Name: Pesto Chicken Caesar + Roasted Broccoli Orzo Pasta Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 oz. Chicken Breast; 3 cups Broccoli Florets; 2 1/2 tbsp. Olive Oil (divided); 1/2 tsp. Kosher Salt; 1/2 tsp. Garlic Powder; 1/2 tsp. Cracked Black Pepper; 1/2 cup dry Orzo Pasta; 1 cup torn Sourdough Bread (torn into small pieces); 1/4 cup Caesar Dressing; 2 tbsp. Basil Pesto; 1/4 cup finely grated Parmesan Cheese

Makes 2-4 servings | Prep Time: 15 minutes / Cook Time: 20 minutes

A delicious take on pasta salad that feels a little fancy but doesn’t take long to make! This small batch recipe features roasted broccoli, juicy chicken breast, orzo pasta, fresh basil pesto, crunchy sourdough croutons, creamy Caesar dressing, and plenty of Parmesan cheese. Honestly, what’s not to love?

This Roasted Broccoli and Pesto Chicken Caesar Pasta Salad is the cozy, savory small batch meal you’ll want to make again and again. It’s perfect when you want something satisfying without a ton of fuss. We roast the broccoli and chicken together to streamline the cook time, then prep the orzo and croutons while they bake!

Everything comes together in about 35(ish) minutes and makes about 4 cups of orzo pasta salad. It makes two servings as a main dish or about 3-4 smaller servings as a side dish. Also, full disclosure, I changed this recipe entirely after I added some fresh basil pesto to the leftovers. It. Was. AWESOME. And it had to be included! (My small batch pesto recipe makes 1/3 cup, so a little to add to this pasta salad, and a little leftover!)

A bowl of pesto chicken caesar pasta salad with roasted broccoli.

Ingredients

8 oz. Chicken Breast
3 cups Broccoli Florets
2 1/2 tablespoons Olive Oil, divided
1/2 tsp. Kosher Salt, plus more for sourdough croutons
1/2 tsp. Garlic Powder
1/2 tsp. Cracked Black Pepper
1/2 cup dry Orzo Pasta
1 cup torn Sourdough Bread
1/4 cup Caesar Dressing
2 tbsp. Fresh Basil Pesto (or your favorite one from the store!)
1/4 cup finely grated Parmesan Reggiano

Ingredient Notes & FAQs

Chicken Breast: Leftover grilled or rotisserie chicken totally works if you want to keep things even easier.
Caesar Dressing: Go store-bought if you’ve got a fave! (Brianna’s Asiago Caesar and Ken’s Creamy Caesar are both so popular.) OR try my homemade Miso Caesar Dressing or Greek Yogurt Caesar Dressing for a lighter homemade option. Or if you’re not into Caesar, try an Italian vinaigrette.
Basil Pesto: Like I mentioned earlier, this was a total last minute throw-in. I loved the recipe without it, but once I mixed some of my leftover small batch basil pesto into the leftovers, I was like … omg. This has to be included. Leave it out if you’re not feeling it, OR make the recipe without it, enjoy some of it, then mix the pesto into your leftovers for a whole. new flavor!
Parmesan: I always use a little hunk of Parmesan Reggiano from Whole Foods! It’s usually around $7, but lasts forever and the flavor is absolutely worth the splurge.
Sourdough Bread: This is for quick DIY croutons! Use any bread you love (or already have on hand). Store-bought croutons are also a quick substitute; I recommend a garlic + herb crouton if you can find one!
Add-ons? Do it. Capers, cherry tomatoes, thinly sliced red onions, feta cheese, shredded mozzarella, roasted artichoke hearts, and/or kalamata olives would all be so good here!

So, the back story on this is that I loved it the first time around, but Mark was like, “the broccoli flavor is really strong”. (Which, I love – but, ya know.) SO, after the leftovers sat in the fridge for a couple of days, I tossed them with a couple tablespoons of fresh basil pesto (I used this exact recipe, and spooned the rest of it over some garlicky / lemony green beans that you’ll see soon.) I was like … omg. THIS IS SO GOOD. And I was LITERALLY about to publish this blog post, but I went back and changed the entire thing. I

By the way, if you’re not into pesto, just leave it out! Or if you’d rather skip the Caesar dressing, just add a little more pesto!! Literally feel free to make this entirely yours.

This orzo pasta salad recipe is small batch by design, but feel free to double or triple it! It’s perfect for Sunday meal prep if you want to have a couple meals on hand early in the week. (It’s still. so good. the next day, but I always add more Caesar dressing to it!)

