Spicy Chicken Caesar Pasta

My neighbor knocked on the door one July evening holding a platter of leftover grilled chicken and asked if I had anything to do with it. I had pasta, some wilted romaine I was about to toss, and a jar of Caesar dressing. What came together in the next twenty minutes turned into our go-to when we're too hungry to wait but want something that feels like effort. The heat from cayenne against the cool, creamy dressing just works.

I made this for a friend who swore she hated Caesar salad because it was boring. She had three bowls and texted me the next morning asking for the recipe. It's become the thing I bring to casual potlucks, served in a big wooden bowl with extra Parmesan on the side. People always assume it took longer than it did.

Ingredients

• Boneless, skinless chicken breasts: These take on the spice rub beautifully and stay juicy if you don't overcook them, look for even thickness so they grill evenly.
• Olive oil: Helps the spices stick and keeps the chicken from drying out on the grill.
• Smoked paprika: Adds a subtle smokiness that makes it taste like you spent hours over charcoal.
• Cayenne pepper: This is where the heat lives, start with less if you're cautious and taste as you go.
• Garlic powder: Gives a mellow garlic backbone without the sharpness of raw cloves.
• Penne or rotini pasta: The ridges and shapes catch the dressing and hold onto bits of lettuce and chicken.
• Caesar dressing: Store-bought works perfectly here, but if you have homemade, even better.
• Romaine lettuce: It stays crisp even when tossed with warm pasta and adds that classic crunch.
• Cherry tomatoes: A pop of sweetness and acidity that balances the richness.
• Parmesan cheese: Freshly grated melts slightly into the warm pasta and tastes sharper than the pre-shredded stuff.
• Croutons: Optional but worth it for texture, I crush them slightly so they mix in better.
• Fresh parsley: A handful of green makes it look and taste fresher.
• Lemon wedges: A squeeze right before eating brightens everything up.

Instructions

Prep the Grill:

Get your grill or grill pan going over medium-high heat. You want it hot enough to sear the chicken and leave those nice char marks.

Season the Chicken:

Mix the olive oil with smoked paprika, cayenne, garlic powder, salt, and pepper in a small bowl, then rub it all over the chicken breasts. Make sure both sides are coated evenly so every bite has that kick.

Grill the Chicken:

Place the chicken on the grill and cook for 6 to 7 minutes per side, until the juices run clear and the internal temp hits 165 degrees. Let it rest for 5 minutes before slicing so the juices stay inside.

Cook the Pasta:

While the chicken is grilling, boil the pasta in salted water until al dente, then drain and rinse briefly under cold water. This stops the cooking and keeps it from turning mushy.

Toss the Salad:

In a large bowl, combine the cooked pasta, Caesar dressing, chopped romaine, and halved cherry tomatoes. Mix gently so the lettuce doesn't bruise but everything gets coated.

Assemble the Bowls:

Divide the pasta mixture into serving bowls and top each with sliced spicy chicken, a generous sprinkle of Parmesan, croutons, and parsley. Serve with lemon wedges on the side for squeezing.

Save

One night my brother-in-law, who usually orders pizza, made this for his kids and sent me a photo of their empty bowls. He said it was the first time they ate salad without complaining. That's when I knew this recipe had crossed over from weeknight dinner to something people actually request.

Customizing Your Bowl

If you want more heat, add extra cayenne or drizzle some hot sauce over the finished bowl. For a milder version, skip the cayenne entirely and let the smoked paprika do the talking. I've also swapped in grilled shrimp when I had it on hand, and it was just as good. Tofu works too if you press it well and get a good char on it.

Make It Ahead

You can grill the chicken up to two days in advance and store it in the fridge. The pasta can be cooked the night before and tossed with a tiny bit of olive oil so it doesn't stick. When you're ready to eat, just toss everything together and add the lettuce and tomatoes fresh. It's one of those meals that actually gets easier the second time you make it.

Serving and Pairing

This is filling enough to stand alone, but it pairs beautifully with a crisp white wine or a light beer. I like serving it in wide, shallow bowls so you can see all the layers. If you're feeding a crowd, set out extra Parmesan, croutons, and lemon wedges so people can customize their own bowls.

• Add a side of garlic bread if you want to make it feel even more indulgent.
• For a lighter option, swap half the pasta for extra romaine and cherry tomatoes.
• Leftovers keep well in the fridge for up to two days, just add a splash of dressing before reheating.

Save

This dish has become one of those recipes I don't even need to look up anymore. It's fast, it's satisfying, and it always feels like a small victory when dinner comes together this easily.

Recipe FAQs

→ How do I prevent the chicken from drying out on the grill?

Pound the chicken breasts to an even thickness before grilling, and grill for 6-7 minutes per side over medium-high heat. Let the chicken rest for 5 minutes after cooking before slicing—this allows the juices to redistribute, keeping the meat moist and tender.

→ Can I make this ahead for meal prep?

Yes, you can prepare the components separately: grill and slice the chicken up to 2 days ahead, cook the pasta 1 day in advance, and chop the vegetables a few hours before. Assemble just before serving to keep the greens crisp and the dressing evenly distributed.

→ What can I use instead of Caesar dressing?

Try a yogurt-based green goddess dressing, a lighter lemon-herb vinaigrette, or a creamy garlic parmesan dressing. For a spicier kick, mix your dressing with sriracha or hot sauce instead of increasing the spice on the chicken.

→ How do I adjust the heat level of this dish?

Control the spice by modifying the cayenne pepper in the chicken seasoning—reduce it for milder heat or increase it for extra kick. You can also add fresh jalapeños to the salad or drizzle spicy oil over the finished bowl.

→ What proteins work well as substitutes for chicken?

Grilled shrimp cooks in 2-3 minutes per side and absorbs the spicy seasoning beautifully. Pressed tofu or tempeh work great for vegetarian versions. Steak strips or even grilled salmon add different flavor dimensions while maintaining the same preparation method.

→ Can I make this with raw chicken safely?

Always cook chicken to an internal temperature of 165°F (74°C) for food safety. Use a meat thermometer to verify doneness, or check that juices run clear when pierced with a knife—this ensures harmful bacteria are eliminated.