1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts comfortably.
2. Season the chicken breasts on both sides with salt, pepper, and garlic powder. Drizzle olive oil over them and rub in the seasoning.
3. Heat a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown. This step locks in the juices and gives a nice crust before baking.
4. While the chicken sears, bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente (usually about 10-12 minutes). Drain and set aside.
5. In a large mixing bowl, combine the cooked pasta, Caesar dressing, minced garlic, and all four cheeses except Pecorino Romano. Toss gently to coat everything evenly.
6. Transfer the cheesy pasta mixture into the prepared baking dish. Nestle the seared chicken breasts on top of the pasta.
7. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the cheese is bubbly and golden on the edges.
8. Remove from the oven and sprinkle Pecorino Romano cheese, freshly ground black pepper, and chopped parsley over the top for a fresh finish.
9. Let the dish rest for 5 minutes before serving. This allows the flavors to settle and makes it easier to portion.

One of my favorite things about this recipe is how it brings back memories of Mama Lou’s patience in the kitchen—waiting for the perfect moment to pull a dish from the oven, knowing the wait would be worth it. Ouma and I always say that good food is made with love and a little bit of patience.