Cook the Pasta- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente pasta forms. Once cooked, drain water and transfer the pasta to a bowl.

Season the Chicken-Place the boneless skinless chicken breasts or thighs in a bowl. Season with ½ teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, add the olive oil (or avocado oil) and mix until fully coated.

Cook the Chicken-Air fry the chicken at 400°F for 10–15 minutes until it reaches an internal temperature of 165°F. Transfer to a cutting board, let rest for 5 minutes, then chop into bite-sized pieces.

Crisp the Pasta-Spray the cooked pasta lightly with avocado oil and season with ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder. Place the pasta in the air fryer at 400°F for 8–12 minutes, tossing halfway through until golden brown and crispy.

Assemble the Salad- In a large salad bowl or large mixing bowl, add chopped romaine, crispy pasta, chopped chicken, drizzle with creamy Caesar salad dressing and toss until everything is coated. Top with freshly shredded parmesan cheese. Serve immediately and enjoy!