Baked Caesar Chicken with a Creamy Parmesan Pasta

In a bowl, combine the Caesar dressing, grated Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Place the chicken breasts in a baking dish and coat them generously with the Caesar mixture.
Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
2. Cook the Pasta:
While the chicken bakes, bring a pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente (usually 8-10 minutes).
Drain the pasta and set aside, reserving about 1/2 cup of pasta water.
3. Make the Creamy Parmesan Sauce:
In a large skillet, melt the butter over medium heat.
Add the heavy cream and bring it to a simmer. Let it cook for about 3-4 minutes, allowing the cream to thicken slightly.
Stir in the Parmesan cheese and garlic powder. Continue cooking, stirring constantly, until the sauce becomes smooth and creamy.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a little reserved pasta water to loosen it up.
4. Serve:
Once the chicken is done, remove it from the oven and slice it into strips.
Serve the creamy Parmesan pasta on plates, topping it with the sliced Caesar chicken.
Garnish with fresh parsley for a pop of color and extra flavor.
Serving and Storage Tips: