1. Cook the Pasta to Al Dente: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it is al dente, meaning it’s tender but still has a slight bite. This usually takes about 8-10 minutes. Overcooked pasta will become mushy in the salad.

2. Drain and Cool the Pasta: Once the pasta is cooked, drain it thoroughly in a colander. Rinse it under cold water to stop the cooking process and cool it down quickly. This prevents the pasta from clumping and keeps the salad fresh. Let it drain well before moving on.

3. Prepare the Chicken: While the pasta cooks, ensure your cooked chicken is ready. If using a rotisserie chicken, shred it into bite-sized pieces. If you have grilled chicken, dice it evenly. The goal is small, manageable pieces that mix well with the pasta and lettuce.

4. Combine Dressing and Cheese: In a large mixing bowl, pour in the Caesar dressing. Add the grated Parmesan cheese and stir well to combine. If you prefer a thinner dressing, add a tablespoon or two of milk or chicken broth at a time, mixing until you reach your desired consistency.

5. Mix the Salad Base: Add the cooled pasta and the prepared chicken to the bowl with the dressing mixture. Gently toss everything together until the pasta and chicken are evenly coated with the creamy Caesar dressing. Season with salt and black pepper to taste.

6. Add Romaine and Croutons: Just before serving or portioning into cups, add the chopped romaine lettuce and croutons to the pasta and chicken mixture. Toss lightly to combine. Adding these last helps maintain their crispness.

7. Portion into Cups: Divide the Chicken Caesar Pasta Salad evenly among your 6-8 individual serving cups or jars. Pack them gently.

8. Garnish and Serve: Garnish each cup with a sprinkle of extra Parmesan cheese, if desired. These cups are now ready to be enjoyed immediately or stored for later.