Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta and cook for 8–10 minutes, or until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water. Set aside in a large bowl.

While the pasta cooks, heat a skillet over medium-high heat. Season chicken breasts with salt and pepper, then grill or pan-sear for 6–8 minutes per side until cooked through. Let the chicken rest before slicing or cubing.

Wash your fresh romaine lettuce thoroughly, then chop it into bite-sized pieces. Combine the chopped romaine with the cooled pasta in the large bowl.

In a medium bowl, whisk mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and Parmesan cheese until smooth. Adjust seasoning with salt and pepper.

Add the sliced chicken, croutons, and Caesar dressing to the bowl with the pasta and romaine. Toss everything together until evenly coated.

Cover the bowl and refrigerate for at least 30 minutes before serving to enhance flavors.

Before serving, give the salad a gentle toss, and optionally garnish with extra Parmesan and lemon wedges.