Vibrant bowl with grilled chicken, al dente pasta, romaine, and creamy Caesar dressing. Satisfying and versatile.
# What you'll need:
→ Protein & Pasta
01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
02 - 9 oz short pasta such as penne, rotini, or farfalle
→ Vegetables
03 - 1 large head romaine lettuce, chopped
04 - 1 cup cherry tomatoes, halved (optional)
→ Dressing & Toppings
05 - ½ cup Caesar dressing
06 - ½ cup freshly grated Parmesan cheese
07 - 1 cup garlic croutons
08 - Freshly ground black pepper to taste
→ Marinade
09 - 1 tablespoon olive oil
10 - 1 teaspoon garlic powder
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
# How To Make It:
01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain and set aside to cool slightly if serving chilled.
02 - While pasta cooks, preheat a grill pan or skillet over medium-high heat.
03 - Brush chicken breasts with olive oil and season with garlic powder, salt, and pepper.
04 - Grill chicken for 6 to 7 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes, then slice into strips.
05 - In a large bowl, combine cooked pasta, chopped romaine, cherry tomatoes if using, and Caesar dressing. Toss gently to coat.
06 - Top with sliced grilled chicken, Parmesan cheese, croutons, and freshly ground black pepper.
07 - Serve immediately while warm, or chill in the refrigerator for 30 minutes before serving cold.
