Bring a large pot of salted water to a rolling boil, then cook the rotini pasta for 8-10 minutes until al dente. Drain and rinse with cold water.

Rinse the romaine lettuce under cold water, pat dry, and chop into bite-sized pieces.

In a large mixing bowl, combine cooled pasta, chopped romaine, and shredded chicken. Add shredded Parmesan and croutons.

Pour Caesar dressing over the salad and toss gently until all ingredients are coated.

Serve immediately, garnishing with extra Parmesan and croutons if desired.