine, 2 cups croutons and 1 cup shaved parmesan, then fold gently so the lettuce stays crisp.
• Serve right away: Serve immediately with extra black pepper and shaved parmesan on top. The croutons are crunchiest in the first few minutes after tossing.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO 11-inch balloon whisk, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I leave out the anchovies?

Yes, they are optional. Skipping them gives a milder dressing, so add an extra pinch of salt and a little more parmesan to keep the savory Caesar flavor.

Can I use rotisserie chicken?

Rotisserie chicken works great and saves you the cooking. Pull the meat off the bone, dice it into bite-size pieces and fold it in with the lettuce.

How do I keep the croutons from getting soggy?

Add the croutons right before serving and keep any leftovers in a separate container. They soak up the creamy dressing quickly, so they only stay crunchy for a short while.

What if the salad seems dry after chilling?

The pasta keeps absorbing dressing as it sits, so it can tighten up in the fridge. Stir in a splash of whole milk or a spoonful of mayonnaise to loosen it back up.

What is the biggest mistake with this salad?

Mixing it while the pasta is still warm is the most common problem. The heat makes the dressing oily and thin, so let the shells cool fully first.