Begin by boiling a large pot of salted water over high heat. Once boiling, add rotini pasta and cook for 8-10 minutes until al dente, stirring occasionally. After cooking, drain the pasta and rinse it under cold water to stop cooking. Set aside to cool.

In a medium bowl, combine mayonnaise, Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, and minced garlic. Whisk until you achieve a smooth and creamy dressing. Adjust with salt and pepper if needed.

In your large bowl with cooled pasta, add cooked chicken and romaine lettuce. Pour the dressing over the top and gently toss using tongs until well mixed.

Before serving, sprinkle in croutons and gently toss to distribute them without losing their crunch.