Chicken Caesar Baked Pasta Cups

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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!

Chicken Caesar Baked Pasta Cups

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!

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!

Chicken Caesar Baked Pasta Cups Recipe

I made these Chicken Caesar Baked Pasta Cups in small ramekins so they could be served individually as an appetizer at an Italian dinner party, or even tray passed at a party with small cocktail forks.

Baked Caesar Salad Pasta Cups

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

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.

Chicken Caesar Baked Pasta Recipe

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.

Chicken Caesar Baked Pasta Recipe

Add the shredded chicken.

Chicken Caesar Baked Pasta Recipe

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.

Chicken Caesar Baked Pasta Recipe

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

Chicken Caesar Baked Pasta Cups Recipe

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

Chicken Caesar Baked Pasta Cups Recipe

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.

Chicken Caesar Baked Pasta Cups Recipe

Serve with cocktail forks and dig in!

Chicken Caesar Baked Pasta Cup Recipe

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

Appetizer Chicken Caesar Baked Pasta Cups

Chicken Caesar Baked Pasta Cups
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Chicken Caesar Baked Pasta Cups

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!

Course Appetizer, Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 9 baked pasta cups
Calories 466 kcal

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 chicken breasts cooked & shredded
  • 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

Instructions

  1. Preheat the oven to 350° F.
  2. Heat a large sauce pot over medium heat on the stovetop.
  3. Add the cream cheese and chicken broth to the pot.
  4. Whisk until the cheese is melted.
  5. Add the garlic powder, black pepper and salt.
  6. Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy.
  7. Add the caesar dressing.
  8. Add the shredded chicken.
  9. Allow the sauce to cook for an additional 10 minutes over low heat.
  10. 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.
  11. Divide the mixture amongst 9 small ramekins.
  12. Top each ramekin with mozzarella cheese.
  13. Combine the breadcrumbs and parmesan cheese in a small bowl and sprinkle on top of each ramekin.
  14. Place the ramekins on a baking sheet and into the oven for 10 minutes.
  15. Turn the oven from bake to broil on high and cook for an additional 2-3 minutes to brown the breadcrumbs.
  16. Remove from the oven and top with the fresh arugula.