### Instructions
1. Cook the pasta according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet or pan over medium-high heat.
3. Add the chicken cubes to the skillet. Season with garlic powder, onion powder, black pepper, and salt. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Reduce the heat to medium. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer.
5. Stir in the heavy cream, Parmesan cheese, and Caesar dressing. Whisk until the sauce is smooth and slightly thickened, about 2-3 minutes.
6. Return the cooked chicken to the skillet with the sauce.
7. Add the drained pasta to the skillet with the chicken and sauce. Toss everything together until the pasta is evenly coated.
8. Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.
### Short Tips
* For extra flavor, marinate the chicken in a little olive oil, lemon juice, and a pinch of salt and pepper for 15-30 minutes before cooking.
* If your sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
* Feel free to add some crushed red pepper flakes to the sauce for a subtle kick.
* To make this dish even faster, use pre-cooked rotisserie chicken. Simply shred and add to the sauce in step 6.
* Ensure your pan is hot enough before adding the chicken to get a good sear and lock in the juices.
