Spicy Chicken Caesar Pasta (Printable)

Grilled spicy chicken meets creamy Caesar dressing in this hearty pasta bowl with romaine, parmesan, and fresh herbs.

# 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.
02 - 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.
03 - 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, 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 evenly coat.
06 - 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 Tips:

01 -
  • It feels like a salad and a pasta dinner had a baby, and that baby is delicious and filling.
  • The spicy chicken gives you a kick that makes boring Caesar dressing wake up and pay attention.
  • You can make it in under an hour, and it tastes like you spent way more time than you did.
  • Leftovers actually get better the next day when the flavors meld together in the fridge.
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 with cold water to stop the cooking process, or it will turn gummy and clump together in the bowl.
  • Add the romaine right before serving if youre making this ahead, because it wilts fast once it hits warm pasta.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and dont dry out on the edges.
  • Toast your croutons in a pan with a little butter and garlic for 2 minutes, and theyll taste homemade even if theyre from a bag.
  • Save a bit of pasta water before draining, and if the dressing feels too thick, a splash of that starchy water will loosen it perfectly.
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