Cook the rotini pasta in a large pot of salted boiling water according to package directions, typically 9-11 minutes. Drain and rinse under cold water.

Heat olive oil in a small saucepan, stir in garlic powder and sauté for 30 seconds. Let cool, then mix with Caesar dressing.

In a large bowl, combine cooled rotini pasta, chicken breast, and romaine lettuce. Pour in dressing and toss until coated.

Sprinkle grated Parmesan and croutons over the salad. Season with black pepper and salt to taste, then toss gently.

Taste and adjust seasoning if needed. Serve immediately or chill for up to an hour for flavors to meld.