1. Cook the tortellini: Bring a large pot of salted water to a rolling boil. Add the refrigerated cheese tortellini and cook according to package directions, typically 5-7 minutes, until al dente. The tortellini should be tender but still have a slight bite.

2. Drain and cool the tortellini: Once cooked, drain the tortellini thoroughly using a colander. Rinse it briefly under cold water to stop the cooking process and cool it down. This prevents the pasta from becoming mushy and helps the salad stay fresh.

3. Prepare the chicken: While the tortellini cooks, shred or dice your cooked chicken into bite-sized pieces. Aim for uniform pieces so they distribute well throughout the salad.

4. Chop the vegetables: Wash and chop the romaine lettuce into bite-sized ribbons or pieces. Halve the cherry tomatoes.

5. Combine the ingredients: In a large mixing bowl, combine the cooled tortellini, shredded chicken, chopped romaine lettuce, and halved cherry tomatoes.

6. Add the dressing and cheese: Pour the prepared Caesar dressing over the salad ingredients. Sprinkle in the 1/2 cup of grated Parmesan cheese.

7. Toss everything together: Gently toss all the ingredients until they are well combined and the dressing evenly coats everything. Be careful not to over-mix, which can bruise the lettuce.

8. Season and serve: Taste the salad and season with salt and freshly ground black pepper as needed. Just before serving, stir in the croutons to keep them from getting soggy. Garnish with extra Parmesan cheese if desired.