Cook the whole wheat penne in boiling salted water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

Season chicken breasts with salt and pepper. Grill or pan-sear over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before slicing into 1/2-inch strips.

In a small mixing bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper until smooth.

In a large salad bowl, combine the chilled pasta, chopped Romaine lettuce, and sliced chicken.

Drizzle the yogurt-based Caesar dressing over the ingredients and toss thoroughly to coat.

Garnish with shaved Parmesan cheese and whole grain croutons immediately before serving.