Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool.

Heat a grill pan or skillet over medium-high heat. Drizzle the olive oil and season the chicken breast with salt and black pepper.

Cook the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest for a few minutes before dicing or shredding.

In a mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, grated Parmesan cheese, Worcestershire sauce, salt, and black pepper until smooth and well combined.

Taste the dressing and adjust seasoning if necessary. Set aside.

In a large serving bowl, combine the cooled pasta, diced chicken, chopped romaine lettuce, halved cherry tomatoes, and croutons.

Drizzle the dressing over the salad and toss gently using tongs until everything is well coated.

Sprinkle the additional Parmesan cheese on top for garnish and serve immediately.