Save My roommate Sarah used to make this every Sunday during our sophomore year of college. The whole apartment would smell like garlic and grilled chicken, and honestly, that's probably why we were so popular that year.
I once brought this to a potluck when I was running late and had to grill the chicken at the host's house. Everyone stood around the stove watching it cook, and the bowl was empty before I could even grab a plate.
Ingredients
- 2 boneless skinless chicken breasts: Pat them dry before seasoning, this helps you get those gorgeous grill marks everyone pretends they don't care about
- 250 g short pasta: I've used penne, rotini, and farfalle, and honestly they all work, but the corkscrews hold onto dressing best
- 1 large head romaine lettuce: Chop it into bite-sized pieces so you don't have that awkward situation where a whole leaf drags out of the bowl
- 1 cup cherry tomatoes: These add brightness and color, plus they burst when you bite into them which is strangely satisfying
- 120 ml Caesar dressing: Homemade is great, but there's no shame in using your favorite store-bought version
- 50 g freshly grated Parmesan cheese: Freshly grated matters here, the pre-shredded stuff doesn't melt into the warm pasta the same way
- 1 cup garlic croutons: These add crucial crunch and they soak up the dressing like little flavor sponges
- 1 tbsp olive oil: For brushing the chicken and helping your seasonings actually stick
- 1 tsp garlic powder: Distributes more evenly than fresh garlic would on the chicken surface
- ½ tsp salt and ¼ tsp black pepper: Keep these separate from your table pepper, you'll want to adjust at the end anyway
Instructions
- Cook your pasta to perfect al dente:
- Salt your boiling water generously, like the sea, then cook the pasta about one minute less than the package says so it keeps some bite
- Get your grill pan screaming hot:
- While the pasta works, heat a grill pan or skillet over medium-high until a drop of water sizzles and dances across the surface
- Season and prep the chicken:
- Brush both sides with olive oil, then sprinkle with garlic powder, salt, and pepper, pressing gently so it sticks
- Grill until beautifully marked:
- Cook for 6 to 7 minutes per side, resisting the urge to move the chicken around so you get those impressive grill lines
- Let it rest like it deserves:
- Set the chicken aside for 5 minutes before slicing, which keeps all those juices inside where they belong
- Build your flavor base:
- In a large bowl, toss the cooked pasta, chopped romaine, cherry tomatoes, and Caesar dressing until everything's lightly coated
- Assemble the masterpiece:
- Top with sliced chicken,Parmesan, croutons, and a final grind of black pepper, then serve it up however you like it
Save This became my go-to sick-day food somehow, which is weird because it's not soup, but something about the combination of warm pasta, salty cheese, and comforting crunch just makes everything feel better.
Making It Yours
I've added chopped anchovies to the dressing when feeling adventurous, and that extra umami makes it taste like it came from a restaurant kitchen.
Smart Swaps
Grilled shrimp works beautifully here and cooks in half the time, or use firm tofu cubes pressed first so they get nicely crisp on the outside.
Serving Secrets
This travels surprisingly well for potlucks, just pack the croutons separately and add them right before serving so they stay perfectly crunchy.
- Set up a toppings bar and let everyone build their own bowl
- Double the chicken and keep extras for meal prep throughout the week
- Grill extra vegetables alongside the chicken for added color and nutrition
Save Whether you need a quick weeknight dinner or something impressive enough for guests, this bowl has your back every single time.
Recipe Q&A
- → Can I prepare this bowl ahead of time?
Yes, you can assemble components separately and store them in the refrigerator for up to 4 hours. Keep dressing separate until ready to serve to prevent sogginess. Combine everything just before eating.
- → What pasta shapes work best?
Short pasta varieties like penne, rotini, and farfalle work wonderfully as they catch and hold the dressing. You can also use bow-tie or shell pasta for added texture and visual appeal.
- → How do I know when the chicken is fully cooked?
Grill chicken until juices run clear when pierced with a knife and internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing to retain moisture and flavor.
- → What are good substitutes for chicken?
Grilled shrimp works beautifully for a seafood version, while crispy tofu or tempeh provides excellent vegetarian alternatives. Pan-sear shrimp for 3-4 minutes per side or bake tofu until golden.
- → Can I make this with gluten-free ingredients?
Absolutely. Use certified gluten-free pasta and croutons, and verify your Caesar dressing is gluten-free. All other ingredients are naturally gluten-free, making this adaptable to dietary needs.
- → Is this meal suitable for meal prep?
Yes, cook pasta and chicken in advance and store separately. Keep romaine and dressing refrigerated. Assemble individual portions as needed for fresh crunch and optimal flavor throughout the week.