Creamy Caesar Chicken Pasta Bake

Another night and yet another meal thrown together on a whim because I thought the ingredients would go good together. Meals like that are such a favorite around our house.

This turned out every bit as good as I thought it would. It was creamy and rich, but not overpowering. The flavors blended together perfectly. The dressing lent a subtle flavor to the whole dish. Perfect!


Creamy Caesar Chicken Pasta Bake

  • 1/2 lb. boneless, skinless chicken breasts, fully cooked and cubed
  • 1 lb. penne pasta, fully cooked (or your favorite pasta)
  • 1 bag. frozen broccoli and cauliflower
  • 1 15oz. container ricotta cheese
  • 1 c. Creamy Caesar dressing
  • 1/2 t. black pepper
  • 1/2 c. grated Parmesan cheese

1. Combine the chicken, pasta and broccoli and cauliflower in a large bowl. In a small bowl, stir together the ricotta, dressing and pepper. Pour over chicken pasta mixture and toss to combine. Pour into a 13×9 casserole dish.

2. Evenly sprinkle Parmesan cheese over casserole dish. Bake at 350 degrees for 20-25 minutes, until heated through and cheese is golden brown.

13 thoughts on “Creamy Caesar Chicken Pasta Bake

  1. What a wonderfully simple recipe. It’s hard to beat quick, easy and delicious, especially when the finished dish looks so very good. I hope you are having a wonderful day.

  2. I make something similar with chicken broth in place of ricotta and croutons on top. Yum!! Remember to make two and ‘feed the freezer’

  3. This was good and makes a lot, but I thought it was a little too dry. I would add another cup of the dressing. Would make a very nice dish to take to a potluck; very pretty.

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