Bring a large pot of salted water to a boil. Add the penne pasta and cook for 9-11 minutes or until al dente. Drain and rinse with cold water.

Wash and chop the Romaine lettuce. Preheat grill or grill pan over medium-high heat. Season chicken with salt and pepper, grill for 6-7 minutes per side until cooked through, then slice.

In a medium bowl, whisk together mayonnaise, lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce until smooth. Gradually mix in grated Parmesan.

In a large bowl, combine cooled pasta, chopped salad, sliced chicken, and half of the remaining Parmesan. Pour dressing over and toss to coat.

Top with optional croutons, parsley, and cherry tomatoes. Serve chilled or at room temperature.