Bring a large pot of salted water to a boil. Add the rotini or farfalle pasta and cook according to package instructions until al dente.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set it aside to cool.

Set up a breading station: In one shallow bowl, place the flour, seasoned with salt, pepper, garlic powder, and paprika. In a second bowl, beat the egg until well combined. In a third bowl, add the panko breadcrumbs.

Pat the chicken breasts dry with paper towels. Dredge each breast in the flour, shaking off the excess. Dip into the beaten egg, then coat well with panko breadcrumbs.

In a large skillet, heat a few tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the chicken breasts to the pan. Cook for 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F.

Remove from the skillet and let it rest on a cutting board before slicing.

In a large mixing bowl, combine the cooled pasta, chopped romaine lettuce, halved cherry tomatoes, and grated Parmesan cheese.

Drizzle the Caesar dressing over the salad mixture and toss everything together until well combined. Taste and adjust seasoning with fresh black pepper.

On a serving platter, arrange the pasta salad and top with sliced crispy chicken. Optionally, sprinkle additional Parmesan on top and serve immediately, or chill in the fridge for a refreshing twist.