Start by pounding the boneless, skinless chicken breasts to an even thickness, ensuring uniform cooking.

In a small bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture generously on both sides of the chicken breasts.

Heat two tablespoons of olive oil in a skillet over medium heat. Once shimmering, add the seasoned chicken and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F.

Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. Then dice the chicken into bite-sized pieces.

Bring a large pot of salted water to a rolling boil.

Add your choice of pasta to the boiling water. Cook according to package instructions for about 8-10 minutes or until al dente.

Once the pasta reaches the desired doneness, drain it in a colander and rinse briefly under cold water.

To cool the drained pasta quickly, spread it out on a baking sheet in a single layer.

In a mixing bowl, whisk together mayonnaise, grated Parmesan, Caesar dressing, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper.

If you'd like a thinner consistency for your dressing, gradually stir in milk or cream until desired.

In a large mixing bowl, add the cooled pasta and pour the prepared dressing over it. Toss gently but thoroughly.

Carefully fold in the diced chicken.

Add the chopped romaine lettuce, halved cherry tomatoes, and sliced red onion to the bowl. Toss gently to combine.

Cover the salad and refrigerate for at least 30 minutes.

Just before serving, mix in croutons.

Garnish with extra grated Parmesan cheese before serving.