Preheat oven to 350°
Dice the baguette into bite-sized cubes.
Toss them in olive oil and place them on a parchment paper-covered baking sheet.
Cook for 10-15 minutes until crispy. Remove from oven and let cool at room temperature.
Cook pasta according to the box instructions.
Rinse cooked pasta in cold water, drain and refrigerate until ready to assemble the dish.
Split the chicken breast in half through the middle to create two thinner breasts pieces.
Sprinkle both sides of the chicken breasts with salt, pepper, and paprika.
Heat olive oil in a large skillet on the stove and cook the chicken on both sides until fully cooked; about 5-7 minutes per side.
Transfer the cooked chicken breasts to a plate covered with a paper towel to soak up any excess liquid.
Clean and chop the Romaine lettuce.
Place the caesar salad dressing olive oil, grated parmesan cheese, lemon juice, Dijon mustard, and Worcestershire sauce into a blender and blend on high for 20-30 seconds until smooth and fully combined.
Toss lettuce, chicken, and croutons in the salad dressing.
Plate and serve.