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Close-up of an appetizing cheddars chicken caesar pasta salad with grilled chicken, penne pasta, and crisp croutons.

Cheddar's Chicken Caesar Pasta Salad: A Copycat Recipe

This copycat recipe recreates Cheddar's famous Chicken Caesar Pasta Salad, featuring al dente penne pasta, lemon pepper air-fried chicken, crisp romaine lettuce, and creamy Caesar dressing. It's finished with crunchy croutons and a generous topping of shaved Parmesan.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 2 people
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb penne pasta
  • 2 6 oz chicken breasts
  • 1 tbsp lemon pepper seasoning
  • 1 head romaine lettuce large
  • 1/2 cup Marzetti Supreme Caesar Dressing
  • 1/2 cup croutons large
  • 1/4 cup + 2 tbsp shaved parmesan cheese

Equipment

  • large pot
  • air fryer
  • instant read meat thermometer
  • large bowl
  • large salad bowls

Method
 

Cooking Steps
  1. Cook penne pasta in boiling, salted water until al dente, then drain, rinse with cold water, and set aside.
  2. Season chicken breasts with lemon pepper and air fry at 370ºF for 10-12 minutes, flipping halfway; butterfly larger breasts for even cooking. Ensure internal temperature reaches 155ºF and let rest for 5 minutes.
  3. Roughly chop romaine lettuce and combine it with the cooked and cooled pasta in a large bowl.
  4. Add Caesar dressing and 1/4 cup of the shaved Parmesan to the bowl, then toss until the lettuce is fully coated.
  5. Divide the prepared salad evenly into two large salad bowls and top each serving with croutons.
  6. Slice the rested chicken, arrange it over the salads, sprinkle with the remaining Parmesan cheese, and serve immediately.

Notes

For best results, ensure chicken reaches 155ºF internal temperature and rests for 5 minutes to stay juicy. Rinsing the pasta with cold water prevents it from sticking and cools it down, which is essential for a cold pasta salad.