1. Cook pasta in well-salted boiling water until al dente. Drain and rinse with cold water to stop cooking.

2. Prepare kale by removing stems, chopping leaves, and massaging with 1/2 tsp salt and 1 tbsp lemon juice for 2-3 minutes until softened.

3. Season chicken with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and cook chicken 5-6 minutes per side until internal temperature reaches 165°F. Rest, then slice.

4. In a bowl, whisk together Greek yogurt, remaining lemon juice, Parmesan, anchovy paste, and garlic. Slowly drizzle in olive oil while whisking to create a creamy emulsion.

5. Combine cooled pasta, massaged kale, sliced chicken, and dressing in a large bowl. Toss well.

6. Top with croutons just before serving and enjoy!