Spicy Chicken Caesar Pasta (Printable Version)

A hearty pasta bowl combining spicy grilled chicken with creamy Caesar dressing, crisp romaine, and parmesan for a satisfying meal.

# 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 Make It:

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 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, 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, Parmesan cheese, croutons, and fresh parsley.
06 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It satisfies both pasta and salad cravings in one bowl, so you don't have to choose.
  • The spicy chicken cuts through the creamy dressing in a way that keeps every bite interesting.
  • You can prep the chicken ahead and toss everything together in under ten minutes when hunger strikes.
  • Leftovers actually taste better the next day once the flavors meld together overnight.
02 -
  • Let the chicken rest after grilling or you'll lose all the juices when you slice it, and nobody wants dry chicken.
  • Rinse the pasta briefly under cold water to stop it from overcooking and turning gluey, especially since it'll sit with warm chicken.
  • Don't toss the romaine with hot pasta straight out of the pot, or it will wilt into sad, soggy greens instead of staying crisp.
  • Taste the Caesar dressing before adding it all, because some store-bought versions are saltier than others and you can always add more.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook at the same rate and don't dry out on the edges.
  • Save a little pasta water before draining, because a splash of it can loosen the dressing if it gets too thick when you toss everything together.
  • Toast your croutons in a dry pan for a minute before adding them, because it makes them extra crunchy and golden.
  • Use a vegetable peeler to shave big, dramatic curls of Parmesan over the top instead of grating it, because it looks impressive and melts slightly from the warmth of the pasta.
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