Baked Caesar Chicken Garlic Rotini (Print)
Creamy garlic Parmesan rotini with golden baked Caesar chicken—a hearty, flavor-packed dish.
# Ingredients:
→ Baked Caesar Chicken
01 -
4 boneless skinless chicken breasts (about 2 lbs)
02 -
1 cup thick creamy Caesar dressing
03 -
¾ cup freshly grated Parmesan cheese
04 -
½ tsp cracked black pepper
05 -
½ tsp garlic powder
06 -
1 tbsp olive oil
→ Pasta and Garlic Parmesan Sauce
07 -
12 oz rotini pasta
08 -
3 tbsp unsalted butter
09 -
4 cloves garlic, minced
10 -
1½ cups heavy cream
11 -
4 oz cream cheese, softened
12 -
1 cup freshly grated Parmesan cheese
13 -
¾ cup shredded mozzarella cheese
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½ tsp Italian seasoning
15 -
½ tsp salt
16 -
¼ tsp white pepper
# Directions:
01 -
Preheat oven to 400°F. Lightly grease a baking dish with olive oil.
02 -
Pat chicken breasts dry. Season lightly with cracked black pepper and garlic powder.
03 -
In a small bowl, mix the Caesar dressing with about half the Parmesan. Spread this mixture evenly over each chicken breast, creating a thick coating.
04 -
Place in the baking dish. Sprinkle the remaining Parmesan generously over the top of each breast so the surface is fully covered. Bake uncovered for 25 to 30 minutes until fully cooked (165°F internal) and the top becomes golden. Broil for 2 to 4 minutes at the end for a crispy golden Parmesan crust. Let rest, then slice thick.
05 -
While the chicken bakes, cook the rotini in salted water until al dente. Reserve ½ cup pasta water, then drain.
06 -
In a large deep skillet, melt butter over medium heat. Add garlic and cook until fragrant.
07 -
Pour in heavy cream and bring to a gentle simmer. Add cream cheese and whisk until smooth. Stir in Parmesan and mozzarella gradually until the sauce is thick, rich, and glossy. Season with Italian seasoning, salt, and white pepper.
08 -
Add cooked rotini and toss thoroughly so the sauce coats every spiral and fills the grooves.
09 -
Plate generous portions of creamy rotini on one side and thick slices of baked Caesar chicken on the other. Serve immediately.