Boil a large pot of salted water. Cook 8 oz of farfalle pasta according to package directions. Drain, rinse under cold water, and set aside to cool.

In a large serving bowl, combine the cooled pasta, 2 cups of diced cooked chicken breast, 4 cups of chopped romaine lettuce, and 1 cup of halved cherry tomatoes.

Drizzle 3/4 cup of creamy Caesar dressing over the mixture and toss gently to coat all the ingredients evenly.

Add 1/2 cup of grated Parmesan cheese, 1 cup of croutons, and 1/2 tsp of black pepper. Toss once more just before serving to maintain the crunch of the croutons.