Step by step

Method

4 steps

1. 1

   Cook 12 oz short pasta in salted water until al dente. Rinse briefly under cool water and drain really well — wet pasta dilutes the Caesar into a watery mess. Pat the colander with a towel if it's still dripping.

2. 2

   In a large bowl, toss the pasta with 2 cups chopped cooked chicken, ¾ cup Caesar dressing, and ½ cup grated Parmesan until every piece looks coated. Taste — it should be tangy and salty like a good Caesar, not bland.

3. 3

   Right before serving, fold in 4 cups chopped romaine and 1½ cups croutons so the lettuce stays crisp and the croutons don't go soggy. Don't dress the greens hours ahead.

4. 4

   Finish with black pepper and a squeeze of lemon. Serve cold or cool room temp. You want creamy Caesar pasta with crisp romaine and crunchy croutons — not wilted greens or a dry underdressed bowl.