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Bring a large pot of salted water to a boil. • Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and rinse under cold water for at least 30 seconds; shake off any excess water.
While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • When chicken has 30 seconds remaining, stir in half the garlic powder (all for 4 servings) until thoroughly combined. Transfer chicken to a large bowl and let cool slightly.
Wash and dry produce. • Trim and discard root end from lettuce; chop leaves into bite-size pieces. Quarter lemon. Lightly crush croutons in their bag.
To bowl with chicken, add drained cavatappi, dressing, half the Parmesan, and juice from half the lemon. Toss to coat. • Divide pasta salad between bowls; top with croutons and remaining Parmesan. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.