Whenever I need a no-fuss meal that makes everyone at the table happy, I turn to this Easy Pizza Pasta Bake. It’s that cozy blend of cheesy, saucy goodness that feels like a warm hug after a long day. We’re talking about the bold flavors of pepperoni, the gooey melt of mozzarella, and tender pasta all tangled up together. If you’ve ever stood in the kitchen wondering what you can throw together without a trip to the store, this is it. It’s quick enough for a busy Tuesday night but hearty enough for the weekend. You can even sneak in some veggies and no one will complain. Trust me, this is a weeknight lifesaver.
Table of Contents
- 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
- Quick prep and full of flavor
- Best enjoyed freshly tossed or chilled
- Balanced textures from tender pasta and crunchy croutons
- Perfect for meal prep or potlucks
2) Easy Chicken Caesar Pasta Salad Recipe
If you have a busy week ahead, this easy Chicken Caesar Pasta Salad recipe will save your sanity. It’s the kind of dish you can toss together on a random Wednesday and still feel like you’ve made something special. We’ve all had days where dinner feels like a chore, right? This salad brings ease and flavor together in the best way possible. Just imagine cool, lemony kale tangled with chewy pasta, shredded chicken soaking up all that creamy Caesar dressing goodness. It’s all the comfort without any heavy lifting. The best part? You can prep the parts ahead, and simply throw it together when hunger hits. Whether you’re packing lunches, hosting a backyard cookout, or just craving something different, this salad fits the bill beautifully.
3) Ingredients for Chicken Caesar Pasta Salad
Rotisserie Chicken Shredded and ready to make life easier. Feel free to swap with grilled chicken if you have some hanging out in the fridge.
Pasta Rotini, penne, or anything with nooks and crannies. You want pasta that hugs every drop of dressing like it’s their job.
Kale Regular curly kale softens beautifully when massaged with olive oil and lemon. Trust me, it’s worth it.
Lemon Zest and Juice Fresh lemon lifts the whole salad. The zest adds a punchy aroma while the juice wakes up the kale.
Capers Little flavor bombs. They bring a salty, briny kick that makes each bite pop.
Parmesan Cheese Nutty and sharp. Freshly shaved is a dream but pre-shaved works when you’re in a hurry.
Caesar Dressing Store-bought is perfect here. Find one you love. Cardini’s and Ken’s Steakhouse are solid choices.
Homemade Croutons Crunchy, garlicky, and better than anything out of a bag. Worth the extra five minutes, I promise.
4) How to Make Chicken Caesar Pasta Salad
Step 1 Boil the pasta according to package directions. Drain and drizzle with olive oil. Set aside to cool slightly.
Step 2 In a big bowl, drizzle kale with olive oil and lemon juice. Sprinkle with salt and pepper. Massage until tender and bright green. Don’t skip this part.
Step 3 Toss cooled pasta into the bowl with kale. Add the shredded chicken, capers, and most of the Parmesan (save a bit for garnish).
Step 4 Drizzle in Caesar dressing and toss gently until everything looks coated and happy.
Step 5 Just before serving, fold in the homemade croutons so they stay crisp.
Step 6 Finish with extra Parmesan and a few grinds of black pepper. Grab a fork and dig in.
5) Tips for Making Chicken Caesar Pasta Salad
Always salt your pasta water generously. It’s your first chance to season the noodles themselves.
Cook pasta just until al dente. You want a slight chew so it doesn’t go mushy when mixed with dressing.
If you’re making it ahead, wait to add croutons until right before eating. Otherwise, they’ll go soft and sad.
6) Making Chicken Caesar Pasta Salad Ahead of Time
Prepping ahead? Toss the pasta, chicken, and kale with half the dressing and refrigerate. Before serving, toss again with a little more dressing and the croutons. This trick keeps everything fresh and lively.
The salad actually tastes even better after hanging out in the fridge for a few hours because the flavors get cozy together.
Store the croutons separately if you can. They’ll thank you by staying perfectly crunchy.
7) Storing Leftover Chicken Caesar Pasta Salad
Leftovers keep well for about 3 to 4 days in the fridge in an airtight container. Before serving, freshen it up with a squeeze of lemon or an extra drizzle of Caesar dressing.
If the pasta soaks up too much dressing overnight, just add a splash of olive oil or a dollop more dressing to loosen it back up.
Sadly, croutons may lose their crunch after chilling, but a few fresh ones on top can fix everything.
8) Try these pasta salads next!
9) Chicken Caesar Pasta Salad
Easy Pizza Pasta Bake – Easy Recipes For Dinner
Ingredients
- 12 oz rotini pasta (or any short pasta)
- 1 lb ground beef
- 1 cup pizza sauce
- 1 cup marinara sauce
- 1 cup sliced pepperoni
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 green bell pepper, diced
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Preheat your oven to 375°F.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Drain and set aside.
- In a big skillet, cook the ground beef over medium heat until no longer pink. Drain any extra grease.
- Stir in the pizza sauce, marinara sauce, garlic powder, salt, and pepper. Let it bubble gently for a few minutes.
- Add the cooked pasta to the skillet and stir until everything’s cozy and well combined.
- Toss in half of the pepperoni, half the mozzarella, and all the Parmesan cheese. Stir again.
- Scoop everything into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella on top, then decorate with the rest of the pepperoni and the diced bell pepper.
- Bake uncovered for 20-25 minutes until golden, bubbly, and impossible to resist.
- Garnish with fresh basil if you’re feeling fancy. Serve hot!
10) Nutrition
Serving Size: 1 cup, Calories: 430, Protein: 17g, Fat: 25g, Carbohydrates: 34g, Fiber: 2g, Sugar: 2g, Sodium: 660mg
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