Prepare the chicken: Season both chicken breasts generously with salt, pepper, and a drizzle of olive oil. Preheat your grill or grill pan to medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing into strips.

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. This keeps your pasta from getting mushy!

Make the dressing: In a medium bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and anchovy paste if using. Add water gradually until you reach your desired consistency. Season with salt and pepper to taste.

Chop the lettuce: Wash and dry your romaine lettuce thoroughly, then chop it into bite-sized pieces. Nobody wants watery pasta salad, so make sure it's completely dry!

Combine everything: In a large mixing bowl, add the cooled pasta, chopped romaine, halved cherry tomatoes, and half of the Parmesan cheese. Pour the Caesar dressing over everything and toss until well coated.

Add the chicken and toppings: Top the pasta salad with sliced grilled chicken, remaining Parmesan cheese, and croutons just before serving. This keeps the croutons crunchy and the chicken prominent.