Spicy Chicken Caesar Pasta (Printable Version)

Grilled spicy chicken paired with creamy Caesar dressing, pasta, and fresh romaine for a satisfying 40-minute main dish.

# 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 & 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

# How-to Steps:

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 seasoning mixture evenly over both sides of chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat, allow to 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 halt the cooking process.
05 - In a large mixing bowl, combine cooked pasta, Caesar dressing, chopped romaine lettuce, and halved cherry tomatoes. Mix gently until evenly coated.
06 - Divide pasta mixture among serving bowls. Top each portion with sliced spicy chicken, grated Parmesan cheese, croutons, and fresh parsley.
07 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It turns a cold salad into a warm, filling dinner without losing that bright Caesar tang.
  • The spice rub on the chicken gives you that charred, smoky edge you'd expect from a summer grill even in the dead of winter.
  • Everything comes together in under 40 minutes, so you can make it on a Tuesday and still have time to sit down.
  • It's the kind of meal that looks impressive when guests show up unannounced but doesn't require you to panic.
02 -
  • Don't skip letting the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Rinse the pasta under cold water for just a few seconds; too long and it gets slimy, not long enough and it keeps cooking in the bowl.
  • Add the romaine right before serving, not while the pasta is still warm, or it'll wilt into sad, limp ribbons.
  • If your Caesar dressing is too thick, thin it with a splash of lemon juice or pasta water so it coats evenly instead of clumping.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook at the same rate and don't end up thick and raw in the middle.
  • Reserve a cup of pasta water before draining; a few spoonfuls mixed into the dressing makes it cling better and taste creamier.
  • Use a microplane to grate the Parmesan directly over each bowl right before serving for the freshest, most aromatic flavor.
  • If you don't have a grill, a cast-iron skillet on high heat gives you almost the same charred crust and smoky flavor.
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