Chicken Caesar Pasta Salad

Gather the ingredients.

Bring a large pot of well-salted water to a boil over high heat. Once the water is boiling, add 8 ounces fusilli and cook until al dente according to package instructions.

Drain the pasta in a colander and let cool for at least 5 minutes.

While the pasta is boiling, place 3 anchovies, coarsely chopped, 3 cloves garlic, coarsely chopped, and 1/2 teaspoon fine salt in a mound on a cutting board and chop all together until combined. Drag the knife across the ingredients on the cutting board until a paste forms, then transfer to a glass measuring cup.

Add the zest of 1 large lemon, 3 tablespoons freshly squeezed lemon juice, 1 large egg yolk, and 2 teaspoons Dijon mustard to the measuring cup and whisk to combine.

While whisking, slowly add 5 tablespoons olive oil until emulsified. Add 3 tablespoons finely grated Parmigiano-Reggiano and whisk until smooth.

Add the remaining 1 tablespoon olive oil to a large skillet over medium heat. Once the oil begins to shimmer, add 3 slices sourdough bread, cubed or torn into 1-inch pieces and cook, without moving, until golden brown, about 2 minutes.

Flip the bread over and continue cooking until golden brown, about 2 minutes. Season with salt to taste. Set aside.

Add the cooked pasta, 3 cups shredded rotisserie chicken, 4 cups coarsely chopped romaine hearts and the Caesar dressing to a large bowl and toss to combine. Add the reserved croutons, and toss to combine. Top with more grated Parmigiano-Reggiano and freshly ground black pepper before serving.