Heat a large heavy-bottomed pot over medium-high heat with a tablespoon of olive oil.
Add the cubed chicken to the pot and season lightly with salt and black pepper.
Sear the chicken until golden brown on all sides and mostly cooked through.
Remove the chicken from the pot and set it aside on a plate.
Add the minced garlic to the same pot and sauté for one minute until fragrant.
Pour the chicken broth into the pot and scrape the bottom to release any browned bits.
Bring the liquid to a rolling boil and add the dry penne.
Cook the pasta under the liquid level for roughly ten minutes, stirring occasionally to prevent sticking.
Return the chicken to the pot once the pasta is al dente.
Stir in the heavy cream and Caesar dressing, then top with parmesan cheese.
Simmer for another 2-3 minutes until the sauce encapsulates the pasta and chicken perfectly.