# What You 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)
17 - 1 garlic clove, minced
18 - 1/4 tsp black pepper
19 - 2–3 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
# How To Make It:
01 - Boil salted water and cook rotini pasta until al dente according to package instructions. Drain, rinse under cold water, and set aside.
02 - Heat a grill pan or skillet over medium-high heat. Coat chicken breasts with olive oil, garlic powder, salt, and black pepper. Grill or pan-sear for 6 to 7 minutes per side until fully cooked. Allow to rest for 5 minutes, then slice into bite-sized pieces.
03 - In a skillet over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble into small pieces once cooled.
04 - Combine mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced anchovies (if using), minced garlic, and black pepper in a bowl. Whisk thoroughly, adding milk gradually until desired creamy consistency is achieved.
05 - In a large bowl, combine cooked pasta, grilled chicken pieces, crumbled bacon, halved cherry tomatoes, chopped romaine lettuce, and sliced red onion if desired.
06 - Pour Caesar dressing over the salad mixture and toss until everything is evenly coated.
07 - Top with shaved Parmesan cheese, croutons, and additional freshly ground black pepper. Serve chilled or at room temperature.
