Make the Croutons: Preheat the oven to 350°F (176°C). Drizzle oil over the bread cubes. Season with salt and pepper. Toss until evenly coated. Spread in a single layer on a baking sheet and bake until golden brown and crisp, about 10–12 minutes. Set aside.

For the Caesar Dressing: In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. Slowly drizzle in extra-virgin olive oil while whisking constantly. Whisk in Parmesan cheese. Season with salt and black pepper to taste.

Make the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain, and set aside.

Make the Chicken: Meanwhile, place the flour in a shallow dish. Heat butter and oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Lightly dredge the chicken in the flour, shaking off any excess, and add it to the skillet. Brown the chicken, turning occasionally, 3–4 minutes per side. Remove the chicken to a plate and set aside.

Reserve some of the chopped celery for topping, and add the rest to the skillet, along with garlic and onion. Cook over medium-high heat until softened, 2–3 minutes. Deglaze the pan with broth, scraping up any browned bits from the bottom of the pan. Add heavy cream and hot sauce, and bring to a simmer.

Add the reserved chicken and pasta to the skillet. Season with a pinch of salt and pepper, and continue to cook until the sauce thickens and everything has come together, 1–2 minutes. Taste and adjust the spice level as needed.

Prepare the Caesar Salad: Toss Romaine lettuce with Caesar salad dressing and croutons.

Serve: Top the pasta with crumbled blue cheese and serve with Caesar salad and light beer.