Tender grilled chicken, al dente pasta, crisp romaine, and creamy Caesar dressing come together in this vibrant bowl—perfect warm or chilled.
# What You'll Need:
→ Protein & Pasta
01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 9 oz short pasta (penne, rotini, or farfalle)
→ Vegetables
03 - 1 large head romaine lettuce, chopped
04 - 1 cup cherry tomatoes, halved (optional)
→ 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 tbsp olive oil
10 - 1 tsp garlic powder
11 - ½ tsp salt
12 - ¼ tsp black pepper
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain well and set aside to cool slightly if serving chilled.
02 - Heat a grill pan or skillet over medium-high heat while pasta cooks.
03 - Brush chicken breasts with olive oil. Evenly coat both sides with garlic powder, salt, and pepper.
04 - Place chicken on preheated grill pan. Cook for 6–7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
05 - Combine cooked pasta, chopped romaine lettuce, and cherry tomatoes (if using) in a large mixing bowl. Pour Caesar dressing over the top and toss gently until evenly coated.
06 - Divide pasta mixture among serving bowls. Arrange sliced grilled chicken on top. Sprinkle with Parmesan cheese, croutons, and additional black pepper to taste.
07 - Serve immediately while warm, or refrigerate for 30 minutes to enjoy chilled.
