Newk’s Chicken Pasta Salad Recipe – Restaurant Copycat

Newk’s chicken pasta salad recipe is one of my favorite dishes to make, especially on warm days when I want something filling but still fresh.

It’s the kind of meal that works for lunch, dinner, or even when I need something quick to pack for the next day.

I like to think of it as comfort food with a fresh twist – it has the creamy dressing you expect from pasta salad, but it also brings in smoky chicken, crispy bacon, and crunchy lettuce that make every bite exciting.

When I first tried this salad at Newk’s restaurant, I was hooked right away. It wasn’t like the plain pasta salads I had before.

This one had layers of flavor – tangy dressing, savory chicken, sharp cheese, and just the right amount of crunch. That’s why I wanted to bring this taste home and create my own copycat version.

The best part is how easy it is to put together. You don’t need fancy skills or rare ingredients. Just simple things you probably already have in your kitchen.

The creamy dressing, juicy chicken, and fresh veggies make it taste special without much effort.

I love how it feels hearty but still light enough to enjoy any time of day. This Newk’s chicken pasta salad recipe is always a hit at my table, and I’m sure you’ll enjoy it just as much.

Why do people like this pasta salad?

I think people love this pasta salad because it’s more than just noodles and mayo. You get a full mix of flavors and textures in one bowl – tender pasta, smoky grilled chicken, salty bacon, sharp Parmesan, and fresh romaine lettuce.

It’s creamy but not heavy, thanks to the yogurt and lemon in the dressing.

You also get flexibility. You can eat it cold straight from the fridge or serve it fresh right after making it. It’s great for a quick lunch, but it also feels special enough to serve at dinner. The balance of flavors makes it satisfying without being boring. When you try it, you’ll see why so many people keep coming back to this Newk’s chicken pasta salad recipe.

Newk’s Chicken Pasta Salad Ingredients

Chicken breast (2 large) – Boneless and skinless chicken breasts work best for this recipe. You can use rotisserie chicken if you want a quicker version, just shred about 3 cups of cooked chicken meat.

Thick-cut bacon (6 slices) – Thick-cut bacon gives better texture and doesn’t get lost in the salad. Turkey bacon works for a lighter option, or you can use pancetta for a more gourmet flavor.

Anchovy fillets (4 pieces) – Packed in oil, these add essential umami flavor that makes authentic Caesar taste. If you don’t like anchovies, substitute with 1 tablespoon Worcestershire sauce for similar depth of flavor.

Greek yogurt (1/4 cup) – Plain Greek yogurt adds tang and makes the dressing lighter without losing creaminess. You can substitute with sour cream or use all mayonnaise if you don’t have Greek yogurt.

Mayonnaise (3/4 cup) – Full-fat mayonnaise creates the creamiest, richest dressing base. Light mayonnaise works but won’t be as thick and creamy as the full-fat version for this Caesar-style pasta salad.

Parmesan cheese (1/2 cup freshly grated) – Freshly grated Parmesan cheese melts better into the dressing and tastes much sharper than pre-grated. Pre-packaged grated cheese works but fresh is definitely worth the extra effort.

Extra Parmesan cheese – For serving and garnish on top of the finished salad. Use a vegetable peeler to create nice thin shavings that look restaurant-quality and add extra cheesy flavor to each bite.

Penne pasta (12 oz) – Short tube pasta works best for holding the creamy dressing. You can substitute with rotini, bow tie pasta, rigatoni, or any other short pasta shape that has ridges or holes.

Red onion (1/2 medium) – Thinly sliced red onion adds sharp flavor and nice color contrast. You can substitute with green onions, white onion, or even shallots for milder onion flavor.

Romaine lettuce (1 large heart) – Crisp romaine lettuce is traditional for Caesar flavor and stays crunchy longer than other lettuces. Iceberg lettuce can substitute but won’t have as much flavor or nutrition.

Garlic (2 cloves) – Fresh garlic cloves give the best flavor when minced and mashed into a paste. You can substitute with 1/2 teaspoon garlic powder if fresh garlic isn’t available.

Salt (1 teaspoon) – Regular table salt for seasoning the chicken before cooking. This helps the chicken develop good flavor and keeps it from being bland when mixed into the salad.

