Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Dice the cooked chicken into bite-sized pieces and set aside.

Chop the romaine lettuce and halve the cherry tomatoes.

In a large mixing bowl, combine the cooled pasta, diced chicken, chopped romaine, and cherry tomatoes. Mix gently.

Sprinkle Parmesan cheese over the salad and drizzle with Caesar dressing. Mix to coat ingredients evenly.

Toss the salad using hands or tongs, seasoning with salt and pepper to taste.

Serve immediately or store in the fridge, keeping dressing separate until serving.