Begin by bringing a large pot of salted water to a boil over high heat. Add pasta and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.

While the pasta cooks, season the chicken breasts with salt and pepper. Grill or pan-sear over medium heat for about 6-7 minutes per side until cooked to 165°F. Let it rest, then slice or cube.

Chop the romaine lettuce into medium-sized pieces.

For homemade dressing, mix together mayonnaise, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and Parmesan cheese.

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

Cover and refrigerate for at least 30 minutes before serving.