Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

Season chicken breasts with salt and pepper. Grill or skillet cook for about 6-7 minutes per side until cooked through, reaching an internal temperature of 165°F.

Chop the washed romaine lettuce into medium-sized pieces.

If using homemade dressing, whisk together mayonnaise, lemon juice, minced garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and grated Parmesan until creamy and smooth.

In a large mixing bowl, combine the cooled pasta, chopped chicken, chopped lettuce, croutons, and Caesar dressing. Toss gently to coat evenly.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.