1finely minced anchovy filet or ¼ teaspoon anchovy pasteoptional
Kosher salt and freshly ground pepper to taste
½cupfinely grated Parmesan cheesedivided
2large hearts of romainechopped into bite-sized pieces
1cupchopped red onion
Cook the pasta in a big pot of salted water according to package directions.
Meanwhile, make the Caesar dressing: In a container with a lid (or the food processor), add the olive oil, mayonnaise, lemon juice, Dijon, Worcestershire sauce, garlic, anchovy (if using), salt and pepper. Cover tightly and shake to combine well, or process to blend. Add half the Parmesan and shake or pulse again to combine.
When the pasta is cooked, drain it well, then place into a large bowl. Add the Caesar dressing and toss to coat well. Allow the pasta to cool to room temperature. Add the chicken, romaine, and red onion to the bowl with the remaining Parmesan and toss again.