Instructions

1. Bring a large saucepan of heavily salted water to a boil. Add 8 ounces dried rotini pasta and cook according to package directions until al dente, 9 to 11 minutes. Meanwhile, cook the chicken.
2. Pat 1 pound boneless, skinless chicken breasts dry with paper towels and cut into 1-inch cubes. Season all over with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a 12-inch or larger skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook, flipping occasionally, until cooked through and browned all over, 6 to 8 minutes total. Remove the skillet from the heat.
4. When the pasta is ready, drain and rinse with cold water to cool. Drain well.
5. Prepare the following, adding each to the same large bowl as you complete it: Core and chop 1 small heart romaine lettuce into bite-sized pieces (about 3 cups). Shave 1 ounce Parmesan cheese with a vegetable peeler into shards (about 1/2 cup).
6. Add the pasta, chicken, 1 pint grape tomatoes, 1 1/2 cups croutons, and 1/2 cup creamy Caesar dressing. Toss to coat. Garnish with more Parmesan cheese shards if desired.