Spicy Chicken Caesar Pasta (Printable Version)

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

# What You 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 spice mixture evenly over both sides of the chicken breasts.
02 - Place seasoned chicken on the preheated grill. Cook for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - Bring a large pot of salted water to a boil. Add penne or rotini pasta and cook according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking process.
04 - In a large mixing bowl, combine the cooked pasta, Caesar dressing, chopped romaine lettuce, and halved cherry tomatoes. Gently toss until evenly coated with dressing.
05 - Divide the dressed pasta mixture among serving bowls. Top each portion with sliced spicy grilled chicken, grated Parmesan cheese, croutons, and fresh parsley.
06 - Serve immediately with lemon wedges on the side for added brightness and acidity.

# Expert Advice:

01 -
  • It turns basic pantry staples into something that feels like a restaurant splurge without the fuss or the bill.
  • The spicy chicken cuts through the creamy dressing in a way that keeps every bite interesting instead of heavy.
  • You can prep the chicken ahead and toss everything together in minutes when hunger strikes.
02 -
  • Do not skip resting the chicken after grilling, cutting it too soon releases all the juices and leaves you with dry slices.
  • Rinse the pasta only briefly so it cools enough to not wilt the lettuce but still has a little warmth to melt the Parmesan slightly.
  • Toss the salad components right before serving or the lettuce will get soggy and lose its crunch.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook at the same rate and stay tender all the way through.
  • Use tongs to toss the pasta instead of a spoon so you do not bruise the lettuce or break up the tomatoes.
  • Grate your Parmesan fresh from a block, it melts into the warm pasta in a way that pre-grated cheese never will.
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