Spicy Chicken Caesar Pasta (Printable)

Grilled spicy chicken combined with creamy Caesar dressing, crisp romaine, and parmesan pasta. Ready in 40 minutes.

# 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

# How to make it:

01 - Preheat grill or grill pan to medium-high heat. In a small bowl, combine olive oil, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper.
02 - Rub the seasoning mixture evenly over both sides of chicken breasts. Grill for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
03 - Cook pasta according to package instructions until al dente. Drain and rinse briefly under cold water to stop the cooking process.
04 - In a large mixing bowl, combine cooked pasta, Caesar dressing, chopped romaine lettuce, and halved cherry tomatoes. Mix gently to coat all ingredients.
05 - Divide pasta mixture among serving bowls. Top each portion with sliced spicy chicken, grated Parmesan cheese, croutons, and fresh parsley.
06 - Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • It tastes like restaurant quality but uses mostly pantry staples and one pan for the chicken.
  • The spice on the chicken cuts through the richness of the Caesar in a way that keeps you going back for more.
  • You can have everything on the table in under 45 minutes, even on a weeknight.
  • Leftovers actually taste better the next day when the flavors have melded together.
02 -
  • If you skip rinsing the pasta, the residual starch will make the dressing gummy instead of silky.
  • Resting the chicken is not optional, cutting it too soon turns juicy meat into dry slices.
  • Toss the romaine with the warm pasta just before serving or it will wilt into sad, soggy ribbons.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook at the same rate and stay tender.
  • For extra creaminess, stir a spoonful of Greek yogurt into the Caesar dressing before tossing.
  • If your grill runs hot, lower the heat slightly to avoid burning the spice rub while the inside cooks through.
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