Spicy Chicken Caesar Pasta Bowl (Printable)

Grilled spicy chicken meets creamy Caesar dressing in this satisfying pasta bowl with crisp romaine and fresh parmesan.

# 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.
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, let rest for 5 minutes, then slice thinly.
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, romaine lettuce, and cherry tomatoes. Mix gently to coat all ingredients evenly.
06 - Divide pasta mixture among serving bowls. Top each with sliced spicy chicken, Parmesan cheese, croutons, and fresh parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It feels indulgent but comes together in less time than ordering takeout and waiting for delivery.
  • The spicy chicken adds warmth without overwhelming the creamy, tangy Caesar flavors everyone already loves.
  • You can make it as mild or as fiery as your mood demands with a simple spice adjustment.
  • Leftovers taste even better the next day when the flavors have mingled in the fridge overnight.
02 -
  • Let the chicken rest after grilling or all the juices will run onto your cutting board instead of staying in the meat.
  • Don't overdress the pasta, you can always add more Caesar at the table but you can't take it away once it's too saucy.
  • Rinse the cooked pasta briefly to cool it down so the romaine doesn't wilt when you toss everything together.
03 -
  • Use a meat thermometer to check that your chicken reaches 165 degrees F, it takes the guesswork out and prevents overcooking.
  • Toss the croutons in a little extra Parmesan and garlic powder before adding them for an extra flavor boost.
  • Make a double batch of the spice rub and keep it in a jar, it's perfect on pork chops, salmon, or roasted vegetables too.
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