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)
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 the grated Parmesan cheese over the top.
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).
While the chicken bakes, cook the pasta according to the package instructions. Drain it and set it aside.
In a large skillet, melt the butter over medium heat. Add the garlic powder, heavy cream, and Parmesan cheese, stirring until the sauce becomes smooth and creamy.
Once the sauce is ready, toss the cooked pasta in it, making sure the pasta is well coated.
When the chicken is done, place it on top of the creamy pasta and garnish with fresh parsley.
Cooking Time: 40 minutes | Servings: 4
