Caesar Pasta Chicken Bowl (Print Version)

Grilled chicken, pasta, crisp romaine, and Caesar dressing in a vibrant bowl. Serve warm or chilled—ready in 35 minutes.

# What You'll Need:

→ 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 - 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

# How to Make It:

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 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 cheese, croutons, and black pepper.
07 - Serve immediately while warm, or chill in the refrigerator for 30 minutes before serving cold.

# Expert Advice:

01 -
  • It tastes like a salad and a pasta dish had the best possible collaboration.
  • You can meal prep it on Sunday and eat it all week without getting bored.
  • The crispy croutons against creamy dressing create a texture contrast that keeps every bite interesting.
  • It uses simple grocery store ingredients, no hunting down specialty items.
02 -
  • Don't overdress the pasta or it will turn mushy and heavy, start with less dressing and add more if needed.
  • Add the croutons right before serving so they stay crunchy instead of going soft.
  • If you're making this ahead, keep the lettuce and croutons separate until you're ready to eat.
03 -
  • Let the chicken rest after grilling so the juices redistribute and every slice stays tender.
  • Toss the pasta with a tiny drizzle of olive oil right after draining to prevent it from sticking together.
  • Taste the bowl before serving and adjust with more Parmesan, pepper, or a splash of dressing to get it just right.
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