Caesar Pasta Chicken Bowl

The other evening, I found myself staring at a half-used head of romaine and some leftover chicken from the night before, not really in the mood for the usual salad routine. Something about the warm weather had me craving pasta, but I also wanted something fresh and light. That's when it hit me—why not combine the two? I threw together what I had in the fridge, and honestly, it's become one of those recipes I keep coming back to.

Last summer, my sister came over for a quick dinner before we headed to a movie. I threw this together in about 20 minutes, and she was so impressed she asked for the recipe right there at the table. Now whenever she visits, she gives me that look that says 'you know what I want.' It's funny how the simplest meals become the ones people remember most.

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 catches the dressing best in every nook and cranny
• 1 large head romaine lettuce: Chop it into bite-sized pieces right before serving so it stays crisp
• 1 cup cherry tomatoes: They add little bursts of sweetness that cut through the rich dressing
• 120 ml Caesar dressing: Homemade or store-bought both work wonderfully here
• 50 g freshly grated Parmesan: The real stuff makes a huge difference in flavor
• 1 cup garlic croutons: I make my own from stale bread for the best crunch
• 1 tbsp olive oil: Use this for coating the chicken before grilling
• 1 tsp garlic powder: Sprinkle this on the chicken for that savory depth
• ½ tsp salt and ¼ tsp black pepper: Season generously—pasta can handle bold seasoning

Instructions

Get that pasta going first:

Boil salted water and cook your pasta until it's al dente, then drain it but don't rinse—it needs that starch to help the dressing cling later.

Fire up the grill pan:

While the pasta water heats, get your grill pan nice and hot over medium-high heat until it's practically smoking.

Season and grill the chicken:

Brush those chicken breasts with olive oil and hit them with the garlic powder, salt, and pepper, then grill for about 6 to 7 minutes per side until they're beautifully marked and cooked through.

Let the chicken rest:

Give the meat a good 5 minutes to relax after cooking—this keeps all those juices inside instead of running out onto your cutting board.

Slice and combine:

Cut the chicken into strips and toss it in a large bowl with the pasta, romaine, tomatoes, and Caesar dressing until everything's lightly coated.

Finish with the good stuff:

Top everything with Parmesan, those crunchy croutons, and an extra grind of black pepper right before serving.

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This recipe really saved me during those hectic weeks when I was working late and needed something substantial but didn't have hours to spend in the kitchen. There's something so satisfying about a bowl that feels indulgent but is actually pretty balanced. It's become my go-to for those nights when I want to feel like I treated myself without the restaurant prices.

Making It Ahead

I've learned through trial and error that this bowl meal preps like a dream, but you have to be smart about it. Keep the dressed pasta and vegetables separate from the lettuce and croutons until you're ready to eat. The lettuce stays crisp for days when stored properly, and the flavors actually meld together beautifully overnight.

Perfect Pairings

Something about this dish just begs for a crisp white wine—maybe a Pinot Grigio or even a light Chardonnay if you're feeling fancy. On weeknights, I'll just grab a cold sparkling water with lemon and call it perfect. The brightness really complements the creamy Caesar without overpowering it.

Customizing Your Bowl

The beauty of this recipe is how forgiving it is. I've swapped in grilled shrimp during summer, used roasted cauliflower in winter, and even made a version with chickpeas when my vegetarian friend came over. The Caesar base works with pretty much whatever protein or vegetable you have on hand.

• Try adding roasted red peppers for a sweet, smoky element
• A squeeze of fresh lemon right before serving wakes everything up
• Don't be afraid to double the Parmesan if you're feeling indulgent

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Hope this becomes one of those recipes you turn to again and again, just like I have. There's something pretty wonderful about a bowl that hits every craving in one go.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, prepare components up to 24 hours in advance. Store pasta, chicken, and vegetables separately, then toss with dressing just before serving to maintain texture.

→ What pasta works best?

Short pasta shapes like penne, rotini, or farfalle hold the creamy dressing well and catch all the flavorful toppings in every bite.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. For best results, store croutons separately and add fresh before serving to maintain crunch.

→ Can I use store-bought rotisserie chicken?

Absolutely. Shredded rotisserie chicken works perfectly and reduces prep time to about 15 minutes. Just skip the grilling step and assemble as directed.

→ Is this suitable for meal prep?

Yes, this bowl meal preps beautifully. Portion into individual containers and store for up to 4 days. Consider packing dressing separately if planning to eat beyond 2 days.

→ How can I add more vegetables?

Add cucumber, bell peppers, red onion, or avocado slices. Grilled zucchini or roasted broccoli also complement the Caesar flavors beautifully.