Spicy Chicken Caesar Pasta (Printable Version)

Flavorful grilled chicken with creamy Caesar dressing, crisp romaine, and parmesan tossed with penne pasta for a satisfying 40-minute 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 Steps:

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 - Place seasoned chicken on preheated grill and cook for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly.
03 - Bring a large pot of salted water to boil. Add pasta and cook 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 all components are evenly coated with dressing.
05 - Divide dressed pasta mixture among serving bowls. Top each portion with sliced spicy chicken, freshly grated Parmesan cheese, croutons, and chopped fresh parsley.
06 - Serve immediately while warm, accompanied by lemon wedges on the side.

# Expert Advice:

01 -
  • It transforms a light salad into a genuinely filling meal without losing that crisp, tangy Caesar flavor.
  • The smoky heat on the chicken plays beautifully against the cool, creamy dressing.
  • You can have everything on the table in under an hour, even on a weeknight.
  • Leftovers taste surprisingly good cold straight from the fridge the next day.
02 -
  • Don't skip the resting step after grilling or you'll lose all the juicy goodness when you slice the chicken.
  • Rinsing the pasta briefly under cold water prevents it from turning gummy and keeps the dressing from sliding off.
  • If your Caesar dressing is too thick, thin it with a teaspoon of water or lemon juice so it coats the pasta evenly instead of clumping.
03 -
  • Slice the chicken against the grain so each piece stays tender instead of chewy.
  • Toss a spoonful of Greek yogurt into the dressing for extra creaminess and a subtle tang that cuts through the richness.
  • If you don't have a grill, sear the chicken in a hot skillet with a little oil and finish it in a 400-degree oven for 10 minutes.
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