Prepare the chicken by patting the breasts dry. Combine olive oil, Italian seasoning, garlic powder, onion powder, black pepper, and salt; rub this mixture onto the chicken.

Cook the chicken by pan-frying, grilling, or baking until golden brown and cooked through (165°F internal temperature), about 5-8 minutes per side or 20-25 minutes baked.

Rest for 5-10 minutes, then dice into ½ to ¾ inch cubes.

Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water.

Transfer cooled pasta to a large bowl, drizzling with olive oil, and toss to prevent sticking.

Combine mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire sauce, minced garlic, anchovy paste (if using), black pepper, and salt in a medium bowl. Whisk until smooth.

Adjust the dressing consistency by adding cold water or milk, one tablespoon at a time, whisking to reach desired pouring consistency.

Add the diced, cooled chicken to the bowl with pasta. Pour about two-thirds of the dressing over and toss gently to coat thoroughly.

Add fresh ingredients such as cherry tomatoes and cucumber (if using) and chopped Romaine lettuce. Pour the remaining dressing and gently toss everything together.

Cover the bowl and refrigerate for at least 1-2 hours.

Before serving, give the salad a gentle toss, add croutons, sprinkle with extra Parmesan cheese, and serve immediately.