# What You'll Need:
→ Pasta
01 - 12 oz rotini pasta
→ Chicken
02 - 2 boneless, skinless chicken breasts (about 1 lb)
03 - 1 tbsp olive oil
04 - 1/2 tsp garlic powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Bacon
07 - 4 slices bacon
→ Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 2 cups romaine lettuce, chopped
10 - 1/4 cup red onion, thinly sliced (optional)
→ Caesar Dressing
11 - 1/2 cup mayonnaise
12 - 1/4 cup grated Parmesan cheese
13 - 2 tbsp lemon juice
14 - 2 tsp Dijon mustard
15 - 1 tsp Worcestershire sauce
16 - 2 anchovy fillets, finely minced (or 1 tsp anchovy paste; optional but recommended)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2 to 3 tbsp whole milk (to thin, as needed)
→ Toppings
20 - 1/4 cup Parmesan cheese, shaved or grated
21 - 1/2 cup croutons
22 - Freshly ground black pepper, to taste
# Steps to Follow:
01 - Bring salted water to a boil and cook rotini according to package directions until al dente. Drain, rinse under cold water, and set aside.
02 - Preheat grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, salt, and pepper. Grill or sear for 6–7 minutes per side until fully cooked. Let rest for 5 minutes, then slice into bite-sized pieces.
03 - In a skillet over medium heat, cook bacon slices until crispy. Transfer to paper towels to drain and cool, then crumble into pieces.
04 - In a large bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovies if using, minced garlic, and black pepper. Gradually add milk to reach desired creamy consistency.
05 - In a large salad bowl, combine cooked pasta, sliced chicken, bacon bits, cherry tomatoes, romaine lettuce, and red onion if using.
06 - Pour the Caesar dressing over the salad mixture and toss thoroughly to coat all ingredients evenly.
07 - Finish by sprinkling shaved Parmesan, croutons, and extra black pepper on top. Serve chilled or at room temperature.
