Marinate the chicken: In a bowl, whisk olive oil, lemon juice, Dijon, Worcestershire, garlic powder, salt, and pepper. Add chicken and coat well. Let sit 20–30 minutes at room temperature or up to 6 hours in the fridge.

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain, rinse briefly under cool water to stop cooking, and toss with a splash of olive oil to prevent sticking. Set aside.

Preheat the grill: Heat a gas or charcoal grill to medium-high. Clean and oil the grates to prevent sticking.

Grill the chicken: Grill chicken 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Let rest 5–10 minutes, then slice into thin strips or bite-size pieces.

Make the dressing (if homemade): Whisk mayo, lemon juice, Dijon, anchovy, garlic, Parmesan, and Worcestershire. Stream in olive oil to reach a pourable, creamy consistency. Season with salt and pepper. Taste and adjust lemon or Parmesan as you like.

Prep the romaine: Chop romaine into bite-size pieces and pat dry thoroughly. Dry lettuce is key to a crisp salad that doesn’t turn watery.

Toss the pasta and chicken: In a large bowl, combine pasta and grilled chicken with about half the dressing. Toss gently until coated.

Add the greens and cheese: Add romaine and 3/4 cup Parmesan. Toss again, adding more dressing as needed to lightly coat everything without weighing it down.

Finish with crunch: Fold in croutons right before serving so they stay crisp. Top with extra Parmesan and cracked pepper. Serve with lemon wedges.