Black pepper (1/2 teaspoon) – Freshly ground black pepper gives the best flavor for seasoning the chicken. Pre-ground pepper works fine if that’s what you have in your spice cabinet at home.

Olive oil (1 tablespoon) – Extra virgin olive oil for cooking the chicken in the pan. You can substitute with vegetable oil, canola oil, or any neutral cooking oil you prefer to use.

Salt for pasta water (1 tablespoon) – Essential for flavoring the pasta while it cooks in the boiling water. This is your only chance to season the pasta itself, so don’t skip this important step.

Fresh lemon juice (2 tablespoons) – From about 1 large fresh lemon, this adds the bright acidity that Caesar dressing needs. Bottled lemon juice works in a pinch but fresh tastes much better.

Dijon mustard (1 tablespoon) – Adds tangy flavor and helps emulsify the dressing ingredients together. Regular yellow mustard can substitute but won’t have the same sophisticated depth of flavor as Dijon.

Salt (1/2 teaspoon) – For seasoning the Caesar dressing to taste. Start with this amount and adjust as needed since the Parmesan cheese and anchovies also add saltiness to the mixture.

Black pepper (1/2 teaspoon) – Freshly ground black pepper for the dressing adds a nice bite. Use more or less depending on how much spice you like in your Caesar-style pasta salad.

Recommended Equipment

1. Large pot for boiling pasta – Big pot for cooking pasta without sticking
2. Grill pan or regular skillet – For cooking chicken and bacon, non-stick works great
3. Large mixing bowl – Needs to be big enough for mixing everything together
4. Sharp knife and cutting board – For cutting chicken, onions, and lettuce safely
5. Wooden mallet or meat tenderizer – To flatten chicken for even cooking
6. Cheese grater – Fresh grated Parmesan tastes much better than pre-shredded
7. Colander for draining pasta – To drain hot pasta water safely

How To Make Newk’s Chicken Pasta Salad

Step 1 | Prepare the Chicken

First put the chicken breasts in a plastic bag. Use a meat tenderizer or rolling pin to pound them to the same thickness – about 3/4 inch thick. This helps them cook evenly so you don’t have some parts that are dry and others that are not done. Season both sides with salt and pepper. Heat your grill pan over medium-high heat.

Step 2 | Cook the Bacon

Cook the bacon in your grill pan until it’s crispy and golden brown. This usually takes about 6-8 minutes, flipping once. Remove the bacon and put it on paper towels to drain the fat. Don’t clean the pan – you’ll use those bacon drippings for extra flavor when cooking the chicken. The bacon fat makes the chicken taste even better.

Step 3 | Cook the Chicken

Cook the seasoned chicken breasts in the same pan with the bacon drippings for about 6-7 minutes per side. The inside temperature should reach 165°F when you check it with a thermometer. Let the chicken rest for 5 minutes, then cut it into bite-sized cubes. Resting the chicken keeps all the juices inside.

Step 4 | Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until slightly past al dente – this means it should be tender but still have a little bite. Drain the pasta and rinse it with cold water to stop the cooking process. This keeps the pasta from getting mushy in the salad later.

Step 5 | Make the Caesar Dressing

In a large bowl, mash the garlic and anchovy fillets together with a wooden mallet or the back of a spoon until they form a smooth paste. This takes a few minutes but it’s worth it. Add the mayo, Greek yogurt, lemon juice, and Dijon mustard. Mix everything well with a whisk. Stir in the grated Parmesan cheese, salt, and pepper. Taste it and add more salt or lemon juice if needed.

Step 6 | Prepare the Vegetables

Chop the romaine lettuce into bite-sized pieces – not too small or they’ll get lost, not too big or they’ll be hard to eat. Slice the red onion as thin as you can get it. A sharp knife helps here. Crumble or chop the cooked bacon into small pieces that will spread evenly through the salad.

Step 7 | Assemble the Salad

Add the cooled pasta to the bowl with the Caesar dressing. Toss everything to coat completely – every piece of pasta should be covered in dressing. Add the cubed chicken, crumbled bacon, and sliced red onion. Mix everything together gently so you don’t break the pasta.

Step 8 | Add the Lettuce

Just before serving, fold in the chopped romaine lettuce. This keeps it crisp and fresh. If you add it too early, the lettuce will get soggy and lose its crunch.

