Cook the pasta according to package instructions in a large pot of salted boiling water for about 8-10 minutes until al dente. Drain and rinse under cold water.

Heat olive oil in a skillet over medium heat. Add garlic powder and stir for 30 seconds until fragrant. Remove from heat and let cool.

Dice the cooked chicken breast into bite-sized pieces.

In a large bowl, combine cooled rotini pasta, diced chicken, and chopped Romaine lettuce. Toss gently.

Drizzle Caesar dressing over the salad mix and toss until evenly coated.

Add grated Parmesan cheese and gently toss again. Adjust seasoning with salt and black pepper as desired.

Top with croutons just before serving.

Serve immediately or chill for up to an hour before serving.