1. Preheat your oven to 375°F (190°C) to ensure even cooking for the chicken. Prepare a baking dish or wire rack and line it with parchment paper.
2. Pound the chicken breasts to an even thickness to ensure uniform cooking and prevent dryness.
3. In a small bowl, mix Caesar dressing, sour cream, and optional Italian dressing for extra zest.
4. Season the chicken breasts with freshly ground black pepper and sprinkle shredded Parmesan cheese on both sides.
5. Generously coat the chicken with the dressing mixture, then press breadcrumbs, Panko, or garlic crouton crumbs onto the chicken for a crispy texture.
6. Place the chicken on the prepared baking dish or wire rack and bake for 30–40 minutes, or until the internal temperature reaches 165°F (74°C). For a golden, crispy topping, switch to the broil setting in the last 2–4 minutes.
7. While the chicken bakes, cook your pasta of choice according to the package instructions, slightly undercooking by 1 minute for a firmer texture. Drain and set aside.
8. For the sauce, heat butter or olive oil in a large skillet over medium heat, then sauté minced garlic until fragrant.
9. Stir in heavy cream and grated Parmesan cheese, whisking until the sauce is smooth and creamy. Season with salt and black pepper to taste.
10. Add the cooked pasta to the skillet and toss to coat it evenly with the sauce. Optionally, mix in steamed broccoli or other vegetables for added nutrition.
11. Once the chicken is baked, serve it on top of the creamy Parmesan pasta or alongside it for a visually appealing presentation.
12. Garnish with additional Parmesan cheese, fresh parsley, or other herbs for extra flavor and a finishing touch.
13. For storing leftovers, allow the chicken and pasta to cool before placing them in airtight containers. Refrigerate for up to 3–4 days. Freeze separately if desired, ensuring the chicken breasts and pasta are securely packaged.
14. Reheat leftovers in the oven at 350°F for the chicken or on the stovetop for the pasta, adding a splash of cream to maintain the sauce’s consistency.