📖 Instructions

1. First, cook the pasta according to package directions. Make sure you do this first; otherwise, you'll be standing around waiting. I use angel hair for this recipe because its delicate strands work so well with the creamy Caesar dressing, but feel free to experiment! Don't overcook it, though; you want it al dente, so it holds its shape. Remember, perfectly cooked pasta should have a little bit of 'bite'.
2. While the pasta is cooking, let’s tackle the chicken. You can use pre-cooked rotisserie chicken to save time, or you can grill, pan-fry, or bake it. I usually bake mine with a sprinkle of garlic powder and paprika. Mmm, heavenly!
3. Once the chicken is cooked and cooled (slightly; it's ok if it's still a little warm!), cut it into bite-sized pieces. We don't want huge chunks of chicken overwhelming the delicate pasta.
4. Make the Caesar dressing. In a large bowl, whisk together mayonnaise, parmesan cheese, lemon juice, garlic powder, Worcestershire sauce (or a vegetarian substitute), salt and pepper. Adjust to your taste! I like mine a little on the tangy side; if you prefer a milder dressing, add less lemon juice. Taste as you go, that's the only way to make sure its perfect!
5. Once the pasta has finished cooking, drain it and rinse it with cold water. This stops the cooking process and prevents the pasta from sticking together. Its also important for achieving that perfect, cool pasta salad texture.
6. In the bowl with the Caesar dressing, gently toss in the cooked pasta and chicken. Be gentle, my friend! If you mix it too vigorously, the pasta may break.
7. Add croutons. Feel free to add your store-bought favorites or get creative and make your own. You can make your own with some crusty bread, olive oil, garlic powder, and a little bit of salt and pepper, then toast until crispy. Again, optional.
8. Finally, give everything another gentle toss. Taste and season with additional salt and pepper if necessary. And then? You're almost there.
9. Serve immediately or chill for later. Either way, you are going to love this. Seriously. I'm not joking. Garnish with extra parmesan and fresh parsley. And enjoy!