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Pinocchio chicken Caesar pasta salad

Chicken, al dente penne and a quick, creamy Caesar dressing with anchovy, Worcestershire and Parmesan. Serve it beside pizza or pack it cold for lunch.

By Jared Veldheer

Published

Servings
8 side portions or 6 lunch portions
Total time
About 35 minutes, plus chilling if serving cold
Jump to recipe
Monday pizza tray with chicken Caesar penne pasta salad at lower left, a pepperoni pizza square, green salad and apple slices.
Monday's Pinocchio chicken Caesar pasta salad, at lower left beside the sheet-pan pizza.

A little more chicken on pizza day

Sheet-pan pizza is delicious. I wanted more protein on that tray, so I made a chicken Caesar pasta salad to go with it. Pasta is an easy way to get the kids to eat some chicken. Yes, pizza dough and pasta in the same meal. Sometimes that's how lunch comes together.

I called it Pinocchio pasta salad because it was lying about being a Caesar salad. Just trying to keep the names fun for the kids. Call it whatever you want at your house.

I use Smart Chicken tenders because they cook quickly and they're easy to chop. Toss them with the penne, Caesar dressing and a little more Parmesan. That's it. It also makes a good cold lunch straight from the fridge.

Barilla at school, GOODLES at home

I use Barilla penne in the school kitchen. Barilla says it's made with non-GMO ingredients. I pay attention to where our ingredients come from and want to minimize unnecessary pesticide exposure. Feeding these kids well is why I do this.

At home, I like GOODLES Lucky Penne. The shape is regular penne, and it cooks up nicely. My kids don't notice anything different. I like the extra protein and fiber for myself, too.

The current GOODLES label lists 11 grams of protein and 7 grams of fiber per 2-ounce dry serving. It still contains semolina, with added wheat and chickpea proteins. Check your box, since labels can change. Regular penne works fine here too.

Salt the pasta water so you're seasoning the noodles themselves. Cook them al dente, drain and toss with a little extra virgin olive oil. The dressing needs plenty of Parmesan, some anchovy and Worcestershire for savory depth, and enough lemon to keep it bright. Whisk it in one bowl and taste before adding salt.

Home recipe

Pinocchio chicken Caesar pasta salad

The Lunch Lady · Jared Veldheer

Servings
8 side portions or 6 lunch portions
Prep time
About 15 minutes
Cook time
About 20 minutes
Total time
About 35 minutes, plus chilling if serving cold

Equipment: Large pot, colander, rimmed sheet pan, mixing bowl, whisk, fine grater, instant-read thermometer

Ingredients

Check off ingredients as you go.

Pasta and chicken

Quick Caesar dressing (about 1 1/2 cups)

Instructions

Cook the chicken and pasta

  1. Heat the oven to 425°F. Toss the chicken with 1 tablespoon olive oil, the 1/2 teaspoon fine salt and pepper. Spread on a rimmed sheet pan. Roast tenders for roughly 12 to 18 minutes, until the thickest part reaches 165°F. For breasts, cut into evenly sized strips first and check the thickest pieces. Rest briefly, then chop into bite-sized pieces.
  2. Meanwhile, dissolve the 18 grams of pasta-water salt in 3 quarts of water. You can taste a small spoonful while the water is still cool enough to sip safely. It should taste pleasantly salty, not as salty as actual seawater. Bring to a boil, add the penne and cook to al dente according to the package, checking early. Drain well and toss with the remaining 1 tablespoon olive oil. Let the chicken and pasta cool until no longer steaming before dressing.

Whisk the dressing and toss

  1. In a large bowl, whisk the mayonnaise, Parmesan, lemon juice, Worcestershire, anchovy paste, Dijon, garlic and pepper with 2 tablespoons cold water. Add a little more water as needed for a creamy dressing that coats the pasta easily. Taste it. Add lemon if it needs brightness, and salt only if needed after the Parmesan and anchovy.
  2. Set aside about 1/3 cup dressing. Add the cooled pasta and chopped chicken to the bowl and toss. Add the finishing Parmesan, then enough reserved dressing to coat everything. Taste the finished salad and adjust with a little lemon, pepper or salt. Serve, or refrigerate promptly and enjoy cold.

Recipe notes

  • For the quick version, use about 1 1/4 cups of your favorite prepared Caesar dressing instead of the homemade batch, adding more as needed. Finish with fresh Parmesan and a squeeze of lemon to taste.
  • Already-cooked chicken works well. Use about 3 cups chopped chicken in place of the raw tenders and skip roasting.
  • Cold pasta absorbs dressing. Save a little dressing to toss through before serving, or loosen with a spoonful of cold water and a squeeze of lemon. Keep packed portions chilled.
  • GOODLES and regular pasta can have different cooking times. Follow your box and taste a noodle for an al dente bite.
  • The dressing has anchovy and usually fish-containing Worcestershire. Keep those ingredients clear if cooking for someone with a fish allergy.
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