Cook the Chicken: Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken and cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and set it aside to rest for a few minutes. Slice the chicken into thin strips or bite-sized pieces once rested.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, about 8-10 minutes, or until al dente. Drain the pasta and rinse under cold water to stop the cooking process. Set the pasta aside to cool.

Make the Caesar Dressing: In a medium bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, garlic, Worcestershire sauce, and black pepper. Taste and add salt if needed. Whisk until smooth and creamy.

Assemble the Salad: In a large bowl, combine the cooked pasta, sliced chicken, chopped lettuce, crumbled croutons, and grated Parmesan. Pour the dressing over the salad and toss everything together until well coated.

Serve: Garnish with extra Parmesan and serve chilled. Enjoy!