Grilled chicken, pasta, romaine, and Caesar dressing combine in this vibrant bowl. Perfect warm or chilled for a quick satisfying meal.
# What You'll Need:
→ Marinade
01 - 1 tablespoon olive oil
02 - 1 teaspoon garlic powder
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Protein & Pasta
05 - 2 boneless skinless chicken breasts (approximately 14 ounces)
06 - 9 ounces short pasta (penne rotini or farfalle)
→ Vegetables
07 - 1 large head romaine lettuce chopped
08 - 1 cup cherry tomatoes halved
→ Dressing & Toppings
09 - ½ cup Caesar dressing
10 - ½ cup freshly grated Parmesan cheese
11 - 1 cup garlic croutons
12 - Freshly ground black pepper to taste
# How to Make It:
01 - Cook pasta in salted boiling water following package directions until al dente. Drain thoroughly and set aside to cool slightly if serving chilled.
02 - Heat a grill pan or skillet over medium-high heat while pasta cooks.
03 - Brush chicken breasts with olive oil and coat evenly with garlic powder, salt, and pepper on both sides.
04 - Place chicken on preheated pan and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to cutting board and let rest for 5 minutes before slicing into strips.
05 - Combine cooked pasta, chopped romaine lettuce, and cherry tomatoes in a large mixing bowl. Add Caesar dressing and toss gently until evenly coated.
06 - Arrange pasta mixture in serving bowls. Top with sliced grilled chicken, grated Parmesan cheese, croutons, and freshly ground black pepper. Serve immediately while warm or refrigerate 30 minutes for cold serving.
