Heat a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 6-7 minutes per side until golden brown and cooked through. Remove from heat and let rest before slicing into strips.

In a pot of salted boiling water, cook the fusilli or penne pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process.

In a small bowl, whisk together the Caesar dressing and freshly squeezed lemon juice until well combined.

In a large mixing bowl, toss together the cooked pasta, sliced chicken, fresh romaine lettuce, halved cherry tomatoes, and grated Parmesan cheese. Drizzle the dressing mixture over the salad and gently toss everything until evenly coated.

For the best flavor, cover the salad and chill in the fridge for about 30 minutes before serving.

Transfer the Chicken Caesar Pasta Salad to plates or serve it family-style in one large bowl. Drizzle any remaining dressing on top if desired.