Bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to the package instructions until al dente. Be careful not to overcook it, as protein-based pastas can become mushy quickly. Drain and rinse with cold water to stop the cooking process and cool the pasta down.

If you haven’t already, grill or pan-sear your chicken breasts until the internal temperature reaches 165°F. Season simply with salt and pepper. Let the chicken rest for a few minutes before slicing it into thin strips or bite-sized cubes.

In a small bowl, whisk together the Greek yogurt, grated Parmesan cheese, lemon juice, olive oil, Dijon mustard, minced garlic, and Worcestershire sauce. If the dressing is too thick, add a teaspoon of water at a time until it reaches your desired consistency. Season with plenty of black pepper.

In a large mixing bowl, combine the cooled pasta, chopped romaine lettuce, and sliced chicken. Pour the creamy Greek yogurt dressing over the top.

Gently toss everything together until the pasta and lettuce are evenly coated in the dressing. Sprinkle with a little extra Parmesan cheese and add croutons if you prefer some extra crunch. Serve immediately.