Bring a large pot of salted water to a boil.

Add pasta and cook according to package instructions until al dente.

Drain the pasta and rinse it with cold water to stop the cooking process. Set aside.

If using pre-cooked chicken, shred or dice it into bite-sized pieces.

If cooking fresh chicken, season it with salt and pepper.

Heat a skillet over medium heat with a tablespoon of olive oil and cook the chicken until golden brown and fully cooked (about 6-8 minutes per side).

Let the chicken rest for a few minutes before slicing.

Preheat the oven to 375°F (190°C).

In a mixing bowl, toss cubed bread with olive oil, garlic powder, Italian seasoning, salt, and pepper.

Spread the bread cubes on a baking sheet in a single layer.

Bake for 10-12 minutes or until golden and crispy, stirring halfway through.

Let cool before adding to the salad.

In a large mixing bowl, combine the cooked pasta, romaine lettuce, cherry tomatoes, red onion, and chicken.

Add the grated Parmesan cheese and black pepper.

Pour in the Caesar dressing and toss gently to coat all ingredients evenly.

Top with homemade or store-bought croutons and any optional garnishes.

Serve immediately or refrigerate for up to 24 hours before serving.