Save My sister called one Tuesday night asking what to make with leftover grilled chicken that wouldn't feel like leftovers. I had pasta boiling, Caesar dressing in the fridge, and a hunch that spice would wake the whole thing up. Twenty minutes later, we were both on the phone describing our bowls, hers with extra Parmesan, mine with an embarrassing amount of croutons. It's become our shorthand for easy weeknight wins.
I made this for a small dinner party once, worried it was too casual, but everyone went quiet after the first taste. One friend scraped her bowl clean and asked if there was more chicken in the kitchen. The mix of crisp romaine against warm pasta and smoky, spicy chicken created this contrast that somehow made sense. That night taught me that comfort food doesn't need to apologize for being simple.
Ingredients
- Boneless, skinless chicken breasts (2 large): The protein base that soaks up all that smoky, spicy rub and stays juicy if you don't overcook it.
- Olive oil (2 tbsp): Helps the spice mix cling to the chicken and adds a touch of richness to the char.
- Smoked paprika (1 tsp): Brings a gentle smokiness that makes the chicken taste like it spent hours on a grill.
- Cayenne pepper (1/2 tsp): The heat that gives this dish its personality, adjust it to match your tolerance.
- Garlic powder (1/2 tsp): A savory backbone that plays well with both the spice and the Caesar flavors.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Simple seasoning that pulls everything into focus.
- Penne or rotini pasta (12 oz): The sturdy shapes catch dressing and bits of lettuce in their ridges, making every bite complete.
- Caesar dressing (1/2 cup): The creamy, tangy glue that holds this bowl together, whether you make it or buy it.
- Romaine lettuce (2 cups, chopped): Adds crunch and freshness that keeps the dish from feeling too heavy.
- Cherry tomatoes (1/2 cup, halved): Bright bursts of acidity that balance the richness of the dressing.
- Parmesan cheese (1/3 cup, freshly grated): Salty, nutty, and essential for that true Caesar experience.
- Croutons (1/4 cup, optional): Extra texture that makes the bowl feel more playful and satisfying.
- Fresh parsley (2 tbsp, chopped, optional): A little green brightness that makes the whole thing look and taste more alive.
- Lemon wedges: A squeeze at the end wakes up all the flavors and adds a clean finish.
Instructions
- Preheat your grill:
- Get your grill or grill pan nice and hot over medium high heat. You want it ready to sear the chicken quickly and lock in that spice crust.
- Make the spice rub:
- In a small bowl, whisk together olive oil, smoked paprika, cayenne, garlic powder, salt, and black pepper until it forms a fragrant paste. Rub this mixture all over both sides of the chicken breasts, pressing gently so it sticks.
- Grill the chicken:
- Lay the chicken on the hot grill and cook for 6 to 7 minutes per side, resisting the urge to move it around. When the juices run clear and the internal temperature hits 165 degrees, pull it off, let it rest for 5 minutes, then slice it thinly against the grain.
- Cook the pasta:
- While the chicken grills, boil your pasta in salted water according to the package directions until al dente. Drain it and give it a quick rinse under cold water to stop the cooking and keep it from clumping.
- Toss the salad base:
- In a large mixing bowl, combine the cooked pasta, Caesar dressing, chopped romaine, and halved cherry tomatoes. Toss gently with tongs or a big spoon until everything is coated and mixed evenly.
- Assemble the bowls:
- Divide the pasta mixture among four bowls, then top each with sliced spicy chicken, a generous sprinkle of Parmesan, croutons if using, and a little fresh parsley. Serve immediately with lemon wedges on the side for squeezing.
Save One evening, my neighbor brought over a bottle of cold white wine and I threw this together with what I had. We sat on the porch with our bowls balanced on our knees, and she said it tasted like summer even though it was October. That's when I realized this dish works for any occasion, any season, any level of effort you can muster.
Choosing Your Pasta Shape
Penne and rotini are my go to shapes because their ridges and curves trap the Caesar dressing and catch little pieces of lettuce and tomato. I tried this once with spaghetti and it just didn't hold together the same way. Short, sturdy pasta makes every bite balanced, and it's easier to eat without making a mess.
Adjusting the Heat Level
If you're nervous about spice, start with a quarter teaspoon of cayenne and taste the rub before you commit. You can always add a pinch more, but you can't take it back once it's on the chicken. I've also stirred a spoonful of Greek yogurt into the Caesar dressing to mellow the heat without losing flavor.
Storing and Reheating Leftovers
This dish is best fresh, but if you have leftovers, store the chicken and pasta mixture separately from the lettuce and tomatoes. The greens will wilt overnight and lose their appeal. When you reheat, warm the pasta gently in a skillet with a splash of water or extra dressing, then add fresh romaine and tomatoes before serving.
- Keep leftover sliced chicken in an airtight container for up to three days.
- Store the dressed pasta separately and refresh it with a little extra Caesar before serving.
- Add fresh greens and toppings right before you eat to keep the textures lively.
Save This bowl has pulled me out of countless dinner ruts and impressed more friends than I can count. Keep the ingredients on hand and you'll never be more than 40 minutes away from something that feels special.
Recipe FAQ
- → Can I make this ahead of time?
Grill and slice the chicken up to 2 hours ahead. Cook pasta and prepare ingredients separately. Assemble just before serving to keep romaine crisp and prevent the pasta from absorbing too much dressing.
- → How do I adjust the heat level?
Control spiciness by varying the cayenne pepper in the chicken rub. Start with 1/4 teaspoon and increase to taste. You can also use less paprika or omit cayenne entirely for a milder version.
- → What can I substitute for chicken?
Grilled shrimp, tofu, or salmon work beautifully with this preparation. Adjust cooking times accordingly—shrimp cooks in 2-3 minutes per side, and tofu benefits from pressing and marinating first.
- → Is there a vegetarian option?
Substitute the chicken with grilled tofu, tempeh, or hearty vegetables like eggplant or portobello mushrooms. Marinate them in the same spiced olive oil mixture for consistent flavor.
- → Can I use homemade Caesar dressing?
Absolutely. Homemade dressing adds fresh flavor and lets you control ingredients. Make it ahead and refrigerate. Thin it slightly with lemon juice or water if tossing with warm pasta.
- → What wine pairs well with this dish?
Crisp Sauvignon Blanc complements the spiced chicken and creamy dressing beautifully. A light lager or IPA also works well, with the beer's carbonation cutting through the richness.