Chicken Caesar Pasta Salad

Preheat oven to 400 degrees F. Place bacon strips on a foil-lined baking sheet and bake for 20-30 minutes, until crispy but not burnt. Remove from oven and set on a paper towel-lined plate. Once cooled slightly, cut the bacon into small pieces. Bring a large pot of water to boil, and add in 2 tablespoons kosher salt. When the water’s boiling, add in the pasta to cook until Al dente. Drain and set aside. In a large bowl, combine chicken pieces, 1 tablespoon kosher salt, black pepper, garlic powder, and cayenne pepper. Mix to evenly coat the chicken in the seasoning. Heat 1 tablespoon olive oil in a large pan over medium high. Add in the seasoned chicken and cook until all sides are lightly browned and the chicken’s cooked through. Set aside. Make the dressing. In a mixing bowl add in garlic, anchovies, and 1 teaspoon salt. Use a fork to mash the ingredients into a paste. Whisk in the egg yolks, then the lemon juice, then the Dijon mustard. Slowly whisk in 1/2 cup of olive oil, until the mixture is emulsified and creamy. In a very large bowl, add in the cooked pasta, cooked chicken, cooked bacon pieces, Parmesan cheese, cherry tomatoes, and romaine lettuce. Drizzle the Caesar dressing over top and mix to evenly coat the pasta salad. Enjoy!