Pound the chicken breasts to ½ inch thickness and season with garlic powder, onion powder, paprika, black pepper, and salt. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side until cooked through. Let it rest and then dice.

Bring salted water to a boil in a large pot, add pasta and cook according to package instructions for about 8-10 minutes until al dente. Drain and rinse under cold water, then cool on a baking sheet.

In a mixing bowl, combine mayonnaise, Parmesan, Caesar dressing, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Whisk until smooth.

Once the pasta is cool, add it to the bowl with the dressing and toss to coat. Add in diced chicken, lettuce, tomatoes, and onion, folding gently to combine.

Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. If short on time, 10-15 minutes will suffice.

Before serving, sprinkle croutons over the top and toss lightly. Serve chilled with additional Parmesan and cracked black pepper if desired.