Bring salted water to a boil and add your pasta. Cook for 8-10 minutes until al dente, then drain and rinse under cold water to stop the cooking process.

Season the chicken breasts and grill or pan-sear over medium heat until cooked through and at an internal temperature of 165°F. Once done, slice them into bite-sized pieces.

Wash the romaine lettuce thoroughly to remove any dirt, then chop it into medium-sized pieces for a satisfying crunch in your salad.

If you're making homemade dressing, mix mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and Parmesan until creamy. If using store-bought, just stir well to combine.

In a large mixing bowl, combine cooled pasta, sliced chicken, chopped lettuce, croutons, and Parmesan. Drizzle with enough dressing to coat and toss gently. Season with salt and pepper to taste.

For the best flavors, cover the salad and refrigerate for at least 30 minutes before serving.