Preheat the oven to 350°F (176°C).

Drizzle 1 TBSP of extra-virgin olive oil over the bread cubes. Season with salt and pepper. Toss until evenly coated.

Spread the cubes in a single layer on a baking sheet and bake for 10-12 minutes, or until golden brown and crisp. Set aside.

In a small bowl, whisk together garlic, Dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.

Slowly drizzle in the extra-virgin olive oil while whisking constantly. Stir in Parmesan cheese, and season with salt and black pepper to taste.

Toss the romaine lettuce with the Caesar dressing. Top with croutons and additional Parmesan cheese.

Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions. Drain and set aside.

Season the chicken breast on both sides with paprika, Italian seasoning, salt, and pepper.

Heat 1 tsp of olive oil in a large skillet over medium-high heat.

Sear the chicken on both sides and cook until it reaches an internal temperature of 160°F (71°C) and is no longer pink.

Transfer the cooked chicken to a plate and let it rest for a few minutes before slicing thinly against the grain.

In the same skillet, melt butter over medium heat.

Add garlic and sauté for 30 seconds, until fragrant.

Stir in flour to form a paste. Gradually whisk in chicken broth, heavy cream, and Parmesan cheese.

Add the drained sun-dried tomatoes and season with additional salt and pepper, if needed.

Simmer for a few minutes until the sauce thickens.

Toss the cooked pasta into the sauce, stirring to coat evenly.

Plate the pasta and top with sliced chicken. Garnish with extra Parmesan cheese, if desired.

Pour chilled apple juice into glasses and serve alongside the meal.