In a medium bowl, combine Dijon mustard, Worcestershire sauce, lemon juice, and minced garlic. Whisk together.

Fold in mayonnaise and grated Parmesan cheese until smooth. Set aside.

Bring a large pot of salted water to boil and cook the pasta for about 8 to 10 minutes until al dente. Drain and rinse under cold water.

Shred the rotisserie chicken, discarding skin and bones. Chop romaine lettuce into bite-sized pieces.

In a large bowl, combine cooled pasta, chicken, and lettuce. Toss gently to mix.

Pour the dressing over and toss again to coat evenly. Adjust dressing amount if desired.

Serve in a dish, garnishing with more Parmesan and croutons. Serve chilled.