Bring a large pot of salted water to a boil, then cook 8 ounces of rotini pasta according to package directions, typically around 8–10 minutes until al dente. Stir occasionally and rinse under cold water once cooked.

While the pasta cools, dice 2 cups of grilled chicken into bite-sized pieces. Next, cook 4 strips of turkey bacon in a skillet over medium heat for about 5-7 minutes until crispy. Crumble and set aside.

In a large mixing bowl, combine the cooled rotini pasta with diced grilled chicken, crumbled turkey bacon, and 2 cups of chopped romaine lettuce. Grate or shred ½ cup of parmesan cheese over the top.

Pour ¾ cup of Caesar dressing over the pasta and salad mixture, and gently toss everything together to ensure all ingredients are well-coated.

Serve immediately garnished with additional parmesan or cover salad and refrigerate for up to 2 hours, adding lettuce just before serving.