Caesar Chicken with Creamy Garlic Parmesan Rotini

• 总时间: 1 hour 14 minutes

配料

4 boneless skinless chicken breasts (about 2 lbs)

1 cup thick creamy Caesar dressing

¾ cup freshly grated Parmesan cheese

½ tsp cracked black pepper

½ tsp garlic powder

1 tbsp olive oil

12 oz rotini pasta

3 tbsp unsalted butter

4 cloves garlic, minced

1½ cups heavy cream

4 oz cream cheese, softened

1 cup freshly grated Parmesan cheese

¾ cup shredded mozzarella cheese

½ tsp Italian seasoning

½ tsp salt

¼ tsp white pepper

步骤

Preheat the oven to 400°F and lightly coat a baking dish with olive oil.

Pat the chicken dry, then season both sides with cracked black pepper and garlic powder.

In a small bowl, mix the Caesar dressing with half of the Parmesan until well combined. Spread this mixture over the chicken, making sure each piece is nicely coated.

Place the chicken in the baking dish and sprinkle the remaining Parmesan over the top.

Bake for about 25 to 30 minutes, until the chicken is cooked through and the top turns golden. For a slightly crisp finish, broil for a couple of minutes at the end. Let the chicken rest briefly before slicing.

While the chicken cooks, bring a pot of salted water to a boil and cook the rotini until tender with a slight bite. Save a bit of pasta water, then drain.

In a large skillet over medium heat, melt the butter and add the garlic, letting it cook until fragrant.

Pour in the heavy cream and let it warm gently until it begins to lightly bubble.

Add the cream cheese and stir until fully melted and smooth.

Add the Parmesan and mozzarella, stirring until the sauce becomes thick and creamy. Season with Italian seasoning, salt, and white pepper.

Add the cooked rotini and toss until every piece is well coated in the sauce.

Serve the creamy pasta with thick slices of the baked Caesar chicken on the side or on top.

Cooking Time: 45 minutes | Servings: 5 | Calories: ~880 per serving