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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!
Course
Appetizer, Main Course
Cuisine
Italian
Prep Time
30
minutes
mins
Cook Time
12
minutes
mins
Total Time
42
minutes
mins
Servings
9
baked pasta cups
Calories
466
Author
Whitney Bond
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
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.
Nutrition
Calories:
466
kcal
|
Carbohydrates:
32
g
|
Protein:
20
g
|
Fat:
27
g
|
Saturated Fat:
10
g
|
Cholesterol:
78
mg
|
Sodium:
774
mg
|
Potassium:
295
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
600
mg
|
Vitamin C:
2.1
mg
|
Calcium:
212
mg
|
Iron:
1.2
mg