Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool completely.

If using raw chicken, season with salt and pepper and cook in a skillet over medium heat for 6-7 minutes per side until fully cooked. Let cool, then dice or shred into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, cooked chicken, and chopped romaine lettuce. Toss gently to distribute evenly.

Pour Caesar dressing over the pasta mixture and add grated Parmesan cheese. Toss everything together until well coated with dressing.

Fold in the halved cherry tomatoes, lemon juice, black pepper, and additional salt if needed. Mix gently to combine.

Cover and refrigerate for at least 15 minutes to allow flavors to meld. Just before serving, top with croutons to maintain their crunch.

Give the salad a final toss, adjust seasoning if necessary, and serve chilled. Garnish with extra Parmesan cheese if desired.