Cook the pasta: Boil 1 short pasta (rotini, penne, farfalle, or cavatappi) according to package directions until al dente. Drain well, toss immediately with 1 tablespoons olive oil (for tossing pasta after draining) to prevent sticking, then spread out and let cool completely.

Prepare the chicken: Dice 2 cups diced cooked chicken (rotisserie, grilled, or chicken nuggets) into bite-sized pieces. If using rotisserie chicken, pull meat off the bone and chop. If cooking fresh, season, cook through, then dice.

Prep the lettuce: Rinse romaine thoroughly, dry well with paper towels or a salad spinner, then chop into 1-inch pieces. Dry lettuce is key — wet leaves dilute the dressing.

Assemble the bowl: In a large mixing bowl, layer in this order: cooled pasta, chopped romaine, diced chicken, 0.3 cups freshly grated Parmesan cheese, 1 cups croutons, then pour 0.5 cups Caesar dressing (miso Caesar highly recommended) over everything.

Toss & serve: Toss everything together until the dressing evenly coats the pasta and lettuce. Serve immediately for maximum crunch, or refrigerate and add croutons just before eating if making ahead.