Save The first time I made this Caesar pasta bowl was on a Tuesday night when I had leftover grilled chicken from the weekend and a half-empty box of rotini. I threw it all together without measuring, and my husband actually stopped mid-bite to ask what restaurant I'd ordered from. Now it's our go-to when we want something that feels fancy but comes together in under thirty minutes.
Last summer I served this at a potluck and watched three different people ask for the recipe. What I didn't tell them was that I'd literally thrown it together while catching up on a podcast with one hand. The beauty is that it looks impressive but requires almost zero technique.
Enjoy Simple, Stress-Free Cooking? 🍽️
Get my FREE 20-Minute Dinner Recipes — perfect for busy days & lazy evenings.
No spam. Only genuinely easy meals.
Ingredients
- 2 boneless skinless chicken breasts: I pound them slightly to even thickness so they cook evenly and stay juicy
- 250 g short pasta: Penne or rotini catch the creamy dressing in all those little crevices
- 1 large head romaine lettuce: The crunch is essential here, use a sharp knife to avoid bruising the leaves
- 1 cup cherry tomatoes: These burst with sweetness that cuts through the rich dressing
- 120 ml Caesar dressing: Homemade is great but store-bought works perfectly fine for weeknight dinners
- 50 g freshly grated Parmesan: The stuff you grate yourself melts differently than pre-shredded
- 1 cup garlic croutons: I crush mine slightly so they distribute throughout the bowl
- 1 tbsp olive oil: For brushing the chicken and helping those spices stick
- 1 tsp garlic powder: This creates a nice crust on the grilled chicken
Instructions
- Cook your pasta to perfect al dente:
- Salt your boiling water generously, it's the only seasoning the pasta gets. Drain it while it still has a tiny bite in the center.
- Get your chicken going:
- Preheat that grill pan until you can feel the heat rising. Brush the chicken with oil and sprinkle with garlic powder, salt and pepper.
- Grill until perfectly cooked:
- Cook about 6 to 7 minutes per side, but don't keep poking it. Let it rest for 5 minutes so the juices redistribute.
- Build your bowl:
- Toss the warm pasta with romaine and Caesar dressing. The heat slightly wilts the lettuce in the best way.
- Finish with the good stuff:
- Top with sliced chicken, Parmesan, and those croutons. Add extra pepper right at the end.
Save My friend Sarah requests this every time she comes over for dinner now. She says it's the perfect balance of healthy greens and satisfying comfort food, and I love that I can chat with her while I pull it together instead of being stuck at the stove.
Making It Your Way
I've swapped grilled shrimp for the chicken when I wanted something lighter, and honestly it was fantastic. You could also use chickpeas or roasted cauliflower to keep it vegetarian.
Temperature Magic
Serving this warm with that cool crisp romaine is something special. But chilling it for thirty minutes transforms it into this completely different, equally delicious summer salad.
Getting Ahead
You can grill the chicken and cook the pasta up to two days ahead, just keep them separate until you're ready to assemble. The lettuce should be chopped fresh though.
- Store the croutons separately or they'll get soggy
- Add the dressing right before serving if you're making this ahead
- A squeeze of fresh lemon brightens everything up
Save This bowl has saved more weeknight dinners than I can count, and I hope it finds its way into your regular rotation too.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can prepare all components in advance. Store the cooked pasta, grilled chicken, and chopped vegetables separately in the refrigerator. Toss everything together with the dressing just before serving to maintain the best texture and prevent sogginess.
- → What pasta shapes work best?
Short pasta shapes like penne, rotini, or farfalle are ideal because they catch the creamy dressing well and hold up nicely when mixed with the other ingredients. The nooks and crannies help distribute the Caesar flavor throughout every bite.
- → How do I know when the chicken is done?
The chicken is fully cooked when the internal temperature reaches 165°F (74°C) on a meat thermometer, or when the juices run clear when you cut into the thickest part. Letting it rest for 5 minutes after grilling helps retain moisture.
- → Can I serve this cold?
Absolutely. This bowl tastes delicious chilled and makes excellent leftovers or meal prep. After cooking, let everything cool to room temperature before refrigerating. The flavors often develop even more after sitting for a few hours.
- → What protein substitutions can I use?
Grilled shrimp works wonderfully and cooks even faster than chicken. For a vegetarian option, try marinated and grilled tofu, chickpeas, or white beans. Each alternative pairs beautifully with the bold Caesar flavors.
- → How can I make the dressing from scratch?
A simple homemade Caesar dressing combines olive oil, lemon juice, garlic, Dijon mustard, Worcestershire sauce, anchovy paste (optional), and grated Parmesan. Whisk until emulsified and season to taste with salt and pepper.
