Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for about 8–10 minutes, or until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water for a minute to stop the cooking process and cool it down. Set the pasta aside while you prepare the other ingredients.

If you have grilled chicken on hand, shred or dice it into bite-sized pieces. If using rotisserie chicken, simply remove the skin, then chop the meat.

In a large mixing bowl, combine the cooled rotini pasta and the diced chicken. Pour in the Caesar dressing and add freshly grated Parmesan cheese. Use a large spoon or spatula to gently fold the ingredients together.

Just before serving, add the chopped romaine lettuce to the pasta and chicken mixture. Fold it in gently to preserve the crispness of the lettuce.

For an added crunch, sprinkle the croutons over the top of the salad right before serving and gently mix them in.

Plate the salad in individual bowls or on a large serving dish and optionally sprinkle additional Parmesan cheese or freshly cracked black pepper on top.