Season the diced chicken liberally on all sides with the poultry seasoning until every piece is well coated.

In a skillet over medium-low heat, cook the diced bacon until crispy on both sides, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain. Remove most of the bacon grease from the skillet, leaving just a thin film.

In the same skillet, heat the olive oil over medium heat. Add the seasoned chicken in a single layer and cook for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165 degrees F. Set aside to cool slightly.

Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse with cold water until completely cooled.

In a large mixing bowl, whisk together the Caesar dressing, ranch dressing, mayonnaise, Dijon mustard, Worcestershire sauce, chopped garlic, lemon juice, Parmigiano-Reggiano, salt, and black pepper until smooth and fully combined.

Add the cooled pasta, cooked chicken, crispy bacon, shredded Parmesan, and salad supreme seasoning to the dressing bowl. Toss gently until every piece is evenly coated. If planning for leftovers, do not add romaine or croutons yet.

Cover and refrigerate for at least 30 minutes to let the flavors meld. When ready to serve, add the chopped romaine and partially crushed croutons, then top with extra shredded Parmesan and a pinch of salad supreme seasoning.