Spicy Chicken Caesar Pasta (Print Version)

Grilled spicy chicken combined with creamy Caesar dressing, penne pasta, crisp romaine, and parmesan cheese.

# What You 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, 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, 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 until evenly coated.
06 - Divide pasta mixture among serving bowls. Top each with sliced spicy chicken, Parmesan cheese, croutons, and fresh parsley. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It satisfies both salad and pasta cravings in one bowl without feeling heavy.
  • The smoky paprika and cayenne give the chicken a bold kick that cuts through the creamy dressing perfectly.
  • You can have dinner on the table in under 45 minutes with minimal cleanup.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip rinsing the pasta, it keeps it from getting gummy and helps it mix better with the cold lettuce.
  • Let the chicken rest after grilling or you'll lose all the juices on your cutting board instead of in the dish.
  • Toss the salad components right before serving so the lettuce stays crisp and doesn't wilt from the warm pasta.
03 -
  • Use a meat thermometer to check the chicken, it's the only way to avoid dry, overcooked breasts.
  • Grate your Parmesan fresh right before serving, it melts slightly into the warm pasta and tastes infinitely better.
  • If your grill pan isn't big enough for both breasts, cook them one at a time so they get proper contact and those gorgeous char marks.
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