Tender grilled chicken meets al dente pasta, crisp romaine, and creamy Caesar dressing in this satisfying bowl—perfect warm or chilled.
# What You Need:
→ Marinade
01 - 1 tbsp olive oil
02 - 1 tsp garlic powder
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Protein & Pasta
05 - 2 boneless skinless chicken breasts (about 14 oz)
06 - 9 oz short pasta (penne, rotini, or farfalle)
→ Vegetables
07 - 1 large head romaine lettuce, chopped
08 - 1 cup cherry tomatoes, halved (optional)
→ Dressing & Toppings
09 - ½ cup Caesar dressing
10 - ½ cup freshly grated Parmesan cheese
11 - 1 cup garlic croutons
12 - Freshly ground black pepper, to taste
# How To Make:
01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside to cool slightly if serving chilled.
02 - Preheat grill pan or skillet over medium-high heat while pasta cooks.
03 - Brush chicken breasts with olive oil, then season evenly with garlic powder, salt, and pepper.
04 - Place chicken on hot grill and cook for 6–7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing into strips.
05 - In a large bowl, combine cooked pasta, chopped romaine, cherry tomatoes if using, and Caesar dressing. Toss gently until evenly coated.
06 - Top with sliced grilled chicken, Parmesan cheese, croutons, and freshly ground black pepper. Serve immediately warm, or refrigerate for 30 minutes to serve cold.
