Bring a large pot of well-salted water to a boil and cook the pasta according to package instructions until al dente, meaning it’s tender but still has a slight bite. Once cooked, drain the pasta immediately and spread it out on a tray or large plate to cool completely. Cooling the pasta fully is important so it doesn’t melt the dressing or turn the salad watery.

In a small mixing bowl, whisk together the Greek yogurt, Caesar dressing, minced garlic, fresh lemon juice, salt, and black pepper. Whisk until the dressing is smooth, creamy, and evenly blended. Taste and adjust seasoning if needed, adding more lemon for brightness or pepper for extra bite.

Place the cooled pasta into a large mixing bowl and add the chopped cooked chicken and finely grated parmesan cheese. Gently toss everything together so the chicken and cheese are evenly distributed throughout the pasta.

Pour the prepared Caesar-style dressing over the pasta mixture. Using a large spoon or spatula, toss gently but thoroughly until every piece of pasta and chicken is evenly coated with the creamy dressing, being careful not to break the pasta.

Just before serving, add the chopped romaine lettuce to the bowl and fold it in gently. Mixing the lettuce at the last moment keeps it crisp and fresh, giving the salad the perfect balance of creamy, hearty, and crunchy textures.