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

Prepare the Chicken: Season the chicken breasts with salt and pepper. Grill or pan-cook for 6-7 minutes on each side until golden brown. Let rest before slicing.

Chop the Romaine: Chop the romaine lettuce into bite-sized pieces and place in a large mixing bowl.

Make the Caesar Dressing: In a separate bowl, whisk together mayonnaise, lemon juice, minced garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and Parmesan.

Combine Ingredients: Add cooled pasta, sliced chicken, romaine, croutons, and extra Parmesan to the mixing bowl. Toss with Caesar dressing.

Chill the Salad: Cover and refrigerate for at least 30 minutes.

Serve and Garnish: Toss before serving, garnish with extra Parmesan, black pepper, and lemon wedges.