Chicken Caesar Baked Pasta Recipe - WhitneyBond.com (2024)

This recipe puts a creamy, cheesy baked pasta twist on the classic chicken caesar salad! Pasta cups are the perfect appetizer for dinner or a party!

What’s the perfect way to start an Italian dinner party? Pasta, a cheese plate, a caesar salad? How about we combine all of those into one really delicious appetizer! That’s exactly what I did here in these Chicken Caesar Baked Pasta Cups!

This recipe gives you everything you love about a caesar salad, from the delicious dressing that’s incorporated into the sauce, to the crunch of croutons you get from the bread crumb crust, to the salty parmesan mixed right into the bread crumb topping, it’s a complete caesar salad in the form of creamy, cheesy pasta goodness!

I made these Chicken Caesar Baked Pasta Cupsin small ramekins so they could be served individually as an appetizer at anItalian dinner party, or even tray passed at a party with small co*cktail forks.

Serving this baked pasta dish “appetizer style”turns a delicious dish, into a super cute & tasty start to any meal!

Chicken Caesar Baked Pasta Ingredients

• 8 oz cream cheese (cubed)
• ¾ cup chicken broth
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp sea salt
• ¾ cup caesar dressing
• 2 cups cooked & shredded chicken breasts
• 12 oz penne pasta
• 8 oz fresh mozzarella cheese (thinly sliced)
• ¼ cup Italian seasoned panko breadcrumbs
• ¼ cup parmesan cheese (grated)
• 1 cup fresh arugula

Chicken Caesar Baked Pasta Instructions

Preheat the oven to 350° F.

Heat a large sauce pot over medium heat on the stovetop.

Add the cream cheese and chicken broth to the pot. Whisk until the cheese is melted.

Add the garlic powder, black pepper and salt.

Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy.

Add the caesar dressing.

Add the shredded chicken.

Allow the sauce to cook for an additional 10 minutes over low heat.

In the meantime boil a large pot of water and cook the penne pasta for 9-10 minutes, drain, then add to the chicken caesar sauce.

Divide the mixture amongst 9 small ramekins.Top each ramekin with mozzarella cheese.

Combine the breadcrumbs and parmesan cheese in a small bowl and sprinkle on top of each ramekin.

Place the ramekins on a baking sheet and into the oven for 10 minutes.

Turn the oven from bake to broil on high and cook for an additional 2-3 minutes to brown the breadcrumbs.

Remove from the oven and top with the fresh arugula.

Serve with co*cktail forks and dig in!

This recipe is creamy, cheesy, flavorful and I promise that it will be hard to put that little fork down once you dig in! 😉

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.