Spicy Chicken Caesar Pasta (Print Version)

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

# Components:

→ 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

# Method:

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.
02 - Rub the spice mixture evenly over both sides of chicken breasts. Grill for 6 to 7 minutes per side until cooked through with juices running clear.
03 - Remove chicken from heat and let rest for 5 minutes. Slice thinly and set aside.
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, chopped romaine lettuce, and halved cherry tomatoes. Mix gently to coat evenly.
06 - Divide pasta mixture among serving bowls. Top each bowl with sliced spicy chicken, grated Parmesan cheese, croutons, and fresh parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like a restaurant splurge but comes together in under an hour on a weeknight.
  • The spicy rub on the chicken wakes up every bite without overpowering the creamy Caesar flavor.
  • You can make it ahead and pack it for lunch the next day, and it actually tastes even better cold.
  • Its filling enough to satisfy anyone at the table, but still feels light and fresh thanks to the crisp romaine and juicy tomatoes.
02 -
  • Do not skip resting the chicken after grilling, or all the juices will run out onto your cutting board and the meat will be dry.
  • Rinse the pasta briefly under cold water so it cools just enough to not wilt the romaine, but do not rinse it so much that it gets ice cold and clumpy.
  • Toss the salad components together right before serving, because if the lettuce sits in the dressing too long it will get soggy and sad.
03 -
  • Press the spice rub into the chicken with your hands so it forms a crust that will char and caramelize on the grill.
  • Use a meat thermometer to check for 165 degrees so you never have to guess if the chicken is done.
  • Toss the pasta with the dressing while it is still slightly warm so the dressing coats every piece evenly and gets a little creamy.
  • If you are using store-bought Caesar dressing, choose one with anchovies listed in the ingredients for the most authentic flavor.
Return