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, preheat a grill pan or skillet over medium-high heat.
Pat the chicken breasts dry and season both sides with salt and black pepper.
Drizzle the olive oil over the chicken breasts and rub to coat evenly.
Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Remove the chicken from the grill and let rest for 5 minutes. Then slice into thin strips.
In a large mixing bowl, combine the cooked and cooled gluten free pasta, chopped romaine lettuce, sliced grilled chicken, and gluten free Caesar dressing.
Add the fresh lemon juice and grated Parmesan cheese to the bowl. Toss gently to combine all ingredients evenly.
Sprinkle the gluten free croutons on top just before serving to maintain their crunch.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled pasta salad.