Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool it down for the salad.

Season chicken breasts with salt, pepper, and a drizzle of olive oil. Grill or pan-sear until cooked through, then slice or cube into bite-sized pieces.

Wash and chop the romaine lettuce into medium-sized pieces that provide a satisfying crunch.

For homemade dressing, whisk together mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and freshly grated Parmesan until creamy.

In a large bowl, toss the cooled pasta, chicken, romaine lettuce, croutons, and Parmesan cheese with enough dressing to coat evenly. Adjust seasoning with salt and black pepper to taste.

Refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled, garnished with extra Parmesan, cracked black pepper, and lemon wedges if desired.