Prepare the dressing by whisking together Dijon mustard, lemon juice, Worcestershire sauce, anchovy paste, and minced garlic in a medium bowl until well combined.

Stir in the mayonnaise and freshly grated Parmesan cheese until smooth and creamy.

Cook the short pasta in salted boiling water according to package instructions until al dente, about 10 minutes. Drain and rinse under cool water.

Shred the rotisserie chicken into bite-sized pieces and chop the romaine hearts into small pieces.

Combine the cooled pasta, shredded chicken, and chopped romaine in a large mixing bowl, stirring gently to mix.

Pour the prepared dressing over the pasta mixture and toss until everything is evenly coated.

Transfer the salad to a serving bowl and sprinkle croutons and additional Parmesan cheese on top just before serving.