In a small food processor, add the anchovy fillets, egg, garlic, Dijon mustard, lemon juice, Worcestershire, and Tabasco (if using).

Pulse until everything is finely blended and the mixture begins to emulsify.

Add the grated Parmesan and a few grinds of black pepper, then pulse again just to combine.

With the motor running, slowly stream in the olive oil to create a smooth, creamy dressing.

Taste and adjust seasoning if needed, then transfer to a jar or bowl and chill for at least 15 minutes to let the flavors marry.

Slice each chicken breast in half horizontally to create thinner cutlets. Place between plastic wrap or parchment and gently pound to an even thickness.

Season the chicken with olive oil, salt, pepper, garlic powder, onion powder, paprika. Rub the mixture all over the chicken cutlets.

Preheat a grill or grill pan over medium-high heat. Grill chicken for 3–4 minutes per side or until cooked through with visible grill marks.

Transfer to a plate, let cool completely, then slice or chop into bite-sized pieces.

Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse with cold water. Set aside to cool completely.

In a large bowl, combine chopped romaine, cooked pasta, and grilled chicken.

Drizzle Caesar dressing over the top and gently toss everything to combine.

Garnish with shaved Parmesan and serve.