Spicy Chicken Caesar Pasta Bowl (Print View)

Flavorful pasta bowl with spicy grilled chicken, creamy Caesar dressing, crisp romaine, and parmesan. A satisfying main dish in 40 minutes.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It turns leftover grilled chicken into something exciting without much effort.
  • The creamy dressing cools down the cayenne kick just enough to keep you coming back for more.
  • You get the comfort of pasta and the freshness of salad in one bowl.
  • It comes together in under an hour, even on a weeknight.
02 -
  • Letting the chicken rest after grilling is not optional, cutting it too soon makes it dry and sad.
  • Rinse the pasta just enough to cool it down but not so much that the dressing slides right off.
  • Add the romaine at the very end or it will wilt and turn soggy from the warm pasta.
  • Taste the dressing before tossing, some store-bought Caesar is saltier than others and you might need less Parmesan.
03 -
  • Pound the chicken breasts to an even thickness so they cook through at the same time without drying out.
  • Use a meat thermometer to check for 165 degrees, guessing leads to overcooked chicken more often than not.
  • Toss the pasta with dressing while it is still slightly warm so the flavors soak in better.
  • Grate your own Parmesan instead of buying the pre-shredded stuff, it melts into the pasta and tastes sharper.
Return