Pin My neighbor knocked on my door one Thursday evening holding a foil-covered bowl and said she'd made too much dinner. It was this—grilled chicken over pasta tossed with Caesar dressing and crisp romaine, still warm and smelling like garlic and Parmesan. I ate it standing at the counter, and by the time I sat down, half of it was gone. The next week, I made my own version, and it's been my go-to ever since.
I started making this on Sundays and packing it into containers for lunch the rest of the week. My coworker asked if I was eating salad every day, and I told her it was pasta pretending to be salad. She laughed, but the next Monday she brought her own version with shrimp instead of chicken. Now we both pack these bowls, and it's become a quiet little tradition between us.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): These grill up fast and stay tender if you don't overcook them, and they slice beautifully once they've rested a few minutes.
- Short pasta (250 g, penne, rotini, or farfalle): The ridges and curves catch the dressing better than long noodles, and they're easier to eat in a bowl.
- Romaine lettuce (1 large head, chopped): It stays crisp even after tossing with warm pasta, and the crunch is what makes this feel like more than just pasta salad.
- Cherry tomatoes (1 cup, halved, optional): They add little bursts of sweetness and color, but I skip them when tomatoes aren't in season.
- Caesar dressing (120 ml): Use a good quality store-bought one or make your own, it's the backbone of the whole dish.
- Parmesan cheese (50 g, freshly grated): Freshly grated melts into the warm pasta and tastes sharper and nuttier than the pre-shredded kind.
- Garlic croutons (1 cup): These add crunch and a hit of garlic that ties everything together, toss them in right before serving so they don't get soggy.
- Olive oil, garlic powder, salt, and black pepper: A simple marinade that seasons the chicken without fuss, and it works every single time.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it's just al dente, with a little bite left in the center. Drain it well and let it cool slightly if you're planning to serve this cold.
- Preheat your pan:
- While the pasta cooks, heat a grill pan or skillet over medium-high until it's hot enough that a drop of water sizzles and evaporates right away.
- Season and grill the chicken:
- Brush both sides of the chicken breasts with olive oil, then sprinkle evenly with garlic powder, salt, and pepper. Grill for 6 to 7 minutes per side until the juices run clear and the internal temperature hits 165 degrees, then let them rest for 5 minutes before slicing into strips.
- Toss everything together:
- In a large bowl, combine the cooked pasta, chopped romaine, halved cherry tomatoes if using, and Caesar dressing, tossing gently until everything is coated. The warmth of the pasta will wilt the lettuce just a little, which is exactly what you want.
- Top and serve:
- Arrange the sliced chicken on top, then scatter Parmesan, croutons, and a few grinds of black pepper over everything. Serve it warm right away, or cover and chill it for 30 minutes if you prefer it cold.
Pin One night I made this for a friend who'd just moved into a new apartment and didn't have much in her kitchen yet. We ate it sitting on her floor with mismatched forks, and she said it tasted like comfort and possibility at the same time. I think about that every time I make it now, how a simple bowl of food can feel like home even when you're somewhere new.
Serving It Your Way
This bowl works just as well warm as it does cold, so don't feel locked into one version. I love it warm on a weeknight when I want something hearty and fast, but cold from the fridge on a hot afternoon it tastes crisp and refreshing like a real Caesar salad with extra substance. You can also pack it for lunch without worrying about reheating, and it actually gets better after sitting for a few hours because the flavors blend together.
Swapping Ingredients
If you're not a chicken person, grilled shrimp cooks even faster and tastes incredible with Caesar dressing. I've also made this with crispy tofu for a vegetarian version, and it holds up surprisingly well. You can use whole wheat pasta if you want something heartier, or gluten-free pasta if that's what you need, just cook it according to the package because timing varies.
Making It Ahead
This is one of those rare dishes that doesn't suffer from being made in advance. I usually cook the chicken and pasta on Sunday, then store them separately in the fridge along with the chopped romaine. When I'm ready to eat, I toss however much I want with dressing, top it with Parmesan and croutons, and it tastes freshly made every time.
- Store cooked chicken and pasta in separate airtight containers for up to four days.
- Keep the romaine and tomatoes in a separate container so they stay crisp.
- Add dressing, cheese, and croutons only when you're ready to serve.
Pin This bowl has become my answer to almost every meal question, whether I need lunch for the week or dinner in under an hour. It's filling, flexible, and always tastes like I put in more effort than I actually did.
Recipe Q&A
- → Can I prepare this bowl ahead of time?
Yes, you can assemble the components separately and combine them just before serving. Cooked pasta and grilled chicken keep well refrigerated for up to 3 days. Toss the lettuce with dressing just before serving to prevent sogginess.
- → How do I keep the pasta from becoming soggy?
Cool the cooked pasta slightly before mixing with the dressing. If serving chilled, let the pasta cool completely before combining. The key is not over-dressing—add Caesar dressing just before serving and toss gently to coat evenly.
- → What pasta shapes work best?
Short pasta like penne, rotini, or farfalle holds dressing well and mixes easily with other ingredients. Avoid long pasta like spaghetti, which becomes difficult to manage in a bowl format.
- → Can I make substitutions for dietary restrictions?
Absolutely. Use gluten-free or whole wheat pasta as preferred. Substitute grilled shrimp or seasoned tofu for chicken. For dairy-free options, use dairy-free Caesar dressing and nutritional yeast instead of Parmesan.
- → How should I grill the chicken evenly?
Pound chicken breasts to uniform thickness for even cooking. Preheat your grill pan on medium-high heat and oil the grates before cooking. Grill 6-7 minutes per side without moving constantly. Let rest 5 minutes before slicing to keep it juicy.
- → What are good flavor additions?
Enhance with fresh lemon juice, minced anchovies, or a dash of Worcestershire sauce. Fresh herbs like basil or parsley add brightness. Crispy bacon bits provide smokiness. Avocado slices add creaminess if desired.