Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and rinse briefly under cool water to stop cooking. Toss with a drizzle of olive oil so it doesn’t stick. Let it cool.

Prepare the chicken. Use leftover grilled or rotisserie chicken, or quickly sear seasoned chicken breasts in a skillet with olive oil until cooked through. Let rest, then chop or shred into bite-size pieces.

Make the dressing. In a bowl, whisk mayonnaise, yogurt, Parmesan, lemon juice, Dijon, anchovy paste, Worcestershire, and garlic. Whisk in olive oil. Thin with a splash of water until creamy and pourable. Taste and season with pepper and a pinch of salt if needed.

Prep the greens and extras. Chop the romaine into bite-size pieces. Halve tomatoes if using. Crumble bacon. Shave extra Parmesan for finishing.

Toss the base. In a large bowl, combine cooled pasta and chicken. Add about two-thirds of the dressing and toss until evenly coated.

Add the crunch and greens. Fold in romaine, Parmesan, and croutons or toasted breadcrumbs. Add remaining dressing to taste. Finish with lemon zest and an extra squeeze of lemon juice for brightness.

Adjust and serve. Taste for salt, pepper, and acidity. Top with more shaved Parmesan and black pepper. Serve right away if you like your romaine super crisp.