Pin it My neighbor knocked on my door holding a takeout container, grinning. She'd just gotten back from a restaurant downtown and insisted I try their spicy chicken Caesar pasta. One bite and I was hooked on the way creamy dressing cooled down the heat from perfectly seasoned chicken. I went home that night and started experimenting in my own kitchen. After a few tries, I nailed the balance between smoke, spice, and tang that made that dish so good.
I made this for my book club on a humid July evening when no one wanted anything heavy. The pasta was cool enough to be refreshing, but the warm chicken added substance. Everyone went back for seconds, and two people texted me the next day asking for the recipe. That's when I knew this wasn't just another dinner, it was a keeper.
Ingredients
- Boneless, skinless chicken breasts: These take on the spice rub beautifully and stay tender when you don't overcook them.
- Olive oil: It helps the spices stick and adds a subtle richness to the chicken before grilling.
- Smoked paprika: This gives a gentle smokiness that mimics outdoor grilling even if you're using a stovetop pan.
- Cayenne pepper: The main source of heat, adjust it based on your tolerance or who you're feeding.
- Garlic powder: A quick way to add savory depth without mincing fresh garlic.
- Penne or rotini pasta: The ridges and hollows catch the creamy dressing perfectly.
- Caesar dressing: Use a high quality store bought version or make your own if you have the time.
- Romaine lettuce: Adds crunch and freshness that balances the richness of the dressing.
- Cherry tomatoes: Their sweetness cuts through the spice and adds color to the bowl.
- Parmesan cheese: Freshly grated is key, it melts slightly into the warm pasta and tastes sharper.
- Croutons: Optional, but they add a satisfying crunch that makes each bite more interesting.
- Fresh parsley: A bright herbal note that lifts the whole dish at the end.
- Lemon wedges: A squeeze of lemon brightens everything and wakes up the flavors.
Instructions
- Fire Up the Grill:
- Preheat your grill or grill pan to medium high heat so it's ready to sear the chicken. You want those beautiful char marks that add flavor.
- Season the Chicken:
- In a small bowl, whisk together olive oil, smoked paprika, cayenne, garlic powder, salt, and black pepper until it forms a loose paste. Rub this mixture all over both sides of the chicken breasts, making sure every inch is coated.
- Grill Until Perfect:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side, resisting the urge to move it around too much. The chicken is done when juices run clear and the internal temperature hits 165 degrees F, then let it rest for 5 minutes before slicing thinly against the grain.
- Cook the Pasta:
- While the chicken grills, bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water to stop the cooking and cool it down slightly.
- Toss It Together:
- In a large mixing bowl, combine the cooked pasta, Caesar dressing, chopped romaine, and halved cherry tomatoes. Toss gently with tongs or two spoons until everything is evenly coated and the lettuce softens just a bit.
- Build Your Bowls:
- Divide the pasta mixture among four serving bowls. Top each one with sliced spicy chicken, a generous sprinkle of Parmesan, croutons if using, and a little fresh parsley.
- Finish and Serve:
- Set out lemon wedges on the side so everyone can add a squeeze of brightness to their bowl. Serve immediately while the chicken is still warm and the lettuce is crisp.
Pin it One night my husband came home late from work, exhausted and cranky. I reheated a bowl of this pasta and watched his face change with the first bite. He looked up at me and said, this is exactly what I needed. That's when I realized good food doesn't just fill your stomach, it can shift your entire mood.
Making It Your Own
If you're not a fan of too much heat, dial back the cayenne to a quarter teaspoon or skip it entirely and let the smoked paprika do the work. You can also swap the chicken for grilled shrimp, which cooks even faster, or use firm tofu for a vegetarian version. I've made this with leftover rotisserie chicken in a pinch, and it still turned out delicious. The beauty of this recipe is how flexible it is once you understand the basic structure.
Storing and Reheating
Store the components separately if you're planning to have leftovers. Keep the cooked chicken, pasta, and dressing in separate airtight containers in the fridge for up to three days. The lettuce and tomatoes should be stored separately and added fresh when you're ready to eat. To reheat, warm the pasta gently in the microwave or on the stovetop with a splash of water, then toss with fresh greens and dressing. The chicken can be eaten cold or warmed for about 30 seconds.
Pairing and Serving Ideas
This pasta is hearty enough to stand alone, but I like to serve it with garlic bread or a simple side of roasted vegetables. A crisp Sauvignon Blanc or a light lager pairs beautifully with the creamy, spicy flavors. If you're feeding a crowd, set up a DIY bowl bar with extra toppings like avocado slices, bacon bits, or different cheeses so everyone can customize their portion.
- Add a handful of arugula for extra peppery bite.
- Drizzle a little hot sauce on top if you want even more heat.
- Serve with a wedge of crusty bread to soak up any leftover dressing in the bowl.
Pin it This dish has become my go to whenever I want something that feels indulgent but doesn't take all evening to make. I hope it becomes one of your favorites too.
Recipe FAQs
- → How do I ensure the chicken is cooked through?
Grill the chicken breasts for 6-7 minutes per side over medium-high heat. The chicken is done when juices run clear when pierced and the internal temperature reaches 165°F (74°C). Always let the chicken rest for 5 minutes after grilling before slicing.
- → Can I make this without a grill?
Yes, you can use a grill pan on the stovetop or pan-sear the seasoned chicken breasts in a skillet with a bit of olive oil over medium-high heat for 6-7 minutes per side. Baking is also an option—place seasoned chicken on a baking sheet and bake at 375°F (190°C) for 15-18 minutes until cooked through.
- → How can I adjust the spice level?
The cayenne pepper is the main source of heat in this dish. Use less cayenne for milder flavor or increase it for extra spice. You can also add a pinch of red pepper flakes or hot sauce if you prefer more heat without changing the seasoning blend.
- → Can I prepare components ahead of time?
Yes, grill and slice the chicken up to 1 day ahead, storing it in an airtight container. Cook the pasta and store separately. Assemble the salad components just before serving to keep the romaine crisp and the pasta from becoming mushy.
- → What pasta shapes work best?
Penne and rotini are excellent choices because their shapes catch and hold the creamy dressing well. You can also use farfalle (bow-tie), fusilli, or even linguine. Cook any pasta choice to al dente for the best texture.
- → How do I prevent the salad from getting soggy?
Keep the pasta, dressing, and salad greens separate until just before serving. If making ahead, lightly dress only the hot pasta first, then combine with remaining ingredients at the last moment. This keeps the romaine crisp and fresh.