If you’ve ever stood in front of the fridge wondering what to make that won’t take forever *or* involve 37 dishes to wash later—yeah, same. That’s where this cozy little miracle comes in: Paula Deen’s Chicken Casserole. It’s creamy, cheesy, and has that whole ‘hug in a baking dish’ vibe. I remember the first time I made it—I accidentally dropped a spoonful on the counter and literally scooped it back up like it was gold. No shame. It’s got tender rotisserie chicken (hello, shortcut!), a quick assembly, and a topping so good it almost didn’t make it to the oven. I mean, if you’re not sampling the crispy fried onions straight from the can, are you even cooking? This dish hits all the right notes when you’re craving something warm, filling, and unfussy. Whether it’s Tuesday, you’re feeding picky kids, or you’re simply trying to win over your in-laws—this is your dinner MVP. Just trust me. You won’t even miss takeout.

Recipe

1) Key Takeaways
2) Easy Chicken Caesar Pasta Salad Recipe
3) Ingredients for Chicken Caesar Pasta Salad
4) How to Make Chicken Caesar Pasta Salad
5) Tips for Making Chicken Caesar Pasta Salad
6) Making Chicken Caesar Pasta Salad Ahead of Time
7) Storing Leftover Chicken Caesar Pasta Salad
8) Try these pasta salads next!
9) Chicken Caesar Pasta Salad
10) Nutrition

1) Key Takeaways

This pasta salad blends Caesar salad and pasta into one creamy, flavorful dish
Use kale instead of romaine to keep it fresh longer in the fridge
It’s great for meal prep and leftovers taste even better the next day
Prep takes about 10 minutes if your chicken is already cooked

2) Easy Chicken Caesar Pasta Salad Recipe

You know those recipes that seem fancy but are secretly ridiculously easy? This chicken Caesar pasta salad is exactly that. I mean, who says no to creamy dressing, tender kale, chewy pasta, and savory shredded chicken? No one in my house, that’s for sure.

We’re talking low effort, high reward here. You don’t need a culinary degree—just some cooked chicken, cooked pasta, and a few things that live in your fridge door. Toss it all together and boom—you’ve got a satisfying lunch or an impressive side for dinner guests. Not bad for a dish that comes together faster than it takes to argue over what to order on DoorDash.

I’ve made this recipe countless times when I needed something dependable. It’s a hero for potlucks, Sunday meal preps, or those “oops-I-forgot-to-cook” nights. The flavors meld beautifully and it keeps well for days, making it a refrigerator VIP.

3) Ingredients for Chicken Caesar Pasta Salad

Rotisserie Chicken: This is my forever shortcut. I shred it right off the bone and pretend I’ve been slow roasting all day. You can also use grilled or baked chicken if you’re feeling ambitious.

Pasta: Short pasta is best here—rotini, penne, bowtie. I love how the little ridges hold onto the Caesar dressing like it’s clinging for dear life.

Kale: Curly kale works wonders. Massage it with lemon and oil to take it from scratchy to silky. Kale lasts way longer than romaine and has more bite, which plays nicely with the creamy dressing.

Capers: Think salty, punchy, little flavor bombs. They add something unexpected and wonderful. I’m pro-caper, but skip them if they’re not your vibe.

Parmesan Cheese: I go for shaved if I’m lazy, but freshly grated is magic. The saltiness adds the perfect counter to the creaminess.

Lemon Juice and Zest: This wakes everything up. It brightens the salad and takes it from good to addictive. Don’t skip it unless you’re actively against flavor.

Caesar Dressing: Store-bought is fine—really. Cardini’s and Ken’s are solid choices. Use what you like, but creamy and rich is what we’re after.

Homemade Croutons: If you’ve never made your own, now’s your time. They’re golden, crunchy little clouds of joy and take just minutes to toss together.

4) How to Make Chicken Caesar Pasta Salad

Step 1. Cook your pasta until it’s just al dente. We want bite, not mush. Drain, drizzle with olive oil, and let it hang out while you prep the rest.

Step 2. Massage your kale like it owes you money. Add lemon juice, oil, salt, and just get in there with your hands until it turns soft and bright green.

Step 3. Toss pasta, shredded chicken, kale, capers, Parmesan, and lemon zest into a giant bowl. Think mixing bowl big, not cereal bowl big.

Step 4. Add your Caesar dressing. Start with a little and build up—no one wants soggy noodles. Stir until everything’s lightly coated.

Step 5. Right before serving, toss in your homemade croutons. If you’re making this ahead, wait until the last second so they don’t go limp.

Step 6. Garnish with more Parmesan, fresh cracked black pepper, and serve cold or room temp. Boom—done.

5) Tips for Making Chicken Caesar Pasta Salad

Let your pasta cool. Hot pasta + cold dressing = weird texture and flavor. Let it come down to room temp and thank me later.

Don’t skip the kale massage. I know it sounds extra, but it really transforms it. Otherwise, you’ll be chewing for a week.

Use good Caesar dressing. This isn’t the time for the diet stuff. Get the creamy, garlicky kind that tastes like it came from a restaurant.

6) Making Chicken Caesar Pasta Salad Ahead of Time

This is the kind of salad that gets better as it sits. Seriously. The flavors meld and intensify, so it’s actually smart to make it the day before.

If you do prep it ahead, go easy on the dressing at first. Save half to add right before you serve it, so nothing gets soggy or heavy.

And the croutons? They’re sacred. Keep them separate and toss them in when you’re ready to eat. Nobody likes a sad, soggy crouton.

7) Storing Leftover Chicken Caesar Pasta Salad

Store the leftovers in a sealed container in the fridge. They’ll last up to 4 days, but it’s best within the first two for texture.

Give it a stir before you serve again. Sometimes it settles and looks a little “meh” but a quick toss and drizzle of fresh dressing brings it right back to life.

If the kale or pasta feels dry, add a splash of lemon juice or a tiny bit of olive oil to wake it up.

8) Try these pasta salads next!

9) Chicken Caesar Pasta Salad