Baked Caesar Chicken with Four-Cheese Bowtie Pasta – A Creamy Comfort Classic
Ingredients
4 boneless skinless chicken breasts
1 cup thick Caesar dressing
1 cup freshly grated Parmesan
½ tsp cracked black pepper
½ tsp garlic powder
1 tbsp olive oil
For the Four-Cheese Bowtie Pasta:
14 oz bowtie pasta
3 tbsp butter
4 cloves garlic, minced
1¾ cups heavy cream
4 oz cream cheese, softened
1 cup shredded mozzarella
¾ cup shredded provolone
¾ cup freshly grated Parmesan
½ cup shredded Monterey Jack
½ tsp white pepper
¾ tsp salt
Instructions
1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Pat chicken dry. Season lightly with cracked black pepper and garlic powder.
3. Spread Caesar dressing evenly over each chicken breast.
4. Sprinkle Parmesan generously over the top so the surface is fully covered.
5. Bake uncovered for 25–30 minutes until fully cooked and the top turns lightly golden with a subtle crust. Let rest, then slice thick.
6. Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente. Reserve ½ cup pasta water, then drain.
7. In a large deep skillet, melt butter over medium heat. Add garlic and cook until fragrant.
8. Pour in heavy cream and bring to a gentle simmer.
9. Add cream cheese and whisk until smooth.
10. Stir in mozzarella, provolone, Parmesan, and Monterey Jack gradually until fully melted and thick. The sauce should become rich, glossy, and heavy.
11. Season with white pepper and salt.
12. Add cooked bowtie pasta and toss thoroughly so the sauce coats every fold and fills the center creases. The cheese should cling thickly and stretch between pieces.
13. Plate generously: thick slices of baked Caesar chicken on one side and a large mound of four-cheese bowtie pasta on the other. The plate should look abundant and heavily coated.