Make the croutons: Preheat the oven to 350°F (176°C). Drizzle 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.

Prepare the Caesar salad dressing: 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.

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

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

Cook the chicken: Heat 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.

Make the sauce: 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.

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

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

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