Spicy Chicken Caesar Pasta Bowl (Printable Version)

Hearty pasta bowl with spicy grilled chicken, creamy Caesar dressing, crisp romaine, and parmesan. Easy weeknight dinner for four.

# 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. 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.
02 - Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - Cook pasta according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process.
04 - In a large mixing bowl, combine cooked pasta, Caesar dressing, chopped romaine lettuce, and halved cherry tomatoes. Toss gently until evenly coated with dressing.
05 - Divide pasta mixture among serving bowls. Top each portion with sliced spicy chicken, grated Parmesan cheese, croutons, and fresh parsley.
06 - Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It tastes like restaurant food but uses ingredients you probably already have in your fridge.
  • The spicy chicken cuts through the creamy dressing in a way that makes every bite feel balanced instead of heavy.
  • You can prep the chicken ahead and toss everything together in under ten minutes when hunger strikes.
  • It is filling enough to quiet even the hungriest eater without leaving you in a food coma.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Rinse the pasta briefly under cold water so the hot noodles do not wilt the romaine into sad, soggy ribbons.
  • Add the lettuce and tomatoes just before serving if you are making this ahead, otherwise they lose their crunch.
  • Taste the dressing before you toss it in, some store bought Caesar is saltier than others and you might want to go easy on the Parmesan.
03 -
  • Use a meat thermometer to check the chicken at its thickest part, 165 degrees is your magic number for juicy, safe meat.
  • Toss a spoonful of Greek yogurt into the Caesar dressing for extra creaminess and a subtle tang that balances the spice.
  • Save a splash of pasta water before draining, it helps loosen the dressing if the pasta soaks it all up.
  • Always check your Caesar dressing and crouton labels for hidden allergens like anchovies, soy, or mustard if you are cooking for someone with dietary restrictions.
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