1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package directions until al dente, usually about 10-12 minutes. You want it tender but still with a slight bite.

2. Drain and cool the pasta: Once cooked, drain the pasta thoroughly in a colander. Rinse it with cold water to stop the cooking process and cool it down quickly. This prevents the pasta from becoming mushy and helps the salad stay fresh. Let it drain well.

3. Prepare the chicken: While the pasta cooks, shred or dice your cooked chicken into bite-sized pieces. Aim for uniform pieces so they distribute evenly throughout the salad.

4. Whisk the homemade dressing: In a medium bowl, combine the mayonnaise, grated Parmesan cheese, fresh lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, black pepper, and salt. Whisk vigorously until all ingredients are well combined and the dressing is smooth.

5. Emulsify the dressing: Slowly drizzle in the olive oil while continuously whisking the dressing. This helps to emulsify it, making it creamy and cohesive. Then, gradually whisk in the milk until the dressing reaches your desired consistency – it should be pourable but still thick enough to coat the pasta.

6. Combine all ingredients: In a large mixing bowl, add the cooled pasta and the shredded or diced chicken. Pour the homemade Caesar dressing over the pasta and chicken.

7. Toss to coat: Gently toss all the ingredients together until the pasta and chicken are evenly coated with the dressing. Make sure every piece gets a good layer of that delicious flavor.

8. Serve and garnish: Serve the pasta salad immediately, or chill it for at least 30 minutes for flavors to meld. Garnish with extra grated Parmesan cheese before serving, if desired.