Bring a large pot of salted water to a boil. Add the gluten free rotini pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, preheat a grill pan or skillet over medium-high heat.
Brush the chicken breasts with olive oil and season both sides with salt and black pepper.
Grill the chicken breasts for 6-7 minutes per side or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
Slice the grilled chicken into thin strips.
In a large mixing bowl, combine the cooked and cooled pasta, chopped romaine lettuce, sliced chicken, grated Parmesan cheese, and gluten free Caesar dressing. Toss gently to combine all ingredients evenly.
Add the gluten free croutons just before serving to maintain their crunch.
Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad.