Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 8-10 minutes until al dente. Drain and rinse with cold water.

Season chicken breasts with salt, pepper, and olive oil. Heat grill or frying pan over medium-high heat. Cook chicken for 6-8 minutes per side until cooked through. Let rest and slice into bite-sized pieces.

Rinse romaine lettuce under cold water and chop into bite-sized pieces. Place in a large mixing bowl.

If making homemade dressing, combine mayonnaise, lemon juice, minced garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and grated Parmesan in a bowl. Whisk until smooth.

In the bowl with romaine, add cooled pasta, sliced chicken, croutons, and Parmesan. Toss together and drizzle with Caesar dressing to coat.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving and season to taste.