Ingredients:
4 boneless, skinless chicken breasts
1/2 cup Caesar dressing
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
Salt and pepper to taste
8 oz pasta (penne, rotini, or your choice)
1 cup heavy cream
1/2 cup grated Parmesan cheese (for pasta)
1 tablespoon butter
1/2 teaspoon garlic powder
Fresh parsley, chopped (for garnish)
Instructions:
Directions:
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Coat the chicken with Caesar dressing and sprinkle with grated Parmesan cheese.
Place the chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add garlic powder, heavy cream, and Parmesan cheese, stirring until the sauce is creamy and smooth.
Add the cooked pasta to the skillet and toss to coat in the creamy Parmesan sauce.
Serve the baked Caesar chicken over the creamy pasta, garnished with fresh parsley.
Cooking Time: 40 minutes | Servings: 4
