# What You'll Need:
→ Marinade
01 - 1 tbsp olive oil
02 - 1 tsp garlic powder
03 - ½ tsp salt
04 - ¼ tsp black pepper
→ Protein & Pasta
05 - 2 boneless, skinless chicken breasts (about 14 oz)
06 - 9 oz 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
# Cooking Steps:
01 - Bring salted water to boil in a large pot. Cook pasta according to 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 the pasta cooks.
03 - Brush chicken breasts with olive oil. Season both sides evenly with garlic powder, salt, and pepper.
04 - Place chicken on hot grill pan. Cook for 6–7 minutes per side until juices run clear and internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
05 - Combine cooked pasta, chopped romaine lettuce, and halved cherry tomatoes in a large mixing bowl. Pour Caesar dressing over the mixture and toss gently until evenly coated.
06 - Distribute pasta mixture among serving bowls. Arrange sliced grilled chicken on top. Sprinkle with Parmesan cheese and garlic croutons. Finish with freshly ground black pepper. Serve immediately warm, or refrigerate 30 minutes for a cold version.
