Begin by pounding the boneless, skinless chicken breasts to an even thickness for consistent cooking. Season both sides generously with garlic powder, onion powder, paprika, black pepper, and salt. Heat olive oil in a skillet over medium-high heat, then add the chicken. Cook for about 5-7 minutes on each side, or until golden brown and cooked through.

In a large pot, bring salted water to a rolling boil before adding your chosen pasta. Cook until al dente, typically 8-10 minutes, stirring occasionally. Once cooked, drain and rinse under cold water to halt cooking.

In a mixing bowl, whisk together the mayonnaise, grated Parmesan cheese, and Caesar salad dressing. Add lemon juice and Dijon mustard, along with minced garlic. Adjust consistency with milk or cream if needed.

In a large mixing bowl, add the cooled pasta and pour the creamy dressing over it. Toss gently. Fold in diced chicken, chopped romaine lettuce, halved cherry tomatoes, and diced red onion. Be careful not to overmix.

Cover the salad with plastic wrap or transfer to an airtight container. Chill for at least 30 minutes to let the flavors meld.

Just before serving, take the salad from the fridge and give it a gentle toss. Add croutons on top. Serve as a refreshing main course or side dish.