Spicy Chicken Caesar Pasta (Print version)

Hearty pasta bowl with spicy grilled chicken, creamy Caesar dressing, crisp romaine, and fresh parmesan for a satisfying meal.

# 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.
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 directions 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. Toss gently to coat all ingredients evenly.
06 - Divide pasta mixture among serving bowls. Top each portion with sliced spicy chicken, Parmesan cheese, croutons, and fresh parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It turns two familiar favorites into one deeply satisfying bowl that feels both comforting and exciting.
  • The spice on the chicken cuts through the richness of the Caesar dressing in a way that keeps every bite interesting.
  • You can have this on the table in under an hour, using mostly pantry staples and techniques you already know.
  • Leftovers actually taste better the next day once the flavors meld together in the fridge.
02 -
  • Rinsing the pasta after draining is essential here, it cools it down just enough so the romaine doesn't completely wilt into sad, wilted greens.
  • Letting the chicken rest after grilling is non-negotiable, cutting into it too soon will leave you with dry meat and a puddle of juices on your board.
  • If your Caesar dressing is too thick, thin it with a teaspoon of water or lemon juice before tossing so it coats the pasta evenly instead of clumping.
03 -
  • Use a meat thermometer to check the chicken instead of guessing, it's the only way to avoid overcooking and ending up with rubbery, dry meat.
  • Toss a spoonful of Greek yogurt into the Caesar dressing before mixing it with the pasta for extra creaminess and a subtle tang that balances the spice.
  • Grate your Parmesan fresh right before serving, the flavor is sharper and it melts into the warm pasta in a way pre-grated cheese never will.
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