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

Heat grill or skillet over medium-high heat. Season chicken with salt, pepper, and olive oil. Cook until golden and internal temperature reaches 165°F, about 6-8 minutes per side.

Wash romaine lettuce thoroughly and chop into medium-sized pieces.

In a medium bowl, whisk together all dressing ingredients until smooth. Adjust seasonings to taste.

In a large mixing bowl, combine cooked pasta, sliced chicken, chopped romaine, and croutons. Drizzle with dressing and toss gently.

Cover and chill in the refrigerator for at least 30 minutes to meld flavors.

Serve chilled or at room temperature, optionally garnished with additional Parmesan and lemon wedges.