Spicy Chicken Caesar Pasta Bowl (Print version)

Grilled spicy chicken tossed with penne, romaine, cherry tomatoes, and creamy Caesar dressing topped with fresh Parmesan.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon cayenne pepper
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Pasta

08 - 12 ounces penne or rotini pasta

→ Salad and Dressing

09 - 1/2 cup Caesar dressing
10 - 2 cups chopped romaine lettuce
11 - 1/2 cup cherry tomatoes, halved
12 - 1/3 cup freshly grated Parmesan cheese
13 - 1/4 cup croutons
14 - 2 tablespoons chopped fresh parsley
15 - Lemon wedges for serving

# How-To Steps:

01 - Preheat grill or grill pan to medium-high heat. In a small bowl, mix olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Rub the spice mixture evenly over both sides of chicken breasts.
02 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
03 - Cook pasta according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process.
04 - In a large mixing bowl, combine cooked pasta, Caesar dressing, romaine lettuce, and cherry tomatoes. Mix gently to coat all ingredients evenly.
05 - Divide pasta mixture among serving bowls. Top each portion with sliced spicy chicken, grated Parmesan cheese, croutons, and fresh parsley.
06 - Serve immediately with lemon wedges on the side.

# Tips from the pros:

01 -
  • It turns leftover ingredients into a restaurant-worthy dinner without any fuss.
  • The spicy kick wakes up the creamy Caesar in a way that feels exciting, not overwhelming.
  • Everything cooks in under an hour, and you only dirty a few dishes.
  • It's filling enough to keep you satisfied without that heavy, sluggish feeling afterward.
02 -
  • If you skip resting the chicken, the juices will run all over your cutting board and the meat will turn dry and tough.
  • Rinsing the pasta under cold water isn't about cooling it down, it's about washing off excess starch so the dressing can actually stick.
  • Toss the romaine in at the very end or it will wilt from the warmth of the pasta and lose its crunch.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and don't dry out on the edges.
  • Toast your croutons in a dry skillet for a minute before adding them, it makes them extra crunchy and brings out their flavor.
  • Use the lemon wedges generously, a good squeeze right before eating brightens the whole dish and cuts through the richness of the dressing.
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