Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente—you want it to have a slight resistance when bitten, as it will soften slightly when mixed with the dressing. The water should smell faintly of the sea. Drain the pasta in a colander and rinse it briefly under cold water to stop the cooking process, then toss with 1 tablespoon of olive oil to prevent sticking. Set aside.

While the pasta cooks, season your chicken thighs on both sides with a good pinch of salt and a crack of black pepper. Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat until it shimmers and moves like water across the pan. Lay the chicken thighs in a single layer—you should hear a satisfying sizzle. Cook for 6-7 minutes without moving them, until the underside is a deep golden brown and releases easily from the pan. Flip and cook for another 5-6 minutes, until the internal temperature reaches 74°C and the juices run clear. The smell should be nutty and savoury. Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing into bite-sized pieces.

Reduce the heat in the pan to medium-low. Add the remaining 2 tablespoons of olive oil and the minced garlic. Cook, stirring constantly, for about 30 seconds until the garlic is fragrant and just starting to turn a pale straw colour—do not let it brown, or it will turn bitter. Add the chopped anchovies and stir them into the oil, using a wooden spoon to mash them into a paste. They will dissolve almost completely, leaving behind a deep, savoury aroma. Remove the pan from the heat.

In a large mixing bowl, whisk together the yoghurt, grated Parmesan, lemon juice, Dijon mustard, and the warm garlic-anchovy oil mixture. The dressing should be thick, creamy, and pale yellow with flecks of black pepper. Taste it and adjust the salt and lemon juice to your liking—it should be tangy and rich, not cloying.

Add the cooled pasta, chopped romaine lettuce, sliced chicken, and capers (if using) to the bowl with the dressing. Use two large spoons or your hands (gloved, if you prefer) to toss everything together gently but thoroughly. You want every piece of pasta and every shred of lettuce to be coated in that creamy, savoury dressing. The lettuce should stay crisp, not limp.

Transfer the salad to a large serving platter or divide it immediately into your meal-prep containers. Finish with a final grating of fresh Parmesan and a crack of black pepper over the top. If serving later, wait to add the final Parmesan until just before eating.