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

While the pasta cooks, season chicken breasts with salt, pepper, and olive oil. Grill for 6-7 minutes per side until fully cooked. Let rest, then slice or cube.

Chop the rinsed romaine lettuce into bite-sized pieces and set aside.

If making homemade Caesar dressing, whisk together ingredients in a bowl until creamy. Stir store-bought dressing if using.

In a mixing bowl, combine the cooled pasta, sliced chicken, chopped romaine, croutons, and additional Parmesan. Drizzle dressing and toss gently.

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

After chilling, give the salad a light toss, garnish with extra Parmesan and pepper, and serve with lemon wedges.