
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente, then drain, rinse briefly under cool water, and set aside to cool.



Cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving a thin layer of bacon drippings in the skillet.


Cut the chicken breasts into large bite-size pieces. Season with oregano, garlic powder, onion powder, salt, and black pepper, then cook in the skillet over medium heat until browned and cooked through, about 6-8 minutes. Transfer to a plate and let cool slightly.


Chop the lettuce into bite-size pieces and place it in a large serving bowl. Sprinkle with salt-free garlic and herb seasoning for extra flavor.


Make the dressing by whisking together the mayonnaise, Worcestershire sauce, minced garlic, mustard powder, lemon juice, and half of the Parmesan cheese. Taste and adjust with salt and black pepper as needed.
Add the cooled pasta, chicken, chopped bacon, lettuce, and remaining Parmesan to the bowl. Pour in the dressing and toss gently until everything is evenly coated.
Cover and chill the salad for at least 20 minutes before serving. Toss again just before serving, adding a little extra dressing or lemon juice if the pasta has absorbed too much sauce.