Cook pasta in a large pot of salted boiling water for 8-10 minutes until al dente, then drain and rinse under cold water.

Season chicken breasts with salt, pepper, and olive oil. Cook in a grill pan or skillet over medium-high heat for 6-7 minutes per side until fully cooked. Let rest and slice.

Wash and dry romaine lettuce. Chop into bite-sized pieces.

In a large bowl, mix Caesar dressing ingredients if making homemade, or pour store-bought dressing.

Combine the cooked pasta, sliced chicken, chopped lettuce, croutons, and Parmesan in a serving bowl. Drizzle with dressing and toss until well combined.

Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.