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

While the pasta cools, dice or shred the cooked chicken breast and chop the romaine lettuce into bite-sized pieces.

Once the pasta has cooled, transfer it to the mixing bowl with chicken and romaine. Toss gently to combine.

Drizzle Caesar dressing over pasta, chicken, and greens. Toss gently to evenly coat.

Sprinkle grated Parmesan cheese over the salad and season with salt and pepper. Toss to combine.

Add croutons just before serving and garnish with fresh parsley or basil if desired.