Bring a large pot of salted water to a boil. Cook the pasta for 8-10 minutes until al dente. Drain and rinse under cold water.

Season the chicken with salt and pepper, then cook in a skillet over medium-high heat for 6-7 minutes on each side until cooked through. Let rest and slice.

Rinse romaine under cold water, shake off moisture, and chop into medium-sized pieces. Place in a mixing bowl.

In a separate bowl, whisk together Caesar dressing until smooth. Adjust flavors as necessary.

Combine chopped romaine, pasta, and chicken in the bowl. Toss to combine and add croutons.

Season with salt and pepper to taste. Cover and chill in the refrigerator for at least 30 minutes.

Toss before serving and garnish with Parmesan cheese and lemon wedges.