# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground black pepper
06 - 1 tablespoon olive oil
→ Pasta
07 - 10 ounces penne or rigatoni
→ Caesar Sauce
08 - 1 1/4 cups Caesar salad dressing
09 - 2/3 cup heavy cream
10 - 1/3 cup grated Parmesan cheese
11 - 1 tablespoon lemon juice
12 - 2 teaspoons Dijon mustard
13 - 2 cloves garlic, minced
→ Topping
14 - 1 cup shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
16 - 1 cup panko breadcrumbs
17 - 2 tablespoons melted butter
18 - 2 tablespoons chopped fresh parsley
→ Optional Garnish
19 - Extra Caesar dressing
20 - Chopped romaine or baby cos lettuce
21 - Freshly cracked black pepper
# How To Make It:
01 - Preheat oven to 400°F. Lightly grease a medium-large baking dish.
02 - Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with garlic powder, onion powder, salt, and black pepper. Cook chicken 4 to 5 minutes per side until golden and cooked through. Rest for a few minutes, then dice into bite-sized pieces.
04 - In a large bowl, whisk together Caesar dressing, heavy cream, Parmesan cheese, lemon juice, Dijon mustard, and minced garlic until smooth.
05 - Add cooked pasta and diced chicken to the bowl with sauce. Toss gently to coat evenly. Transfer mixture to prepared baking dish.
06 - Sprinkle shredded mozzarella and grated Parmesan evenly over the pasta mixture.
07 - Combine panko breadcrumbs with melted butter. Evenly sprinkle over the cheese layer.
08 - Bake for 20 to 25 minutes until topping is crisp and golden and edges are bubbling.
09 - Allow to cool for 5 minutes. Sprinkle chopped fresh parsley on top. Optionally serve with additional Caesar dressing, lettuce, and freshly cracked black pepper.
