Begin by pounding the chicken breasts to an even thickness of about 1/2 inch for rapid cooking. Season generously with garlic powder, onion powder, paprika, salt, and black pepper. Heat olive oil in a skillet over medium heat and cook chicken for 6–7 minutes on each side until internal temperature reaches 165°F.

Once cooked, transfer the chicken to a cutting board and allow it to rest for 5 minutes. Then, dice the chicken into bite-sized pieces.

While the chicken rests, bring a large pot of salted water to a boil. Cook the pasta according to package instructions for 8–10 minutes until al dente. Drain and rinse under cold water.

In a bowl, whisk together mayonnaise, Parmesan cheese, Caesar dressing, lemon juice, Dijon mustard, and minced garlic until smooth. Adjust seasonings if necessary.

In a mixing bowl, toss the cooled pasta with the dressing until evenly coated. Fold in chicken, lettuce, tomatoes, and red onion.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Just before serving, toss in croutons and serve in bowls garnished with extra Parmesan and pepper.