Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package directions until al dente, which usually takes around 8 to 10 minutes. Once done, drain the pasta and immediately rinse under cold water.

In a large mixing bowl, whisk together the Caesar dressing, plain Greek yogurt, and 1/4 cup of grated Parmesan cheese. Mix until smooth and creamy.

Add the cooled pasta and diced chicken breast to the bowl with the dressing. Toss everything together gently but thoroughly to coat every piece evenly.

Fold in the chopped romaine lettuce and halved cherry tomatoes. Mix gently to avoid wilting the lettuce.

Sprinkle the remaining 1/4 cup of Parmesan cheese and crushed croutons over the top just before serving. Add fresh cracked black pepper to taste. Serve chilled or at room temperature.

Store the pasta and chicken mixture separately in the refrigerator for up to 3 days. Keep the lettuce and croutons aside and add them just prior to serving.