Chicken Caesar Pasta Salad

Bring a large pot of salted water to a boil. Add 6 oz of penne pasta and cook according to package directions until al dente, about 10-12 minutes.

While pasta is cooking, season 12 oz of chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper on both sides.

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F.

Remove chicken from skillet and let rest for 5 minutes before slicing into thin strips.

Drain the pasta and rinse under cold water to stop the cooking process. Transfer to a large bowl and toss with 1 tbsp olive oil to prevent sticking.

Wash and chop 4 cups of romaine lettuce into bite-sized pieces. Halve 1 cup of cherry tomatoes.

In a small bowl, whisk together 3 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 2 minced garlic cloves, and remaining 1/4 tsp salt and 1/8 tsp black pepper to make the Caesar dressing.

Add the chopped romaine, halved cherry tomatoes, and sliced chicken to the bowl with the pasta.

Pour the dressing over the salad and toss gently to coat evenly.

Sprinkle 1/3 cup grated parmesan cheese and 1/2 cup croutons over the top.

Toss lightly once more and serve immediately, or refrigerate for up to 4 hours before serving.