In a suitable medium-sized bowl, combine Dijon mustard, lemon juice, Worcestershire sauce, mayonnaise, minced garlic, and anchovy paste. Whisk these ingredients together until a homogeneous mixture is achieved.

Incorporate the finely grated Parmesan cheese into the mixture. Mix until uniformly blended. Reserve this dressing to be used later.

Initiate by bringing a copious amount of salted water to boil in a large pot. Once boiling, introduce the pasta and allow it to cook until it reaches an al dente texture. This should approximately take 10 minutes. Subsequently, drain the water from the pasta and relocate it to a sizable serving bowl.

Meanwhile, segment the Romaine lettuce hearts into pieces approximately 1-inch in size. Introduce these pieces and the chosen chicken variant to the serving bowl containing the pasta.

Procure the previously prepared dressing and integrate it with the ingredients in the bowl, ensuring an even distribution throughout. If opting for croutons, include them at this stage. Finalize the dish with a garnish of Parmesan cheese. The salad is now ready for service. It can be served immediately or refrigerated and served at a later time.