Directions

Step One: Prepare the Broccoli. Preheat the oven to 400 F. In a large mixing bowl, toss the broccoli florets with 1 tablespoon of olive oil and 1/4 teaspoon each of salt, garlic powder, and pepper. Spread the seasoned broccoli out onto a rimmed baking sheet, leaving room between each floret (so they roast – not steam!) Set aside.

A baking sheet with broccoli florets spread out onto it.

Step Two: Prepare the Chicken / Cook Chicken + Broccoli. Cut the chicken into bite-sized pieces. In the same bowl used for the broccoli, toss the chicken with 1/2 tablespoon of olive oil, and the remaining 1/4 teaspoon each of salt, garlic powder, and pepper. Spread the chicken out onto a small rimmed baking sheet. Roast both the broccoli and chicken at 400 F for 20 minutes.

A rimmed baking sheet with chicken pieces on it.

A rimmed baking sheet with cooked chicken pieces on it.

Step Three: Cook Orzo. While the broccoli and chicken roast, boil the orzo salted water according to package directions. Drain in a colander and briefly rinse with cold water once cooked.

Step Four: Toast the Sourdough Pieces. Toss the torn sourdough pieces with 1 tablespoon of olive oil and a healthy pinch of salt. Toast in a nonstick skillet over medium heat for about 10 minutes, tossing frequently until golden and crisp on all sides (or as many sides as possible).

Step Five: Chop the Chicken and Broccoli. Once cooked (internal temperature of the chicken reaches 165 F), let them cool for about five minutes. Transfer both to a cutting board and chop into smaller pieces.

Finely chopped chicken and broccoli on a cutting board with a knife.

Step Six: Toss it All Together! In a large mixing bowl, combine the cooked orzo, chopped chicken, chopped broccoli, toasted sourdough croutons, Caesar dressing, basil pesto, and Parmesan cheese. Toss until everything’s evenly coated. Serve and enjoy!

Broccoli and chicken being scraped from a cutting board into a mixing bowl of orzo pasta salad.

A small bowl of dressing being poured into a mixing bowl of pasta salad.

Recipe Tips & Tricks

Make it Easier: Swap in 1 1/2 cups of shredded rotisserie chicken for the chicken breast, and swap in store-bought Garlic & Herb Croutons for the sourdough croutons.
Taste and Adjust: Feel free to add more Caesar dressing, Parmesan cheese, chicken, or roasted broccoli. Whatever makes it delicious to you, do it!
As Leftovers: I always add more Caesar dressing and/or pesto, then toss it before eating. It adds a life back into the pasta salad!
Add more Protein: Double the amount of chicken to bulk up both protein and the amount of servings.

Ways to Customize this Recipe

Swap the chicken for roasted chickpeas for a vegetarian version! Or grilled shrimp for a pescatarian version.
Add crispy bacon for more salty crunch, or cherry tomatoes, red onions, or avocado for a little hit of goodness!
Love greens? Add some! Toss in some arugula or massaged kale for extra green nutrients, (and to stretch this recipe into more servings if you add lots of massaged kale!)
Throw in more roasted veggies like leftover roasted zucchini or onions.
Add Fresh Herbs like chives, fresh basil, fresh parsley, or fresh dill if you love them!
A squeeze of fresh lemon juice really brightens things up!
Get wild. Make it without pesto to start, enjoy half of it as a meal, then mix the pesto into leftovers for a whole new flavor and meal!

Just FYI, my entire website is packed with small batch recipes! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.

How to Store + Make Ahead

Store in the Refrigerator: Store leftovers in an airtight container in the fridge for 2-3 days. Eat it cold or let it sit at room temp for 15 minutes before serving; it gets even better as the flavors meld! I recommend tossing it with more Caesar dressing and/or pesto before eating.

More Small Batch Broccoli + Orzo Favorites

The best Roasted Vegetable Pasta with Parmesan Cream Sauce (makes 2-3 servings)
New! Garlicky Lemon Orzo (makes 2 servings)
Fan Favorite Spicy Cheddar Chicken + Broccoli Ozo (makes 2 servings)
Feeling fancy? Roasted Broccoli + Cheddar Risotto is fiiiire! (makes 2 servings)
Veggie-packed Cajun Chicken Orzo with Spinach (makes 2-3 servings)

This orzo pasta salad makes two generous servings, but remember, you can easily scale it! Use the recipe card slider below (near “servings”) to adjust the quantities if you want to double or triple it.

If you make this recipe and love it, I’d be so grateful if you left a comment or star rating below! You can also share it on Instagram and tag me! I love seeing what you make and connecting there. And if you ever have questions, just send me an email – I’m happy to help!

xx Sara

5 from 3 votes (1 rating without comment)