Boil salted water in a large pot and cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Season chicken breasts with salt and pepper, cook in a skillet over medium heat for 6-7 minutes on each side until golden brown and fully cooked. Let rest before slicing.

In a large mixing bowl, combine cooled pasta and chopped romaine lettuce. Add Caesar dressing and toss until well coated.

Fold in sliced chicken and halved cherry tomatoes. Optionally add other veggies like cucumbers or bell peppers.

Sprinkle grated Parmesan cheese and croutons over the salad.

Refrigerate the salad for about 30 minutes before serving to enhance flavors.

Toss the salad again before serving, either cold or at room temperature.