1. Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain and rinse with cool water.

2. Season chicken breasts with salt, pepper, and garlic powder, then grill over medium heat for 5-6 minutes per side until cooked through. Let rest and slice.

3. If using store-bought dressing, whisk it in a small bowl and stir in Greek yogurt or lemon juice if desired.

4. In a large bowl, toss the cooled pasta with three quarters of the dressing until evenly coated.

5. Fold in sliced chicken, romaine, cherry tomatoes, Parmesan, and bacon bits.

6. Add more dressing as needed and gently mix to combine.

7. Sprinkle croutons on top just before serving and chill salad for 10-15 minutes to let flavors meld.