1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. In a small bowl, mix garlic powder, Caesar seasoning, salt, and black pepper. Rub this mixture evenly over both sides of the chicken breasts. Set aside.
3. Bring a large pot of salted water to a boil. Add the bowtie pasta and cook for 2 minutes less than the package instructions (usually about 7 minutes), so it’s slightly undercooked. Drain and set aside.
4. In a large mixing bowl, combine the chicken broth, milk, minced garlic, and lemon juice. Whisk together until well blended.
5. Stir in the four cheeses—mozzarella, Parmesan, fontina, and cheddar—reserving about 1/4 cup of mozzarella and Parmesan for topping later.
6. Add the cooked pasta to the cheese and broth mixture, tossing gently to coat the pasta evenly.
7. Transfer the pasta and sauce mixture to your prepared baking dish, spreading it out evenly.
8. Place the seasoned chicken breasts on top of the pasta. Sprinkle the reserved cheese evenly over the chicken and pasta.
9. Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbly and golden on top. If the cheese starts browning too quickly, cover loosely with foil.
10. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley if using, then slice the chicken and serve everything warm.

One trick I picked up from my early kitchen days is to always let baked dishes rest a bit before digging in. It gives the cheese a chance to set slightly, making serving easier and the flavors more pronounced. Plus, it gives you a moment to gather everyone around the table—something my parents always insisted on, and a tradition I cherish passing down to Eli.