Spicy Chicken Caesar Pasta (Printable version)

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

# 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 & 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, optional
14 - 2 tablespoons chopped fresh parsley, optional
15 - Lemon wedges for serving

# Directions:

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 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 cooking.
05 - In a large mixing bowl, combine cooked pasta, Caesar dressing, romaine lettuce, and cherry tomatoes. Mix gently to coat all ingredients.
06 - Divide pasta mixture among serving bowls. Top each bowl with sliced spicy chicken, Parmesan cheese, croutons, and parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It turns leftovers into something exciting without feeling like youre reheating yesterday.
  • The spice on the chicken wakes up the creamy Caesar in a way that feels bold but not overwhelming.
  • You get protein, carbs, and greens in one bowl, which makes cleanup almost too easy.
  • Its flexible enough to use what you have, whether thats rotini, shrimp, or even leftover rotisserie chicken.
02 -
  • Letting the chicken rest after grilling is non negotiable, cutting it too soon releases all the juices onto the cutting board instead of into each bite.
  • Rinsing the pasta briefly under cold water prevents it from turning mushy when tossed with the dressing and keeps the lettuce from wilting instantly.
  • If you skip the fresh Parmesan and use pre shredded, the texture wont melt as nicely and the flavor feels flat.
03 -
  • Use a meat thermometer to check for 165 degrees at the thickest part of the chicken, guessing by time alone can lead to dry, overcooked meat.
  • Toss the pasta with the dressing while its still slightly warm so the flavors soak in better, but add the lettuce and tomatoes only after it cools a bit to keep them from wilting.
  • Grate your own Parmesan instead of buying pre shredded, the difference in flavor and texture is dramatic and it melts into the pasta instead of sitting on top.
Go Back