Bring a large pot of salted water to a boil. Add the gluten free rotini pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels.
In a small bowl, mix the garlic powder, dried Italian seasoning, salt, and black pepper.
Rub the chicken breasts evenly with olive oil and then coat with the seasoning mixture.
Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
Slice the cooked chicken breasts into thin strips.
In a large mixing bowl, combine the cooked and cooled gluten free pasta, chopped romaine lettuce, sliced chicken, gluten free Caesar dressing, grated Parmesan cheese, and fresh lemon juice.
Toss gently until all ingredients are evenly coated with the dressing.
Just before serving, sprinkle the gluten free croutons on top for added crunch.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad.