Cook the pasta according to the package directions. Before draining, reserve 70 mL of the pasta cooking water. Drain the pasta, then set both the pasta and reserved water aside to cool. The sauce should not be mixed with hot pasta or hot water.

Season the chicken with salt and black pepper. Cook it in a pan over medium heat until the thickest pieces reach 165°F (74°C). Let it rest briefly, then cut it into bite-size pieces.

Arrange the bacon on a baking tray. Bake at 400°F for approximately 8–10 minutes, checking it for the desired crispness. Let it cool, then chop it into small pieces.

Blend the cottage cheese and milk until smooth.

In a large bowl, combine the cooled pasta, chicken, bacon, blended cottage-cheese mixture and Caesar dressing. If the sauce is too thick, mix in the cooled reserved pasta water gradually. Do not heat the sauce in a pan.

Taste the fully cooked mixture and adjust salt and black pepper if needed. Add optional green onions and divide evenly into five portions.