Step 9 | Final Touches

Use a vegetable peeler to create thin shavings of Parmesan cheese for the top. This looks really fancy and adds extra cheesy flavor. Add a sprinkle of black pepper and serve right away for the best taste and texture.

Tips for the Best Chicken Pasta Salad

• Dry the Pasta Well: After rinsing the pasta, make sure it’s well-drained. Extra water can water down the dressing.
• Chill Before Serving: Let the finished salad rest in the fridge for 30 minutes before serving. This helps the flavors blend together.
• Store Dressing Separately (for leftovers): If you plan to make the salad ahead, keep the dressing and lettuce separate. Mix them in just before serving to keep everything fresh.
• Cut Chicken Evenly: When cubing the chicken, keep the pieces about the same size so every bite has a good balance of chicken, pasta, and veggies.
• Balance the Onion: If your red onion is too sharp, soak the slices in cold water for 10 minutes to mellow the flavor.

Make-Ahead Chicken Pasta Salad

Cook the pasta and chicken up to a day in advance. Keep them in separate covered containers in the fridge.

Make the dressing and keep it in a jar with a lid. Keep the lettuce and red onion separate and cold so they stay crisp.

When you are ready to serve, mix the pasta with the dressing, add the chicken and bacon, then fold in the lettuce. If you mix the lettuce in too early, it will go limp.

This plan saves time and keeps the salad fresh. I like to chill the pasta and dressing for an hour before I mix. This helps the flavors come together.

Serving Ideas for Chicken Salad

This chicken pasta salad works great as a main dish for lunch or a light dinner. I love serving it with some crusty bread or garlic bread on the side.

It’s also perfect for picnics, potlucks, and barbecues because it travels well and doesn’t need to be heated.

You can serve it as a side dish with grilled meats or fish too.

For parties, I like to put it in a big bowl and let people serve themselves. It looks beautiful with the colorful ingredients mixed together.

Saving Leftovers

Store any leftover pasta salad in the refrigerator in a covered container for up to 3 days. The salad is best eaten cold or at room temperature, so I don’t recommend heating it up.

The mayonnaise-based dressing can separate when heated, and the lettuce will wilt completely.

When you’re ready to eat leftovers, just take them out of the fridge and let them sit at room temperature for about 15 minutes.

Give the salad a good stir because the dressing tends to settle at the bottom. You might want to add a squeeze of fresh lemon juice to brighten up the flavors.

The pasta will absorb more dressing as it sits, so the salad might look a little dry. Just add a tablespoon or two of mayonnaise and mix it in.

I don’t recommend freezing this salad because the mayonnaise and vegetables don’t freeze well.

You’ll know the salad has gone bad when you notice any sour smell or if the lettuce starts turning brown and slimy.

Newk’s Chicken Pasta Salad Recipe FAQs

1. Why does my dressing look separated or curdled?

This usually happens when the ingredients are at different temperatures or when you add the lemon juice too quickly. Make sure all your dressing ingredients are at room temperature before mixing. Add the lemon juice slowly while stirring constantly.

2. Why does my pasta salad seem dry the next day?

Pasta absorbs dressing as it sits, which is normal. When making this salad ahead of time, I always make a little extra dressing to stir in before serving. You can also add a spoonful of mayonnaise or a squeeze of fresh lemon juice to refresh the salad.

3. Why does my dressing look separated or curdled?

This usually happens when the ingredients are at different temperatures or when you add the lemon juice too quickly. Make sure all your dressing ingredients are at room temperature before mixing. Add the lemon juice slowly while stirring constantly.

4. How do I keep the lettuce from getting soggy?

Always add the lettuce right before serving to keep it crisp. Store the salad and lettuce separately if you’re making it ahead.

You can also wash and dry the lettuce really well before adding it, and use a salad spinner if you have one. Romaine lettuce stays crispier longer than other types, so stick with that variety for best results.

This newk’s chicken pasta salad recipe has become one of my go-to meals for busy weeks and special occasions. The combination of tender chicken, crispy bacon, and creamy Caesar dressing makes every bite satisfying.

I hope you try this recipe and love it as much as my family does. Let me know how it turns out for you!