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Chicken Caesar Pasta Toss

Our Test Kitchen sped up Joy Bilbey’s pasta, chicken and asparagus medley flavored with Caesar salad dressing so it’s even faster to fix. The Holt, Michigan cook created the recipe when looking for a no-hassle dinner to feed her hungry family–it was a hit!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 3 quarts water
  • 2-1/2 cups uncooked tricolor spiral pasta
  • 1-1/2 cups cut fresh asparagus (1-inch pieces)
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons olive oil
  • 2 large tomatoes, chopped
  • 2/3 cup reduced-fat Caesar vinaigrette
  • 3 green onions, chopped
  • 3 tablespoons grated Parmesan cheese


  • In a Dutch oven, bring water to a boil. Add pasta. Return to a boil; cook for 4 minutes. Add asparagus; cook 6-8 minutes longer or until pasta and asparagus are tender.
  • Meanwhile, in a large nonstick skillet, saute chicken in oil until no longer pink. Remove from the heat.
  • Drain pasta mixture. Add the chicken, tomatoes and vinaigrette; cook over low heat until heated through. Sprinkle with onions and cheese.
Nutrition Facts
1-1/3 cups: 363 calories, 10g fat (2g saturated fat), 67mg cholesterol, 609mg sodium, 35g carbohydrate (6g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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Average Rating:
  • juicyfruit007
    Aug 20, 2016

    Pretty good but nothing to gush about.

  • richard1022
    Jan 11, 2014

    This was soooo good. Made with light Caesar dressing from refrigerated section of grocery since that is what we use. Used regular corkscrew pasta. Those were the only changes. Will eat remaining cold as others suggested. Would definately make again.

  • cherrob2
    May 24, 2013

    I used leftover rotissere chicken, farfalle pasta, and feta cheese. Everyone loved it! Our life skills class at school followed the recipe, but grilled the chicken and served the recipe cold. This was a big hit too! Great recipe.

  • caotis
    Aug 26, 2009

    This recipe just cried out to me to be served cold. So, I chilled everything after cooking, and served it as a hot summer day main dish salad. It was fantastic! Serving it cold was the only change I made to the recipe.

  • nancymcsews
    Aug 4, 2008

    8 points