Chicken Caesar pasta

Flatten the chicken breast to an even thickness so it cooks evenly.

Coat with a little Dijon, a tiny bit of olive oil, salt and pepper; flip and repeat.

Grill on a warm grill; do not overcook. Pull at about 160.

Melt butter in a small pan, add panko, garlic powder and black pepper, and toss until the crumbs are coated and get crispy.

Turn the chicken 45 degrees for crosshatch marks; flip when the white cooked part creeps up around the edge, then repeat the marks on the second side for a couple of minutes.

Move the chicken to a clean sheet pan, not the one the raw chicken was on.

Mix lemon juice, grated Parmesan, Dijon, Worcestershire sauce, an egg and black pepper.

Boil the bucatini in lightly salted water 8 to 9 minutes, to al dente.

In a big pan, heat olive oil with garlic, anchovy paste, red pepper flakes and black pepper until fragrant; turn the heat down.

Temper the egg mixture with a little pasta water taken after the pasta has cooked four or five minutes, then add it to the pan; do not boil it away.

Add the pasta with a little water clinging to it and mix; add pasta water a small ladle at a time until creamy and the sauce coats.

Cut the chicken. Plate the pasta, top with more cheese, the crumbs and the chicken.