Save My kitchen was a mess of pots and pans one Tuesday night when I threw together pasta, leftover grilled chicken, and the tail end of a romaine head. I tossed it all with Caesar dressing straight from the bottle, and my partner looked up from his plate and said, This is actually really good. That offhand comment turned into a weekly staple. Now I make it on purpose, with better ingredients and a little more care, but it still carries that same easy, throw-it-together energy that made it work in the first place.
I brought this to a potluck once, still warm in a big glass bowl, and watched people go back for seconds before the main dishes even came out. One friend asked if I'd catered it. I laughed and told her it took less time than ordering takeout. She texted me for the recipe that night, and now she makes it for her book club every month.
Ingredients
- Boneless, skinless chicken breasts (about 400 g): These grill fast and slice clean, and the mild flavor soaks up the garlic and olive oil marinade without competing with the dressing.
- 250 g short pasta (penne, rotini, or farfalle): Short shapes hold the dressing better than long noodles and make the bowl easier to eat, especially if you're serving it cold.
- 1 large head romaine lettuce, chopped: Romaine stays crisp even when tossed with warm pasta, and its sturdy leaves don't wilt into mush like softer greens.
- 1 cup cherry tomatoes, halved (optional): These add a pop of sweetness and color, and their juice mixes into the dressing in a way that feels intentional.
- 120 ml Caesar dressing: The creamy, tangy backbone of the whole dish, it ties together the pasta, chicken, and greens without needing extra seasoning.
- 50 g freshly grated Parmesan cheese: Freshly grated melts slightly into the warm pasta and tastes sharper and nuttier than the pre-shredded stuff.
- 1 cup garlic croutons: They add crunch and a hit of garlic that echoes the marinade, and they soften just enough if you let the bowl sit for a few minutes.
- Freshly ground black pepper, to taste: A few cracks over the top brighten everything and add a little heat that balances the richness of the dressing.
- 1 tbsp olive oil: This keeps the chicken from sticking to the pan and helps the seasoning cling to the meat while it grills.
- 1 tsp garlic powder: It gives the chicken a savory depth without the risk of burnt fresh garlic on a hot grill pan.
- ½ tsp salt: Essential for seasoning the chicken before it cooks, so the flavor goes all the way through instead of just sitting on the surface.
- ¼ tsp black pepper: Adds a subtle kick to the marinade that complements the garlic without overpowering the mild chicken.
Instructions
- Cook the pasta:
- Boil the pasta in well-salted water until it has a slight bite, then drain and let it cool a bit if you're planning to serve this cold. The salt in the water is your only chance to season the pasta itself, so don't skip it.
- Preheat the grill pan:
- While the pasta bubbles away, get your grill pan or skillet screaming hot over medium-high heat. You want to hear a sizzle the moment the chicken hits the surface.
- Season the chicken:
- Brush each breast with olive oil, then sprinkle on the garlic powder, salt, and pepper, pressing gently so it sticks. The oil helps everything adhere and keeps the meat from drying out.
- Grill the chicken:
- Lay the chicken flat in the hot pan and let it cook undisturbed for 6 to 7 minutes per side, until the juices run clear and the internal temp hits 165 degrees. Resist the urge to flip it early or you'll lose those pretty grill marks.
- Rest and slice:
- Move the cooked chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Then slice it into strips, cutting against the grain so each piece stays tender.
- Toss the bowl:
- In a large bowl, combine the pasta, chopped romaine, cherry tomatoes if using, and Caesar dressing, tossing gently until everything is coated. The warmth of the pasta will wilt the lettuce just slightly, which I actually love.
- Top and serve:
- Pile the sliced chicken on top, then scatter Parmesan, croutons, and a few grinds of black pepper over everything. Serve it right away while it's warm, or chill it for 30 minutes if you prefer it cold.
Save One summer I packed this in a cooler for a picnic, and we ate it on a blanket under a tree while the kids ran around with kites. My friend said it tasted better outside, and I think she was right. Sometimes the setting makes the meal, but this bowl holds up no matter where you take it.
Serving It Your Way
I've served this warm on a weeknight when I needed something fast, and I've served it cold at a backyard lunch when I didn't want to turn on the stove. Both versions work, and honestly, the cold version might be even better the next day after the flavors have had time to mingle. If you're meal prepping, keep the croutons separate until you're ready to eat so they don't get soggy.
Swapping the Protein
The first time I made this for a vegetarian friend, I swapped the chicken for grilled tofu, and she cleaned her bowl without a word. Shrimp works beautifully too, especially if you toss them in the same marinade and cook them until they curl and turn pink. The Caesar dressing is forgiving enough to carry whatever protein you throw at it, so don't be afraid to experiment.
Make-Ahead and Storage Tips
This bowl keeps in the fridge for up to three days, though the lettuce will soften over time if it's already dressed. If you're prepping ahead, store the pasta, chicken, and lettuce separately, then toss everything together with the dressing right before you eat. The chicken reheats well in a skillet or microwave, or you can eat it cold straight from the container.
- Store the croutons in a separate baggie so they stay crunchy until the last minute.
- If the dressing thickens in the fridge, thin it with a teaspoon of water or lemon juice before tossing.
- Leftovers can be packed into mason jars for grab-and-go lunches, layering the heavier ingredients on the bottom and greens on top.
Save This bowl has become my answer to the question, What's for dinner when I don't feel like cooking. It's fast, it's flexible, and it always tastes like I tried harder than I did.
Kitchen Questions
- → Can I prepare this bowl ahead of time?
Yes, this bowl is excellent for meal prep. Cook the pasta and chicken, then store separately in airtight containers for up to 3 days. Assemble with fresh romaine and dressing just before serving to keep the salad crisp and prevent sogginess.
- → What's the best way to grill the chicken evenly?
Pound chicken breasts to uniform thickness before grilling to ensure even cooking. Use medium-high heat and avoid moving them frequently. Grill 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing to keep the meat tender and juicy.
- → Can I use different pasta shapes?
Absolutely. Penne, rotini, farfalle, or any short pasta works well. Choose shapes that hold the dressing nicely and mix easily with the salad components. Avoid long pasta like spaghetti as it doesn't combine as smoothly in a bowl setting.
- → How do I make this vegetarian?
Replace the chicken with pressed tofu cubes, grilled vegetable steaks (zucchini, portobello mushrooms), or chickpeas. For protein depth, add extra Parmesan, nuts like pine nuts, or seeds. The cooking time remains similar, making substitutions seamless.
- → What are good topping variations?
Beyond the classic toppings, try sun-dried tomatoes, roasted red peppers, artichoke hearts, or fresh herbs like basil. Swap croutons for toasted breadcrumbs or nuts. Anchovies add authenticity to Caesar flavoring. Lemon zest brightens the overall taste beautifully.
- → Is this bowl suitable for different diets?
Yes. Use gluten-free or whole wheat pasta for dietary needs. The core components adapt easily—substitute dressing as needed, check crouton ingredients, and swap proteins freely. It's naturally dairy-free if you omit Parmesan or use nutritional yeast instead.