Spicy Chicken Caesar Pasta (Printable Version)

Grilled spicy chicken with creamy Caesar dressing, penne pasta, romaine, and Parmesan. A satisfying 40-minute main dish for four.

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

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, mix 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 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 evenly.
06 - Divide pasta mixture among serving bowls. Top with sliced spicy chicken, Parmesan cheese, croutons, and fresh parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It feels like restaurant quality but comes together in under an hour with everyday ingredients.
  • The spicy chicken adds a kick that makes traditional Caesar salad feel exciting and new.
  • Leftovers actually taste better the next day once the flavors meld together in the fridge.
  • You can easily scale it up for meal prep or dial the heat up or down depending on who's eating.
02 -
  • Don't skip rinsing the pasta after draining, warm pasta will wilt the lettuce and turn your fresh salad into a soggy mess.
  • Let the chicken rest before slicing or you'll lose all those flavorful juices to the cutting board instead of keeping them in the meat.
  • Taste your Caesar dressing before tossing, some brands are saltier than others and you might need to go easy on added Parmesan.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally so you never have to guess if it's done.
  • If your grill tends to run hot, move the chicken to a cooler spot after searing to finish cooking without burning the spices.
  • Make your own croutons by tossing cubed bread with olive oil, garlic powder, and salt, then baking until golden and crispy.
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