Baked Caesar Chicken with Creamy Garlic Parmesan Penne
Ingredients:
1.5 lbs boneless skinless chicken breasts
12 oz penne pasta
1/2 cup creamy Caesar dressing
1.25 cups freshly grated Parmesan, divided
5 tbsp unsalted butter, divided
6 cloves garlic, minced
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1.5 cups heavy cream
4 oz cream cheese, softened and cubed
1 cup freshly shredded mozzarella
1/2 cup reserved pasta water
2 tbsp fresh parsley, chopped
Directions:
Preheat oven to 400°F and line a baking sheet with parchment.
Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
Coat each chicken breast with creamy Caesar dressing, then press 3/4 cup Parmesan onto the surface to form a thick crust.
Bake 22-25 minutes until the Parmesan crust is golden-brown with crispy browned spots. Rest 5 minutes, then slice into thick even slices.
Cook penne in salted boiling water until al dente, reserve 1/2 cup pasta water, drain.
Melt 5 tbsp butter in a large deep pan over medium heat, add garlic and stir 30 seconds.
Pour in heavy cream and bring to a gentle simmer.
Whisk in cream cheese until fully melted and smooth.
Add remaining 1/2 cup Parmesan and mozzarella one handful at a time until the sauce is thick, glossy, and velvety. Loosen with pasta water as needed.
Toss penne in the sauce until every tube is filled and coated. Plate sliced Caesar chicken on one side and penne on the other, finish with parsley.