Spicy Chicken Caesar Pasta (Print version)

Hearty pasta bowl combining spicy grilled chicken with creamy Caesar dressing, romaine, and parmesan for a satisfying meal.

# 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.
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, or 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.
06 - Divide pasta mixture among serving bowls. Top with sliced spicy chicken, Parmesan cheese, croutons, and fresh parsley.
07 - Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It tastes like a restaurant splurge but comes together in under an hour on a weeknight.
  • The spicy chicken plays perfectly against the cool, creamy Caesar dressing without either flavor disappearing.
  • Leftovers actually hold up well in the fridge, which almost never happens with dressed pasta.
  • You can dial the heat up or down depending on who's at the table.
02 -
  • Don't skip resting the chicken after grilling, cutting it too soon makes all the juices run out and you end up with dry meat.
  • Rinse the pasta under cold water for just a few seconds, not long enough to make it cold, just enough to stop it from overcooking.
  • If you toss the romaine with hot pasta straight from the pot, it wilts into sad, soggy ribbons.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees, guessing leads to overcooked or undercooked results.
  • Toss the croutons in at the very end so they don't get soggy from sitting in the dressing.
  • If your Caesar dressing is too thick, thin it with a tablespoon of water or lemon juice so it coats the pasta evenly.
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