Marinate the chicken breast for about 15 minutes with olive oil, garlic powder, salt, and pepper. Cook on a grill or skillet over medium-high heat for 5-7 minutes per side.

Cook the pasta in a boiling pot of salted water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the sliced chicken, pasta, and chopped romaine lettuce. Add croutons and mix gently.

Drizzle Caesar dressing over the salad mixture and toss until well-coated.

Serve the salad on plates, garnished with freshly grated Parmesan cheese.