Spicy Chicken Caesar Pasta (Print Version)

Flavorful grilled chicken with creamy Caesar dressing, penne, crisp romaine, and parmesan in one satisfying bowl.

# What to Use:

→ 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 Prepare:

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, or until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
03 - Meanwhile, cook pasta according to package instructions until al dente. Drain and rinse briefly under cold water to halt the cooking process.
04 - In a large mixing bowl, combine cooked pasta, Caesar dressing, chopped romaine lettuce, and halved cherry tomatoes. Toss gently to coat all components evenly.
05 - Divide pasta mixture among four serving bowls. Top each portion with sliced spicy chicken, grated Parmesan cheese, croutons, and chopped fresh parsley.
06 - Present bowls at once while pasta is warm, accompanied by fresh lemon wedges.

# Expert Advice:

01 -
  • It satisfies both salad and pasta cravings in one bowl without feeling heavy or virtuous.
  • The spice level is completely under your control, so you can dial it up or keep it mellow depending on whos eating.
  • Leftovers stay good for two days and somehow taste even better cold straight from the fridge.
  • You can prep the chicken and cook the pasta simultaneously, so dinner lands on the table in under 45 minutes.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Rinse the pasta briefly under cold water, this stops carryover cooking and prevents the lettuce from wilting when you toss everything together.
  • Dont add the Parmesan until serving or it will clump into the dressing and lose its texture.
  • If your grill pan isnt screaming hot, the spice rub will steam instead of sear and you will lose that caramelized crust.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook uniformly and you dont end up with dry edges and raw centers.
  • Use freshly grated Parmesan and add it at the table, pre shredded cheese has anti caking agents that make the dressing grainy.
  • If you dont have a grill pan, a cast iron skillet cranked to high heat will give you similar char and crust.
  • Taste the spice rub on a small piece of chicken or even on your finger before committing, its easier to add more than to start over.
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