This recipe transforms the classic Chicken Caesar Salad into creamy, cheesy baked pasta cups—perfect as an appetizer for dinner or a party.
If you’re deciding how to begin an Italian-inspired dinner or want a crowd-pleasing starter for a gathering, these Chicken Caesar Baked Pasta Cups combine everything you love about a Caesar salad—tangy dressing, tender chicken, salty Parmesan and crisp breadcrumb topping—into bite-size, baked pasta servings. They work beautifully as individual ramekin appetizers, on a buffet table, or tray-passed at cocktail parties. The creamy sauce, melted mozzarella and browned panko create a satisfying contrast of textures and flavors that guests will love.
The sauce starts with cream cheese and chicken broth for silkiness, then gets a boost from classic Caesar dressing. Shredded cooked chicken is folded into the saucy penne, and each portion is topped with thin slices of fresh mozzarella and a Parmesan-panko crust that crisps up beautifully under the broiler. A handful of fresh arugula added after baking brightens each cup with peppery freshness, echoing the salad inspiration.
Chicken Caesar Baked Pasta Ingredients
- 8 oz cream cheese, cubed
- 3/4 cup chicken broth
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 3/4 cup Caesar dressing
- 2 cups cooked and shredded chicken breasts
- 12 oz penne pasta
- 8 oz fresh mozzarella, thinly sliced
- 1/4 cup Italian-seasoned panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 cup fresh arugula
Chicken Caesar Baked Pasta Instructions
- Preheat the oven to 350°F (175°C).
- In a large saucepan over medium heat, add the cubed cream cheese and chicken broth. Whisk continuously until the cream cheese melts and the mixture is smooth.
- Add the garlic powder, black pepper and sea salt, stirring to combine. Cook for about 5 minutes over medium heat until the sauce is creamy and well blended.
- Stir in the Caesar dressing and add the shredded chicken. Reduce heat to low and let the sauce simmer gently for an additional 10 minutes to meld flavors.
- Meanwhile, bring a large pot of salted water to a boil. Cook the penne according to package directions (about 9–10 minutes) until al dente. Drain and add the cooked pasta to the sauce, tossing to coat evenly.
- Divide the pasta-and-chicken mixture among nine small ramekins. Top each ramekin with slices of fresh mozzarella.
- In a small bowl, combine the Italian-seasoned panko breadcrumbs and grated Parmesan. Sprinkle the mixture evenly over each ramekin.
- Place the ramekins on a baking sheet and bake at 350°F for 10 minutes, until the cheese is melted and the filling is heated through.
- Switch the oven to broil on high and broil for 2–3 minutes, watching carefully, until the breadcrumbs are golden brown and crisp.
- Remove from the oven and garnish each baked pasta cup with a small handful of fresh arugula for a bright, peppery finish. Serve warm with cocktail forks.
Tip: If you prefer fewer individual portions, you can make this recipe in a single baking dish and serve family-style. For extra crunch, toss the panko with a tablespoon of melted butter before sprinkling. Use rotisserie chicken to save time, or grill chicken breasts and shred them for added smoky flavor.
Servings, Timing & Notes
- Servings: 9 baked pasta cups
- Prep Time: about 30 minutes
- Cook Time: about 12 minutes (plus broil)
- Total Time: approximately 42 minutes
- Author: Whitney Bond (recipe inspiration)
Storage & Reheating
Leftover cups can be refrigerated in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes, or microwave on medium power until warmed through. If freezing, bake the cups first, cool completely, then wrap individually and freeze for up to 2 months; reheat from frozen in a 350°F oven until heated through.
Variations
- Vegetarian: Replace chicken with roasted mushrooms or artichoke hearts and use vegetable broth in the sauce.
- More greens: Top with shaved romaine as a nod to classic Caesar salad instead of arugula.
- Spicy: Add a pinch of crushed red pepper to the sauce for a subtle heat.
Nutrition Facts (per serving)
- Calories: 466 kcal
- Carbohydrates: 32 g
- Protein: 20 g
- Fat: 27 g (Saturated Fat: 10 g)
- Cholesterol: 78 mg
- Sodium: 774 mg
- Fiber: 1 g
- Sugar: 2 g
- Calcium: 212 mg
- Iron: 1.2 mg
This Chicken Caesar Baked Pasta Cups recipe is creamy, cheesy and full of classic Caesar flavor in a convenient, bite-size form. Serve them at your next dinner party or prepare them ahead for an easy, elegant appetizer that guests will return to again and again.
