Prepare pasta by boiling salted water, add pasta, cook for 8-10 minutes, drain, and rinse with cold water.

Cook chicken in a pan with olive oil, seasoning with salt and pepper, cooking for 6-7 minutes per side until done.

Wash and chop romaine lettuce into bite-sized pieces, placing it in a large bowl.

Make dressing by whisking together mayo, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, and Parmesan.

Combine cooled pasta, sliced chicken, and dressing in the bowl with romaine, tossing gently.

Chill the salad for at least 30 minutes before serving for enhanced flavor.

Serve with extra Parmesan and black pepper, enjoying fresh or at room temperature.