Creamy Chicken Pasta (Print Version)

# Ingredients:

→ Pasta & Protein

01 - 8 slices of bacon, chopped up
02 - 1 pound of short pasta, like fusilli or rotini
03 - 1.5 pounds diced chicken breast or tenderloins

→ Toppings & Veggies

04 - ½ cup smashed garlic butter croutons
05 - 12 ounces of romaine lettuce, shredded
06 - ½ cup parmesan, shredded fresh, with extra for the topping

→ Dressings & Flavorings

07 - 2 tablespoons olive oil
08 - ½ cup creamy caesar dressing
09 - 2 tablespoons poultry seasoning (cajun or lemon pepper are great)
10 - ⅓ cup ranch dressing
11 - 1 teaspoon Salad Supreme seasoning, like Perfect Pinch brand

→ DIY Caesar Dressing (Optional)

12 - ¾ cup Parmigiano-Reggiano, finely grated
13 - 1 clove of garlic chopped in small bits
14 - 1 tablespoon dijon mustard
15 - ¼ teaspoon regular salt
16 - ½ teaspoon ground black pepper, freshly cracked
17 - 2 tablespoons lemon juice squeezed fresh
18 - 1 teaspoon Worcestershire sauce
19 - 1 cup mayonnaise

# Instructions:

01 - Toss diced chicken generously all over with cajun or lemon pepper spice, or whatever seasoning blend you like.
02 - On medium-low heat, fry diced bacon until crispy in a skillet. Lay on paper towels and pour out most of the grease from the pan.
03 - Add a splash of olive oil to the skillet, then cook the chicken for 3 to 4 minutes per side. Check it hits 165°F in the center.
04 - In salted boiling water, cook the pasta until it's just tender. Drain it and rinse with cold water to cool down.
05 - Grab a big bowl, mix the cooled pasta, cooked chicken, bacon, parmesan, Salad Supreme, and both dressings. Stir it together thoroughly.
06 - Right before eating, toss in lettuce and the crushed croutons. Sprinkle extra cheese and seasoning on top if you like.

# Notes:

01 - For leftovers, wait to mix in the romaine and croutons so they stay crisp.
02 - Great option for packed lunches or meal prep.
03 - Use store-bought dressing if you're not making one from scratch.

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