Pound the chicken breasts to a uniform thickness for even cooking. Heat olive oil in a skillet over medium-high heat. Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook for about 5-7 minutes until internal temperature reaches 165°F. Let rest before dicing.

Bring salted water to a boil in a large pot. Add pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process.

In a medium bowl, whisk together mayonnaise, Parmesan cheese, Caesar dressing, lemon juice, Dijon mustard, minced garlic, black pepper, and salt. Optionally, thin with milk or cream.

In a large bowl, combine cooled pasta with the dressing. Toss gently to coat each strand. Add diced chicken, romaine lettuce, halved cherry tomatoes, and sliced red onion. Mix carefully.

Transfer salad to the refrigerator and chill for at least 30 minutes.

Before serving, give the salad a gentle toss and sprinkle croutons on top.