Spicy Chicken Caesar Pasta (Print Version)

A hearty bowl of grilled spicy chicken, penne, crisp romaine, creamy dressing, and parmesan cheese.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp cayenne pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Pasta

08 - 12 oz 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 (optional)
14 - 2 tbsp chopped fresh parsley (optional)
15 - Lemon wedges for serving

# Steps to Follow:

01 - Preheat grill or grill pan to medium-high heat.
02 - Combine olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Rub evenly over both sides of chicken breasts.
03 - Grill chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat, let rest for 5 minutes, then slice thinly.
04 - Cook penne or rotini according to package instructions until al dente. Drain and rinse briefly with cold water to halt cooking.
05 - In a large bowl, mix cooked pasta with Caesar dressing, romaine lettuce, and cherry tomatoes until evenly coated.
06 - Divide pasta mixture into serving bowls. Top with sliced grilled chicken, Parmesan cheese, croutons, and parsley as desired.
07 - Serve immediately with lemon wedges on the side.

# Additional Tips::

01 -
  • The smoke and spice on the chicken transforms a basic Caesar into something craveable and bold.
  • It comes together in 40 minutes, making weeknight dinners feel less like a chore and more like a treat.
  • There's enough protein and greens that you don't need sides—it's genuinely satisfying on its own.
02 -
  • Don't skip resting the chicken—it's the difference between juicy slices and dry, stringy pieces that disappoint.
  • Toss the salad components while the pasta is still warm, not hot—the warmth will slightly soften the romaine just enough without wilting it into mush.
  • Add the romaine at the very last second if you're making this ahead; it will turn sad and soggy if it sits in dressing too long.
03 -
  • Pat your chicken completely dry before applying the spice rub—moisture is the enemy of a good crust and flavor adhesion.
  • If you want extra creaminess without heaviness, swirl a spoonful of Greek yogurt into the dressing before tossing—it adds richness and protein without feeling overdone.
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