Spicy Chicken Caesar Pasta (Print Version)

Grilled spicy chicken, creamy Caesar dressing, and penne pasta combine for a flavorful, hearty main dish 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, optional
14 - 2 tablespoons chopped fresh parsley, optional
15 - Lemon wedges, for serving

# Method:

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 spice 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, and halved cherry tomatoes. Toss gently to coat evenly.
05 - Divide pasta mixture among serving bowls. Top each portion with sliced spicy chicken, grated Parmesan, croutons, and fresh parsley.
06 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It feels like restaurant food but comes together in the time it takes to watch a sitcom episode.
  • The spicy chicken against cool, creamy Caesar dressing creates a contrast that keeps every bite interesting.
  • Leftovers actually taste better the next day once the flavors marry in the fridge.
  • You can dial the heat up or down without changing the soul of the dish.
02 -
  • Let the chicken rest after grilling or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
  • Rinse the pasta briefly under cold water so it does not wilt the romaine when you toss everything together.
  • Do not overdress the pasta, you can always add more Caesar at the table but you cannot take it away.
03 -
  • Use a meat thermometer to check the chicken, guessing doneness by timing alone is risky and can lead to dry or undercooked meat.
  • Toss the hot pasta with a tiny drizzle of olive oil before adding the dressing to prevent clumping.
  • Grate Parmesan fresh from a block, the pre-grated stuff does not melt or taste nearly as good.
  • If your grill pan is not well-seasoned, the spice rub can stick, so make sure it is lightly oiled before heating.
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