Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain thoroughly and rinse with cold water to stop the cooking process and cool the pasta. Set aside.

Pat the chicken breasts dry with paper towels. In a medium bowl, drizzle the chicken with olive oil and sprinkle with salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss until the chicken is evenly coated.

Preheat your air fryer to 375°F (190°C). Place the seasoned chicken breasts in a single layer in the air fryer basket. Cook for 15-20 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. (Cook in batches if necessary to avoid overcrowding).

Remove the cooked chicken from the air fryer and let it rest on a cutting board for 5 minutes. Then, dice the chicken into bite-sized pieces.

In a very large mixing bowl, combine the cooled, drained pasta, diced chicken, chopped romaine lettuce, and halved cherry tomatoes.

Pour the Caesar dressing over the pasta and chicken mixture. Using tongs, gently toss all the ingredients together until everything is evenly coated.

Add the Caesar croutons and shredded or shaved Parmesan cheese to the bowl. Toss once more to incorporate. Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.