Boil salted water and add the pasta, cooking until al dente, about 8-10 minutes. Drain and rinse with cold water.

Season the chicken breast with olive oil, salt, and pepper. Grill or pan-sear until cooked through, about 6-8 minutes on each side.

Wash and dry the romaine lettuce, then chop it into medium-sized pieces.

Whisk together mayonnaise, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and Parmesan until creamy.

In a large bowl, toss the cooled pasta, chicken, romaine, croutons, and Parmesan with enough dressing to coat.

Refrigerate for at least 30 minutes before serving to enhance flavors.