In a medium bowl, combine olive oil, garlic powder, salt, and pepper. Add the chicken breasts and let them marinate for 10-15 minutes.

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Heat the grill pan over medium-high heat and lightly grease it. Cook chicken for 5-7 minutes per side until golden brown and cooked through (internal temp of 165°F). Let rest before slicing.

In a large mixing bowl, combine cooked pasta, sliced chicken, chopped romaine, croutons, and Caesar dressing. Toss gently until well mixed.

Serve the salad on plates and optionally sprinkle grated Parmesan cheese on top.