Cook the pasta first. Bring a large pot of water to a boil, salt to taste. Once the water is boiling, add in the pasta and cook until it is al dente. This should take approximately 11-12 minutes or see the box for instructions.

When the pasta is done cooking, drain and rinse it thoroughly with cold water. Set it aside to cool while you prepare the dressing and remaining ingredients.

Now make the Toasted Garlic Panko Breadcrumbs. Set aside to cool completely.

Make the Classic Homemade Caesar Dressing.

Then chop the heads of romaine lettuce and add to a large bowl.

Take the rotisserie chicken apart, for this recipe I like using the breast. You can cut it into bite size pieces or tear it.

Finally, assemble the salad by adding the pasta into the bowl with the lettuce, along with the chicken, toasted panko breadcrumbs and freshly grated parmesan cheese, and then pour the dressing on top of the pasta salad.

Toss to fully combine, then serve the salad and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.