Save The first time I made this Caesar pasta bowl, it was supposed to be a quick Tuesday dinner after soccer practice. My daughter had announced she was suddenly hungry for Caesar salad, but also pasta, and also chicken because she was starving after practice. I stood in front of the fridge wondering why I could not just throw everything in one bowl and call it dinner.
That night became a regular request. Now whenever anyone asks what is for dinner, there is a pause and then someone will say that chicken Caesar pasta bowl. It has saved me on countless busy weeknights when I needed something that felt special but came together in the time it took to boil water.
Ingredients
- 2 boneless skinless chicken breasts: pound them slightly so they cook evenly and stay juicy inside
- 250 g short pasta: penne or rotini catch the dressing beautifully in their curves
- 1 large head romaine lettuce: chop it right before assembling so it stays crisp
- 1 cup cherry tomatoes: optional but they add brightness and color that makes the bowl pop
- 120 ml Caesar dressing: homemade or store bought whichever you have time for
- 50 g freshly grated Parmesan: the good stuff makes a difference here
- 1 cup garlic croutons: homemade or store bought but garlic is non negotiable
- 1 tbsp olive oil: for coating the chicken before it hits the heat
- 1 tsp garlic powder: builds flavor layers that work with the Caesar notes
- ½ tsp salt and ¼ tsp black pepper: simple seasoning that lets the chicken shine
Instructions
- Get your pasta going:
- Drop the pasta into salted boiling water and cook until al dente then drain and let it cool slightly while you work on everything else
- Heat things up:
- Get your grill pan or skillet nice and hot over medium high heat so the chicken gets those beautiful grill marks
- Season the chicken:
- Brush the chicken breasts with olive oil then sprinkle with garlic powder salt and pepper on both sides
- Cook it perfect:
- Grill the chicken for 6 to 7 minutes per side until it is cooked through then let it rest for 5 minutes before slicing into strips
- Build the base:
- In a large bowl toss together the cooked pasta chopped romaine cherry tomatoes if using and Caesar dressing until everything is coated
- Finish it off:
- Top with the sliced chicken Parmesan croutons and extra black pepper then serve warm or chill for 30 minutes if you prefer it cold
Save Last summer my neighbor smelled this cooking and came over to investigate. She now makes it every Sunday for meal prep and tells me it has revolutionized her lunch game. Something about the combination of warm chicken and cold crisp greens just works in a way that feels restaurant quality but comes together faster than takeout.
Make It Your Own
Once you get the basic formula down this bowl becomes a canvas. I have added grilled shrimp instead of chicken when I wanted something lighter and it was incredible. The Caesar flavor pairs with practically anything that has been kissed by heat.
Texture Magic
What makes this work is the contrast between warm pasta and cold crisp lettuce. Do not skip the croutons either because that crunch against the creamy dressing is what keeps each bite interesting. Sometimes I add sliced cucumber for even more fresh crunch.
Serving It Up
This serves four as written but in my house it barely serves three because everyone goes back for seconds. I like to set everything out in bowls on the table and let people build their own.
- Keep extra croutons on the table because they disappear fast
- A glass of crisp white wine pairs beautifully with this if you are serving adults
- Save any leftover chicken separately from the pasta salad for the best leftovers
Save This bowl has become my answer to what should we eat and I hope it becomes yours too.
Recipe FAQ
- → Can I prepare this bowl ahead of time?
Yes, you can prep components separately. Cook pasta and chicken in advance, then store in the refrigerator. Assemble and dress just before serving, or chill the entire bowl for up to 2 hours for a cold version. Add croutons right before serving to maintain crunchiness.
- → What type of pasta works best?
Short pasta shapes like penne, rotini, or farfalle work ideally as they hold the dressing well and are easy to combine with other ingredients. You can also use whole wheat or gluten-free varieties for dietary preferences.
- → How do I keep the chicken moist and tender?
Pound chicken breasts to even thickness before grilling, then don't overcook—grill 6-7 minutes per side until juices run clear. Let rest for 5 minutes after cooking to retain moisture before slicing. Avoid pressing down during grilling.
- → What are good substitutes for chicken?
Grilled shrimp, pan-seared salmon, or marinated tofu all work wonderfully. Adjust cooking times accordingly—shrimp cooks in 2-3 minutes per side, while tofu needs careful handling. The dressing and fresh ingredients pair beautifully with any protein.
- → Can I customize the dressing?
Absolutely. Make homemade Caesar dressing with mayonnaise, anchovies, garlic, lemon, and Parmesan, or use store-bought versions. For lighter versions, try Greek yogurt-based Caesar or a lemon vinaigrette. Adjust quantities to taste preference.
- → How do I prevent the salad from becoming soggy?
Dress the bowl just before serving if eating immediately. For make-ahead meals, keep dressing separate until ready to eat. Dry your lettuce thoroughly before chopping, and consider storing greens separately if preparing more than an hour ahead.