Bring a large pot of salted water to a boil. Add the pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water, then set aside.

Heat a grill pan over medium-high heat. Season chicken with salt and pepper, grill for 6-7 minutes each side until fully cooked. Let rest before slicing.

Rinse and dry the romaine lettuce, chop into medium pieces, and place in a large mixing bowl.

In a separate bowl, whisk together the Caesar dressing ingredients until smooth and creamy.

In the mixing bowl with romaine, combine cooled pasta, sliced chicken, and croutons. Drizzle dressing over and toss gently to coat.

Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 30 minutes.

Before serving, stir gently and garnish with additional Parmesan cheese and lemon wedges if desired.