Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz of uncooked pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

In a medium bowl, combine 2 teaspoons of Dijon mustard, 2 tablespoons of fresh lemon juice, and 2 teaspoons of Worcestershire sauce. Whisk until smooth. Add ¾ cup mayonnaise, 2 teaspoons minced garlic, and 1 teaspoon anchovy paste, whisking until creamy. Stir in ⅓ cup grated Parmesan cheese.

Rinse 2 hearts of Romaine under cold water, then chop into bite-sized pieces. Add to a large mixing bowl.

Shred rotisserie chicken or chop cooked chicken breasts into bite-sized pieces and add to the bowl with Romaine.

Once the pasta has cooled, add it to the bowl with the Romaine and chicken. Toss gently to combine.

Pour the dressing over the salad ingredients and gently toss until evenly coated.

If desired, add croutons and toss again.

Transfer to serving platter or bowls and sprinkle with additional Parmesan cheese before serving.