Creamy Chicken Pasta Salad

Prep Time: 30

chill time: 1

Total Time: 1 30

Servings: 8 servings

2 cups chopped cooked chicken - cook your own or use a store-bought rotisserie chicken
1-2 cups chicken broth - only needed if cooking chicken
3 cups cooked rotini pasta - about ¾ lb uncooked
5 cups chopped romaine lettuce - about 1 romaine heart
2 cups croutons - you can make your own using bread slices or use store-bought
⅓ cup grated parmesan cheese - freshly grated works best

COOK CHICKEN – Add 2-3 cooked chicken breasts to a pot over medium-high heat. Pour enough broth overtop to cover half of the chicken. Bring it to a boil then reduce and let simmer. Cook the chicken 3-5 minutes, then flip and cook another 3-5 minutes, or until chicken is fully cooked. Slice or shred the chicken into bite-size pieces. Set aside. Note: you can also use a store-bought rotisserie chicken to help save time.
COOK PASTA – Heat a pot of boiling water, then cook ¾ lb rotini pasta al dente. Drain and rinse under cold water. Set aside.
MAKE CROUTONS – Slice 4 pieces of bread into small cubes. Place them on a baking sheet in a single layer. Bake at 400F for 5-8 minutes, or until bread is toasted. Note: you can also skip this step and use store-bought croutons.
Slice 1 romaine heart into thin strips. Wash and dry the lettuce.
Add 1 cup mayonnaise, 2 tablespoon lemon juice, 2 teaspoon dijon mustard, 2 teaspoon Worcestershire sauce, and 2 teaspoon minced garlic to a bowl. Stir everything together.
ASSEMBLY – Now add 3 cups cooked rotini pasta (it should be cold), 5 cups chopped romaine lettuce, 2 cups chopped cooked chicken, 2 cups croutons, ⅓ cup grated parmesan cheese, and the creamy salad dressing to a large bowl. Gently toss everything together until evenly combined. Cover and place in the fridge for 1 hour before serving.

The nutritional information provided is an estimate and is per serving.

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