Spicy Chicken Caesar Pasta Bowl (Printable)

Hearty pasta bowl combining spicy grilled chicken with creamy Caesar dressing, crisp romaine, and 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

# Directions:

01 - Preheat grill or grill pan to medium-high heat. In a small bowl, combine 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 before slicing thinly.
03 - Meanwhile, 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 until evenly coated.
05 - Divide pasta mixture among serving bowls. Top each portion with sliced spicy chicken, Parmesan cheese, croutons, and fresh parsley. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It satisfies like a pasta dinner but feels lighter thanks to all that crunchy romaine and tangy dressing.
  • The spice rub on the chicken adds a smoky kick that makes boring weeknight protein taste like something special.
  • You can have everything on the table in under 45 minutes, even if you're moving slowly.
  • Leftovers actually taste better the next day when the flavors have mingled in the fridge.
02 -
  • If you skip resting the chicken, all the juices will run out onto your cutting board and the meat will be dry and sad.
  • Rinsing the pasta under cold water might feel wrong, but it's the only way to keep the romaine from turning into warm, wilted mush.
  • Don't toss the lettuce in until the pasta has cooled for a minute or two, or you'll end up with a soggy salad instead of a crisp one.
03 -
  • Use a meat thermometer and pull the chicken off the grill at 160°F, it will coast up to 165°F while resting and stay juicy.
  • Toss the pasta with half the dressing first, then add more at the table so it doesn't get gummy as it sits.
  • Save a little pasta water before draining, a splash of it loosens up thick Caesar dressing and helps it coat everything evenly.
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