Caesar Pasta Chicken Bowl (Print View)

Grilled chicken pairs with pasta, romaine, and creamy Caesar dressing for a versatile, satisfying bowl.

# Components:

→ Protein & Pasta

01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
02 - 9 oz short pasta such as penne, rotini, or farfalle

→ Vegetables

03 - 1 large head romaine lettuce, chopped
04 - 1 cup cherry tomatoes, halved

→ Dressing & Toppings

05 - ½ cup Caesar dressing
06 - ½ cup freshly grated Parmesan cheese
07 - 1 cup garlic croutons
08 - Freshly ground black pepper to taste

→ Marinade

09 - 1 tablespoon olive oil
10 - 1 teaspoon garlic powder
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

# Directions:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly if serving chilled.
02 - While pasta cooks, preheat a grill pan or skillet over medium-high heat.
03 - Brush chicken breasts with olive oil and season with garlic powder, salt, and pepper.
04 - Grill chicken for 6 to 7 minutes per side until cooked through with clear juices. Let rest for 5 minutes, then slice into strips.
05 - In a large bowl, combine cooked pasta, chopped romaine, cherry tomatoes, and Caesar dressing. Toss gently to coat.
06 - Top with sliced grilled chicken, Parmesan cheese, croutons, and freshly ground black pepper.
07 - Serve immediately while warm, or refrigerate for 30 minutes before serving chilled.

# Expert Advice:

01 -
  • It works beautifully whether you serve it warm right off the stove or pack it cold for lunch the next day.
  • You get all the satisfaction of Caesar salad and a pasta dinner in one bowl, no need to choose.
  • The chicken stays juicy because you let it rest before slicing, a step that makes all the difference.
  • Leftovers actually improve after a few hours in the fridge as the flavors settle together.
02 -
  • Don't overdress the pasta or it will turn gummy and heavy, start with less dressing than you think and add more if needed.
  • Add the croutons just before serving or they'll soak up moisture and lose their crunch, which is half the point of having them.
  • If your chicken breasts are uneven in thickness, pound the thicker parts gently with a meat mallet so they cook through at the same time as the thinner edges.
03 -
  • Toss the pasta with a tiny bit of olive oil right after draining if you're serving it cold, this keeps it from sticking together while it cools.
  • Grill an extra chicken breast and slice it thin for salads or sandwiches the next day, it takes no extra effort and saves time later.
  • Taste the dressing before adding it all, some brands are saltier than others and you might need less Parmesan on top to balance it out.
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