Save to Pinterest The smell of garlic and sizzling chicken always takes me back to those lazy Tuesday evenings when my roommate and I would whip up something delicious after work. We stumbled on this combination by accident one night when we had leftover pasta from dinner the day before and a head of romaine that needed using. Now it has become my go to when I want something filling but not heavy.
Last summer I made this for a poolside gathering and watched three different people ask for the recipe. Something about the familiar comfort of Caesar flavors meeting tender grilled chicken just works. My sister claimed she could eat the entire bowl herself.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and slices beautifully across the grain for tenderness
- Short pasta: Penne or rotini catches all that dressing in their crevices plus they hold up well whether served warm or cold
- Romaine lettuce: Provides that classic Caesar crunch and stands up to dressing better than delicate greens
- Caesar dressing: The creamy anchor that ties everything together with its tangy umami richness
- Parmesan cheese: Freshly grated melts into warm pasta while adding salty nutty notes to every forkful
- Garlic croutons: Essential for texture variation and that satisfying bread element in each bite
Instructions
- Get your pasta going:
- Boil salted water and cook pasta until al dente then drain but do not rinse because that starch helps dressing cling later
- Warm up your pan:
- Heat a grill pan or skillet over medium high heat until a drop of water sizzles and dances across the surface
- Season your chicken:
- Brush both sides with olive oil then sprinkle with garlic powder salt and pepper taking time to massage it in gently
- Grill to perfection:
- Cook chicken for 6 to 7 minutes per side until juices run clear then let it rest for 5 minutes before slicing into strips
- Build your bowl:
- Toss pasta romaine tomatoes and dressing in a large bowl until everything glistening then top with chicken Parmesan and croutons
Save to Pinterest This bowl became a Friday night tradition during my first job out of college. There was something deeply satisfying about standing at the stove after a long week and putting together something that felt fancy enough for a restaurant but comforting enough for home.
Make It Your Own
I have discovered that swapping in grilled shrimp transforms this into something that feels lighter for summer while still delivering plenty of protein.
Serving Suggestions
A glass of crisp white wine like Pinot Grigio cuts through the rich dressing beautifully and makes the whole meal feel more complete.
Storage Secrets
Store components separately and the bowl stays fresh for three days in the refrigerator.
- Keep the croutons in a sealed bag at room temperature
- Toss the dressed portion with a squeeze of fresh lemon before eating leftovers
- The chicken actually tastes better after marinating in its own juices overnight
Save to Pinterest Hope this becomes one of those recipes you turn to without even thinking because it just works every single time.
Recipe FAQs
- → Can I make this bowl ahead of time?
Yes! Prepare the components separately and store in the refrigerator for up to 2 days. Combine just before serving to keep the pasta and greens from becoming soggy. For chilled serving, assemble 30 minutes ahead.
- → What's the best way to grill chicken evenly?
Pound chicken breasts to uniform thickness (about ¾ inch) before grilling. This ensures even cooking in 6-7 minutes per side. Use medium-high heat and avoid moving the chicken too frequently to develop nice grill marks.
- → Can I substitute the dressing?
Absolutely. Try ranch, Italian vinaigrette, or creamy garlic dressing as alternatives. You can also make homemade Caesar dressing with mayo, anchovies, garlic, lemon, and Parmesan for a fresher option.
- → How do I adapt this for dietary restrictions?
For vegetarian, use grilled tofu or chickpeas. For pescatarian, swap in grilled shrimp or white fish. Use gluten-free pasta and croutons for celiac concerns. Dairy-free options include plant-based Caesar dressing and nutritional yeast instead of Parmesan.
- → Why do you let the chicken rest before slicing?
Resting for 5 minutes allows juices to redistribute throughout the meat, keeping slices tender and moist rather than dry. This simple step makes a noticeable difference in texture and flavor.
- → Can I use store-bought rotisserie chicken?
Definitely! Shred or cube rotisserie chicken to save time. You'll skip the grilling step entirely, reducing total preparation to about 20 minutes while maintaining the same delicious results.