Chicken Caesar Protein Pasta Salad

A creamy, tangy Caesar pasta salad with tender chicken, crisp romaine, Parmesan, and protein-packed pasta—ideal for a satisfying lunch or easy make-ahead dinner.

Prep: 20 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 ounces protein pasta
• 1 pound chicken breasts, boneless, skinless
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 cup greek yogurt
• 1 medium lemon
• 2 fillets anchovy fillets
• 1 clove garlic
• 0.75 cup parmesan cheese
• 2 hearts romaine lettuce

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the protein pasta according to the package directions until just tender. Drain, rinse under cold water until cool, and drain well. (about 12 min)
2. While the pasta cooks, pat the chicken dry. Season both sides with the salt and black pepper. Heat the olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes per side, until the thickest part reaches 165°F (74°C). Transfer to a plate and cool for 5 minutes, then cut into bite-size pieces. (about 15 min) — 165°F (74°C)
3. Whisk the Greek yogurt, finely grated zest and juice from the lemon, mashed anchovy fillets, minced garlic, and half of the Parmesan in a large bowl. Add 1 to 2 tablespoons of water if needed to make a pourable dressing. (about 3 min)
4. Add the cooled pasta, chicken, and chopped romaine to the bowl. Toss until evenly coated. Sprinkle with the remaining Parmesan and serve immediately, or refrigerate for up to 1 day and toss again before serving. (about 5 min)