Bring a large pot of salted water to a rolling boil. Add rotini or penne pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse with cold water.

Season chicken breasts with salt and pepper. Heat a skillet over medium heat with olive oil, and cook chicken for about 6-7 minutes on each side until golden brown and cooked through. Slice into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, chopped romaine lettuce, and Caesar dressing, starting with a few tablespoons and tossing to coat evenly.

Gently fold in sliced chicken and halved cherry tomatoes. Add any optional vegetables like diced cucumbers.

Sprinkle with grated Parmesan cheese and croutons for added texture. Toss gently.

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

Once chilled, give the salad a gentle toss and serve garnished with additional Parmesan or colorful veggies if desired.