Pin it My neighbor's teenager knocked on my door one evening holding a grocery bag and asked if I could teach her something that wasn't boring pasta. She wanted spice, crunch, and something her friends would actually want to eat. We threw together what became this spicy chicken Caesar pasta, and by the time her mom came to pick her up, she'd taken a photo of every step. That was three years ago, and she still texts me photos whenever she makes it.
I made this for a potluck where everyone else brought casseroles and desserts, and I watched people come back for seconds before they'd even finished their firsts. One friend scraped the bowl clean and asked if I'd cater her birthday. I didn't, but I did write down the recipe on a napkin for her. She later admitted she'd lost the napkin and had been trying to recreate it from memory for months.
Ingredients
- Boneless, skinless chicken breasts: I pound them slightly so they cook evenly, otherwise the thick part stays raw while the thinner edges dry out.
- Olive oil: This helps the spice rub stick and keeps the chicken from sticking to the grill.
- Smoked paprika: It adds a subtle smokiness that makes people think you did something fancy.
- Cayenne pepper: Start with less if you're nervous, you can always add hot sauce at the table.
- Garlic powder: Fresh garlic burns too easily on the grill, so powder is the smarter move here.
- Penne or rotini pasta: The ridges and hollows hold onto the dressing better than smooth pasta.
- Caesar dressing: I've used both store-bought and homemade, and honestly, a good quality jarred version works perfectly fine.
- Romaine lettuce: It stays crisp even when tossed with warm pasta, unlike softer greens that wilt immediately.
- Cherry tomatoes: They add a pop of sweetness and color that breaks up all the creamy richness.
- Parmesan cheese: Freshly grated makes a difference, the pre-shredded stuff doesn't melt or cling the same way.
- Croutons: Optional, but they add a satisfying crunch that I almost always include.
- Fresh parsley: A small handful makes the whole bowl look and taste brighter.
- Lemon wedges: A squeeze right before eating wakes everything up.
Instructions
- Prep the grill:
- Get your grill or grill pan heating while you season the chicken. You want it hot enough that the chicken sizzles when it hits the surface.
- Season the chicken:
- Mix the olive oil and spices in a small bowl, then rub it all over both sides of the chicken breasts. Don't be shy, you want every inch covered.
- Grill the chicken:
- Place the chicken on the grill and resist the urge to move it around. Let it cook for 6 to 7 minutes per side until the juices run clear, then let it rest before slicing so it stays juicy.
- Cook the pasta:
- While the chicken cooks, boil the pasta until it's al dente, then drain and rinse it briefly under cold water. This stops the cooking and keeps it from turning mushy when you toss it with the dressing.
- Toss the salad:
- In a big bowl, combine the pasta, Caesar dressing, romaine, and cherry tomatoes. Mix gently so the lettuce doesn't bruise or wilt too much.
- Assemble the bowls:
- Divide the pasta mixture into bowls, top with sliced chicken, Parmesan, croutons, and parsley. Serve with lemon wedges on the side so everyone can add as much or as little as they want.
Pin it My brother, who claimed he didn't like salad or anything healthy, ate two bowls of this and then asked if it counted as a salad or pasta. I told him it counted as dinner, and he seemed satisfied with that answer. He's made it himself twice since then, which for him is basically a marriage proposal to a recipe.
Adjusting the Heat
If you're cooking for people with different spice tolerances, you can season the chicken with just paprika and garlic powder, then set out hot sauce or red pepper flakes at the table. I've also made a mild version for kids and a spicy batch just for the adults by splitting the chicken before seasoning. It's way easier than making two completely separate meals.
Making It Ahead
You can grill the chicken and cook the pasta a few hours in advance, then store them separately in the fridge. When you're ready to eat, let them come to room temperature for about 15 minutes, then toss everything together. The romaine and tomatoes should be added at the last minute so they stay crisp and fresh. I wouldn't assemble the whole thing more than an hour ahead, or the lettuce starts to get soggy and sad.
Serving and Pairing
This dish is filling enough to stand alone, but I sometimes serve it with garlic bread or a simple cucumber salad on the side. It pairs beautifully with a crisp white wine like Sauvignon Blanc or a light lager if you prefer beer. I've also served it at casual gatherings where people can build their own bowls, and it's always a hit.
- If you want extra creaminess, stir a spoonful of Greek yogurt into the dressing before tossing.
- Swap the chicken for grilled shrimp or tofu if you want to change up the protein.
- Leftover chicken makes an excellent topping for a regular Caesar salad the next day.
Pin it This recipe has become my go-to whenever I need something satisfying, quick, and just interesting enough to feel special. I hope it ends up in your regular rotation too.
Recipe FAQs
- → Can I prepare the chicken ahead of time?
Yes, grill the chicken and refrigerate for up to 2 days. Slice just before serving to maintain the best texture and flavor.
- → How do I adjust the heat level?
Control spiciness by modifying the cayenne pepper amount. Start with 1/4 tsp and increase gradually to your preference.
- → What pasta shapes work best?
Penne and rotini are ideal for holding the dressing, but rigatoni, fusilli, or even spaghetti work well too.
- → Can I make this vegetarian?
Absolutely. Substitute grilled tofu, tempeh, or roasted chickpeas for the chicken while keeping the same spice seasonings.
- → Is homemade Caesar dressing better than store-bought?
Both work well. Homemade offers fresher flavor and control over ingredients, while store-bought saves time. Choose based on your preference.
- → How should I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep dressing separate to prevent the pasta from becoming soggy.