Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente (usually around 10-12 minutes). Drain well in a colander, rinse briefly with cold water to stop the cooking process, and set aside.

Prepare the Chicken: While the pasta is cooking, prepare the chicken. Pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper.

Cook the Chicken: Heat 1 tbsp of olive oil in a large frying pan over a medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (the internal temperature should reach 74°C). Transfer to a cutting board and let it rest for 5 minutes before slicing into bite-sized pieces.

Make the Croutons: Cut the bread into 2cm cubes. In the same frying pan you used for the chicken, add the 2 tbsp of olive oil and the crushed garlic. Warm over a medium heat for a minute, then add the bread cubes. Toss to coat and cook for 5-7 minutes, turning frequently, until the croutons are golden brown and crisp on all sides. Remove from the pan and set aside.

Whip up the Dressing: In a medium bowl, mash the chopped anchovies and minced garlic into a paste using the back of a spoon. Whisk in the egg yolks, Dijon mustard, and lemon juice until combined.

Emulsify the Dressing: While whisking continuously, slowly drizzle in the light olive oil in a thin, steady stream. Keep whisking until the dressing is thick, creamy, and emulsified. I find that this step is crucial for getting that perfect texture. Finally, stir in the 50g of grated Parmesan and season with salt and pepper to taste. The history of the Caesar salad is fascinating, but this dressing is what makes it timeless.

Assemble the Salad: In a very large bowl, combine the cooked pasta, sliced chicken, and chopped romaine lettuce. Pour over about two-thirds of the dressing and toss gently until everything is lightly coated.

Serve: Add the homemade croutons and give it one final, gentle toss. Divide the Chicken Caesar Pasta Salad among serving plates. Top with extra shaved Parmesan and a good crack of black pepper. Serve immediately with the remaining dressing on the side.