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.