Cook the Garlic Breadcrumbs: In a sauté pan, melt the butter over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Stir in breadcrumbs with salt and pepper, cooking until golden and crisp, about 2-3 minutes. Transfer to a bowl and set aside.

Prepare the Chicken: Season chicken breasts generously with salt and pepper. In the same pan, heat olive oil over medium-high heat. Cook chicken for 4-5 minutes per side until golden and cooked through. Transfer to a cutting board, let rest for 5 minutes, then slice into bite-sized pieces.

Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain well in a colander, then rinse with cold water until chilled.

Assemble the Salad: In a large mixing bowl, combine pasta, chopped Romaine, sliced chicken, and Caesar dressing. Toss gently until everything is evenly coated.

Add Toppings: Sprinkle with garlic breadcrumbs and lots of freshly grated Parmesan cheese. Add extra black pepper if desired.

Serve and Enjoy: Serve immediately for a fresh, crisp texture, or refrigerate in a sealed container for up to 4 hours before serving chilled.