In medium bowl season chicken with Tuscan seasoning then add Caesar salad dressing and coat the chicken evenly. Let marinade for about 1/2 hour (or to save time prepare chicken the night before and let marinade overnight).  Boil pasta according to directions on the box. Strain and set aside. Using a cast iron pan, thinly coat the bottom with olive oil. Heat pan on medium high heat, once the pan is hot add the chicken and brown on both sides, making sure you don’t overcook to maintain the juiciness. Remove and place on cutting board and slice chicken.  In the cast iron skillet, add the heavy cream, cheeses and remaining ingredients. Bring to a light boil and then simmer down stirring until thicken. Texture should be a creamy consistency. (Here’s where I tend to play around.. take a taste.. if you need more cheese (which I love) add a bit more to achieve your taste.

Then add pasta into skillet and blend into sauce. Next add sliced chicken and blend. Add a light sprinkle of black pepper. Let simmer for 10 minutes, serve hot.