Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

Season chicken breasts with salt and pepper, grill for 6-7 minutes per side until golden brown and cooked through. Let rest, then slice.

Rinse and chop romaine lettuce into medium-sized pieces.

In a mixing bowl, whisk together the Caesar dressing ingredients until smooth and creamy.

In a large salad bowl, combine pasta, chicken, romaine, and croutons. Drizzle with dressing and toss to coat.

Taste and adjust seasoning with salt and pepper. Cover and refrigerate for at least 30 minutes.

Before serving, stir the salad and garnish with Parmesan and lemon wedges.