Bring a large pot of salted water to a rolling boil, then add your choice of rotini or penne pasta. Cook the pasta for 8-10 minutes until al dente. Drain and rinse under cold water.

Heat a grill or stovetop pan over medium-high heat. Season chicken with salt and pepper, grill or pan-sear for about 6-7 minutes on each side until internal temperature reaches 165°F. Remove, let rest, and cut into bite-sized pieces.

Wash and dry the romaine lettuce. Chop it into bite-sized pieces, ensuring you remove any tough stems.

In a mixing bowl, combine Caesar dressing or whisk together homemade ingredients: mayonnaise, lemon juice, minced garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and grated Parmesan. Mix until smooth.

In a large bowl, combine cooled pasta, sliced chicken, chopped romaine, croutons, and Parmesan cheese. Drizzle with dressing and toss to coat evenly.

Cover the bowl and refrigerate for at least 30 minutes. Toss gently before serving, garnishing with extra Parmesan, black pepper, and lemon wedges if desired.