First things first, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and toss it with a tablespoon of olive oil to prevent sticking.

Season the chicken breasts with half the sea salt and ground black pepper. Heat a grill or grill pan over medium-high heat. Grill the chicken for about 5-6 minutes on each side until cooked through. Remove and let it rest for a few minutes, then chop it into bite-sized pieces.

Preheat your oven to 375°F (190°C). In a bowl, toss the ciabatta chunks with melted butter, minced garlic, and a pinch of salt. Spread them evenly on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.

In a large bowl, combine the drained pasta, chopped romaine hearts, and half of the Caesar dressing. Mix well.

Add the chopped grilled chicken, shaved Parmesan cheese, and sun-dried tomatoes to the pasta mixture. Pour in the remaining Caesar dressing and toss everything until perfectly combined.