Delicious rotini with grilled chicken, bacon, romaine, and creamy Caesar dressing for a satisfying meal.
# 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 dressing 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 Steps:
01 - Boil salted water and cook rotini pasta according to package directions until al dente. Drain and rinse under cold water; set aside.
02 - Heat grill pan or skillet over medium-high heat. Rub chicken breasts with olive oil, garlic powder, salt, and black pepper. Grill or sear 6 to 7 minutes per side until cooked through. Rest for 5 minutes, then slice into bite-sized pieces.
03 - In a skillet over medium heat, cook bacon until crisp. Transfer to paper towels to drain and cool, then crumble.
04 - Whisk together mayonnaise, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, anchovies (if using), minced garlic, and black pepper. Add milk gradually until desired creamy consistency is achieved.
05 - Combine cooked pasta, grilled chicken slices, bacon bits, cherry tomatoes, chopped romaine, and red onion (if using) in a large bowl.
06 - Pour Caesar dressing over the salad and toss thoroughly to coat all ingredients evenly.
07 - Garnish with shaved Parmesan, croutons, and freshly ground black pepper. Serve chilled or at room temperature.
