Spicy Chicken Caesar Pasta Bowl (Printable)

Hearty pasta bowl with spicy grilled chicken, creamy Caesar dressing, 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

# Directions:

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 chicken on preheated grill and cook for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
03 - Meanwhile, 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, romaine lettuce, and cherry tomatoes. Mix gently to evenly coat all ingredients with dressing.
05 - Divide pasta mixture among serving bowls. Top each bowl with sliced spicy chicken, freshly grated Parmesan cheese, croutons, and fresh parsley.
06 - Serve immediately with lemon wedges on the side for added brightness and flavor.

# Expert Hints:

01 -
  • It tastes indulgent but comes together faster than ordering takeout, with real flavor in every forkful.
  • The spicy chicken cuts through the creamy dressing in a way that keeps you coming back for another bite.
  • You can prep the chicken ahead and toss everything together when hunger strikes.
  • It feels like restaurant food but uses ingredients you probably already have on hand.
02 -
  • Let the chicken rest after grilling or all those juices will run out onto your cutting board instead of staying in the meat.
  • Rinse the pasta briefly under cold water so it doesn't continue cooking and turn mushy when you toss it with the dressing.
  • Add the romaine just before serving or it will wilt from the warmth of the pasta and lose its crunch.
  • Taste the spice rub before you coat the chicken, cayenne can vary wildly in heat from brand to brand.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook evenly and don't dry out on the edges.
  • Use freshly grated Parmesan instead of the pre grated stuff, the flavor is sharper and it melts into the warm pasta beautifully.
  • If you don't have a grill, a cast iron skillet over high heat will give you similar char and flavor.
  • Toss in a handful of baby spinach or arugula along with the romaine for extra greens without changing the flavor.
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