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

Pesto Chicken Caesar + Roasted Broccoli Orzo Pasta Salad

Sara
This chicken Caesar orzo pasta salad with roasted broccoli, pesto, and homemade croutons is a cozy, flavorful small batch dinner for two.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 2 servings
Calories 570 kcal

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

Instructions
 

  • Prepare the Broccoli. Preheat the oven to 400 F. In a large mixing bowl, toss 3 cups 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.
  • Prepare the Chicken / Cook Chicken + Broccoli. Cut 8 oz. Chicken Breast into bite-sized pieces. In the same bowl used for the broccoli, toss the chicken with 1/2 tablespoon of olive oil, and 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.
  • Cook the Orzo. While the broccoli and chicken roast, boil 1/2 cup dry Orzo Pasta salted water according to package directions. Drain in a colander and briefly rinse with cold water once cooked.
  • Toast the Sourdough Pieces. Toss 1 cup torn Sourdough Bread 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).
    Toasted sourdough pieces in a pan.
  • 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.
  • Toss it All Together! In a large mixing bowl, combine the cooked orzo, chopped chicken, chopped broccoli, toasted sourdough croutons, 1/4 cup Caesar Dressing, 2 tbsp. Basil Pesto, and 1/4 cup finely grated Parmesan Cheese. Toss until everything’s evenly coated. Serve and enjoy!
    A mixing bowl full of pesto chicken caesar pasta salad with orzo being mixed with tongs.

Notes

  • 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, pesto, 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.
  • Caesar Dressing: I have a Miso Caesar Dressing, Steakhouse Caesar Dressing, and Greek Yogurt Caesar Dressing recipe to use! You can also use your favorite store-bought Caesar!
 

Nutrition

Serving: 1servingCalories: 570kcalCarbohydrates: 43gProtein: 34gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 68mgSodium: 2032mgPotassium: 950mgFiber: 5gSugar: 5gVitamin A: 1256IUVitamin C: 122mgCalcium: 258mgIron: 2mg
Keyword chicken caesar pasta salad, pasta salad with orzo, pesto chicken pasta salad
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