Caesar Pasta Chicken Bowl (Print)

Vibrant bowl with grilled chicken, pasta, romaine, and Caesar dressing. Perfect warm or chilled.

# Components:

→ Protein & Pasta

01 - 2 boneless, skinless chicken breasts (about 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 - 1/2 cup Caesar dressing
06 - 1/2 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 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

# Directions:

01 - Cook the 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, or until cooked through and juices run clear. 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, croutons, and black pepper.
07 - Serve immediately warm, or chill in the refrigerator for 30 minutes before serving cold.

# Expert Advice:

01 -
  • It works hot off the stove or straight from the fridge, so you can make it once and eat it twice.
  • The pasta soaks up the dressing just enough to make every bite creamy without feeling heavy.
  • You get the satisfaction of a full meal in one bowl, no need for sides or extra dishes.
02 -
  • Don't skip letting the chicken rest after grilling, cutting into it too soon makes all the juices run out and the meat turns dry.
  • If you're making this ahead, wait to add the croutons until just before eating or they'll turn soft and chewy instead of crunchy.
  • Toss the dressing with the pasta while it's still slightly warm so it soaks in better and coats every piece evenly.
03 -
  • Add a squeeze of fresh lemon juice or a few chopped anchovies to the dressing for a deeper, more authentic Caesar flavor.
  • If your chicken breasts are thick, pound them to an even thickness before grilling so they cook through at the same rate and stay juicy.
  • Toss a handful of baby spinach or arugula in with the romaine for extra greens and a peppery bite.
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