Vibrant bowl with grilled chicken, pasta, fresh romaine, and creamy Caesar dressing—serve warm or chilled.
# 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
→ 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
# Method:
01 - Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain thoroughly and set aside to cool slightly if serving chilled.
02 - While pasta cooks, preheat a grill pan or skillet over medium-high heat for approximately 2 minutes.
03 - Brush chicken breasts evenly with olive oil and season both sides generously with garlic powder, salt, and black pepper.
04 - Place seasoned chicken on preheated grill pan and cook for 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
05 - In a large mixing bowl, combine cooked pasta, chopped romaine, cherry tomatoes, and Caesar dressing. Toss gently until all components are evenly coated.
06 - Divide pasta mixture among serving bowls. Top each portion with sliced grilled chicken, Parmesan cheese, garlic croutons, and freshly ground black pepper.
07 - Serve immediately while warm, or refrigerate for 30 minutes and serve chilled as preferred.
