Grilled chicken, pasta, and crisp romaine tossed in creamy Caesar dressing with Parmesan and croutons.
# Required Ingredients:
→ 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
→ 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
# Directions:
01 - Bring salted water to boil and cook pasta according to package directions until al dente. Drain thoroughly 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 on both sides.
04 - Grill seasoned chicken for 6-7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing into strips.
05 - Combine cooked pasta, chopped romaine lettuce, halved cherry tomatoes, and Caesar dressing in a large mixing bowl. Toss gently until evenly coated.
06 - Distribute sliced grilled chicken over the pasta mixture. Top with grated Parmesan cheese, garlic croutons, and freshly ground black pepper to taste.
07 - Serve immediately while warm, or refrigerate for 30 minutes for a chilled version.
