Chicken Bacon Caesar Pasta Salad

Season the diced chicken generously with your choice of seasoning (Cajun or lemon pepper works well).
In a skillet over medium-low heat, cook the diced bacon until crispy. Transfer to a paper towel-lined plate to drain.
Remove most of the bacon grease from the skillet, then add olive oil. Cook the chicken for 3-4 minutes per side, or until the internal temperature reaches 165°F.
Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
Combine the Salad:

In a large mixing bowl, combine the cooled pasta, cooked chicken, crispy bacon, Parmesan cheese, salad seasoning, and your choice of Caesar and ranch dressing.
If storing leftovers, don’t mix in the romaine lettuce or croutons to prevent wilting and sogginess.
Serve:

To serve, top with extra Parmesan cheese and a sprinkle of salad seasoning. Add the romaine lettuce and croutons just before serving for added freshness and crunch.
Serving and Storage Tips