Spicy Chicken Caesar Pasta Bowl (Printable version)

Hearty pasta bowl with spicy grilled chicken, creamy Caesar dressing, romaine, and parmesan. A satisfying 40-minute main dish.

# Ingredient List:

→ 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 Steps:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, mix olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Rub the mixture evenly over both sides of chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side, or until cooked through and juices run clear. Remove from heat, let rest 5 minutes, then slice thinly.
04 - Cook pasta according to package instructions until al dente. Drain and rinse briefly under cold water to stop cooking.
05 - In a large mixing bowl, combine cooked pasta, Caesar dressing, romaine lettuce, and cherry tomatoes. Mix gently to coat evenly.
06 - Divide pasta mixture among serving bowls. Top with sliced spicy chicken, Parmesan cheese, croutons, and fresh parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The spice on the chicken wakes up the rich Caesar dressing without overpowering it, giving you layers of flavor in every bite.
  • Everything comes together in under 45 minutes, so you can have a restaurant style bowl on a weeknight without the stress.
  • It holds up well for lunch the next day, and the flavors actually deepen overnight in the fridge.
02 -
  • Don't skip resting the chicken after grilling, I learned this the hard way when I sliced into it immediately and watched all the juices run onto the cutting board instead of staying in the meat.
  • Rinse the pasta just briefly, not thoroughly, because you want it slightly warm when you toss it with the dressing so the flavors meld without wilting the lettuce completely.
  • Taste your cayenne before you use it, some brands are twice as hot as others and you can always add more heat at the table but you can't take it away.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook at the same rate and you don't end up with one dry piece and one undercooked piece.
  • Use the pasta cooking water to thin out the Caesar dressing if it's too thick, the starch helps it cling better to the noodles.
  • Let the chicken rest on a cutting board with a groove to catch the juices, then drizzle those juices back over the sliced meat before adding it to the bowls for extra flavor.
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