Pin this Last summer my neighbor caught me grilling chicken at 9pm and asked if I was having guests. Nope just meal prep for tomorrow I said while flipping the breasts with one hand and checking pasta water with the other. Sometimes the best bowls happen when you throw dinner together like a puzzle without looking at the picture first.
My sister-in-law tasted this at my house last month and texted me three days later saying her kids requested it again. She admitted she never thought her family would eat lettuce mixed with pasta but now she keeps rotini and romaine stocked just for this recipe. Watching someone discover that texture combination never gets old.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Chicken breasts: Boneless skinless gives you the most versatility for slicing though thighs stay juicier if you do not mind a little extra trimming time
- Short pasta: Penne or rotini catches the Caesar dressing in those curves better than spaghetti ever could
- Romaine lettuce: Adds crunch and freshness that balances the warm pasta and chicken beautifully
- Caesar dressing: Homemade or store bought both work but look for one with real Parmesan listed in the ingredients
- Parmesan cheese: Freshly grated melts into warm pasta differently than the pre shredded stuff does
- Garlic croutons: Homemade croutons from stale bread transform this into something special
- Marinade seasonings: Simple olive oil and garlic powder let the chicken shine without competing with the Caesar flavors
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Cook the pasta:
- Boil salted water and cook pasta until al dente then drain and let it cool slightly if you are planning to serve this chilled.
- Prep the grill:
- Heat a grill pan or skillet over medium high while you season the chicken so everything is ready at the same time.
- Season the chicken:
- Brush the breasts with olive oil and sprinkle generously with garlic powder salt and pepper on both sides.
- Grill to perfection:
- Cook the chicken for 6 to 7 minutes per side until juices run clear then let it rest for 5 minutes before slicing into strips.
- Build the base:
- Toss the cooked pasta with chopped romaine halved cherry tomatoes and Caesar dressing in a large bowl.
- Assemble the bowls:
- Top with sliced chicken Parmesan croutons and freshly ground black pepper then serve warm or chill first.
Pin this This recipe became my go to when my husband started training for a marathon and needed something substantial but not heavy. Now whenever he sees romaine in the fridge he asks if we are having the pasta bowl again. Food memories are funny like that.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Make Ahead Magic
I have learned through many rushed weeknights that grilling the chicken and cooking the pasta the night before makes assembly literally minutes long. The trick is keeping the dressing separate until you are ready to eat so nothing gets soggy.
Temperature Play
Serving this warm with hot chicken against cold crisp lettuce creates that restaurant quality contrast but chilled version is equally perfect for summer picnics. Both ways work but knowing which mood you are in helps decide how to time the pasta.
Customizing Your Bowl
When my garden tomatoes overflow in August I skip the cherry tomatoes and roast thick slices of heirlooms alongside the chicken. The smoky sweetness adds something unexpected that keeps the bowl exciting.
- Try grilling slices of bread rubbed with garlic instead of store bought croutons
- Add roasted red peppers for sweetness and color
- Squeeze fresh lemon over the top right before serving for brightness
Pin this Hope this bowl becomes part of your regular rotation the way it has in mine.
Frequently Asked Recipe Questions
- → Can I prepare this bowl ahead of time?
Yes, you can cook the pasta and chicken in advance, storing them separately in airtight containers for up to 3 days. Assemble the bowl just before serving to keep the romaine crisp and croutons crunchy. Alternatively, chill the assembled bowl for 30 minutes before serving.
- → What pasta works best for this dish?
Short pasta shapes like penne, rotini, or farfalle work wonderfully as they hold the Caesar dressing well. You can also use whole wheat or gluten-free varieties depending on your dietary needs. Cook until al dente to maintain texture when tossed with lettuce.
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side over medium-high heat until an instant-read thermometer registers 165°F (74°C) at the thickest part. The juices should run clear when pierced. Always let the cooked chicken rest for 5 minutes before slicing.
- → What are good substitutes for chicken?
Grilled shrimp makes an excellent seafood alternative, requiring only 2-3 minutes per side. For vegetarian options, try marinated and grilled tofu, tempeh, or chickpeas. Roasted vegetables like zucchini or bell peppers also work well for added nutrition.
- → Can I make this salad dairy-free?
Use a dairy-free Caesar dressing or make your own with tahini, lemon juice, garlic, and oil. Omit the Parmesan or substitute it with nutritional yeast for a similar savory flavor. Check crouton labels for dairy content as some varieties contain butter.
- → How should I store leftovers?
Store dressed and undressed components separately. Keep the pasta and chicken in airtight containers for up to 3 days in the refrigerator. Store lettuce in a separate container with paper towels to absorb excess moisture. Assemble fresh when ready to eat for best texture.
