Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once the pasta is tender yet firm to the bite, drain it in a colander, then rinse under cold water to halt the cooking process.

While the pasta cools, slice your grilled chicken into bite-sized pieces. If using rotisserie chicken, shred the meat and remove any skin or bones.

In a large mixing bowl, combine the cooled pasta, sliced grilled chicken, and chopped romaine lettuce. Drizzle in the Caesar dressing and fresh lemon juice for a zesty kick. Mix gently until coated.

Sprinkle the freshly grated Parmesan cheese and garlic powder over the salad. Gently fold in the cheese and seasoning for even distribution.

Just before serving, add the croutons to the salad and toss gently to integrate without crushing.

Serve chilled or at room temperature. Garnish with additional Parmesan cheese if desired.