Begin by evenly pounding the chicken breasts and seasoning with garlic powder, onion powder, paprika, salt, and black pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5–7 minutes on each side until the internal temperature reaches 165°F (74°C). Let it rest then dice.

In a large pot, boil salted water. Add the pasta and cook for 8–10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, whisk together mayonnaise, Parmesan cheese, Caesar dressing, lemon juice, mustard, minced garlic, salt, and pepper. Adjust thickness if necessary.

In a serving bowl, combine pasta, chicken, and dressing mixture. Add romaine, tomatoes, and onion. Toss gently.

Cover and refrigerate for at least 30 minutes to meld flavors.

Before serving, toss again and add croutons on top.