Bring water to a boil in a sizable pot, add a touch of salt, and then cook the pasta according to package instructions for about 20 minutes. Once cooked, drain and rinse under cold water to halt cooking.

Slice chicken breasts in half for quicker cooking and season with pepper, salt, garlic powder, and dill. Heat a lightly oiled skillet over medium-high heat and cook the chicken for 8 to 10 minutes per side until it reaches an internal temperature of 165°F.

Once cooked, take the chicken off the heat and let it rest briefly before cubing into bite-sized pieces, ensuring it retains its juices.

In a small food processor or blender, combine mayonnaise, lemon juice, Dijon mustard, capers with their liquid, Worcestershire sauce, salt, and pepper. Blend until mixture is smooth, tasting to adjust flavor as needed. Thin it with additional mayo or water if necessary.

In a large mixing bowl, combine the cooled pasta, diced romaine, Parmesan cheese, chicken pieces, and most of the dressing. Toss well to ensure everything is coated evenly.

Top with croutons or breadcrumbs for added crunch and drizzle with extra dressing if desired. Serve right away and enjoy this protein-rich summer dish!