Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a baking dish./nStep 2: Season the chicken with salt, pepper, paprika, and Italian seasoning, then coat lightly with Caesar dressing./nStep 3: Heat olive oil in a skillet over medium heat and cook the chicken for 5–6 minutes per side until golden and fully cooked. Remove and slice./nStep 4: Cook the penne in salted boiling water until al dente. Drain and set aside./nStep 5: In the same skillet, melt butter and sauté garlic until fragrant./nStep 6: Pour in chicken broth and heavy cream, stirring well, and let simmer for 3–4 minutes./nStep 7: Add Parmesan, mozzarella, provolone, and cheddar cheese gradually, stirring until the sauce is smooth and creamy./nStep 8: Add cooked penne to the sauce and toss until evenly coated./nStep 9: Transfer the pasta to the baking dish, top with sliced chicken and cherry tomatoes./nStep 10: Bake for 15–20 minutes until bubbly and lightly golden on top./nStep 11: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk or broth to maintain creaminess. Avoid overheating to prevent the sauce from separating.
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