Preheat the oven to 190°C/ Gas Mark 5. Pour 2tbsp of the Caesar dressing over the chicken breasts, cover loosely with foil and bake in the oven for 15-20 minutes or until the chicken is cooked through and the juices run clear when the meat is pierced.
Blend the ciabatta and Parmesan in a food processor into a rough crumb, spread onto a baking tray and toast for 5 minuets, until crisp. In a large pan of salted water cook the penne pasta according to the packets instructions, drain, toss in the olive oil and set aside to cool.
Shred the cooked chicken, add to the pasta along with the anchovies and lettuce. Mix the remaining dressing with 1tbsp of water, pour over the pasta. Gently mix together all the ingredients, making sure everything is thoroughly coated in the dressing, top with the crispy Parmesan crumbs and serve.
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