Preheat oven to 375°F. Lightly grease a baking dish with the olive oil.

Pat the chicken breasts dry. Season them lightly with the cracked black pepper and garlic powder.

Spread the Caesar dressing evenly over each chicken breast.

Sprinkle the Parmesan generously over the top so the surface is fully covered.

Bake uncovered for 25 to 30 minutes until the chicken is fully cooked and the top turns lightly golden with a subtle crust. Let the chicken rest, then slice into thick pieces.

While the chicken bakes, bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente. Reserve about ½ cup of the pasta water, then drain the pasta.

In a large deep skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant.

Pour in the heavy cream and bring it to a gentle simmer.

Add the softened cream cheese and whisk until the mixture is smooth.

Gradually stir in the mozzarella, provolone, Parmesan, and Monterey Jack, continuing to stir until each addition is fully melted and the sauce is thick. The sauce should become rich, glossy, and heavy.

Season the sauce with the white pepper and salt.