Begin by pounding the boneless, skinless chicken breasts to a half-inch thickness for even cooking. Season both sides 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 per side, until it reaches an internal temperature of 165°F (74°C). Let it rest before dicing.

In a large pot, bring salted water to a rolling boil. Add your choice of pasta and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water to stop cooking. Set aside in a large mixing bowl.

In a medium bowl, whisk together mayonnaise, grated Parmesan cheese, Caesar dressing, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper. If too thick, thin with a splash of milk or cream.

Toss the cooled pasta in the mixing bowl with the dressing until well-coated. Fold in the diced chicken, chopped romaine lettuce, halved cherry tomatoes, and thinly sliced red onion.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. This enhances the taste.

Before serving, give the salad a gentle toss. Sprinkle croutons on top for added crunch.