Chicken Caesar Pasta Bake

All the flavours of the popular salad in a hearty pasta bake! In place of croutons there is a lovely crunchy topping of garlicky breadcrumbs. I have used Grana Padano cheese as it is slightly cheaper than Parmesan & if you prefer you can swap the bacon for the more traditional anchovies.


Serves 6 Approx 88p per serving

Prep time 15 minutes Cooking time 30 minutes

Level 🍴🍴


  • 300g dried pasta (I used Penne)
  • 300g of cooked chicken (I used 2 chicken breasts)
  • 3 rashers of smoked bacon, chopped
  • 2 heads Little Gem lettuice, chopped
  • 300ml half fat creme fraiche
  • 60g grated Grana Padano or Parmesan
  • salt & pepper

For the topping:

  • 80g fresh breadcrumbs
  • 2 cloves garlic, crushed
  • 1 tsp dried parsley

Cook the pasta- drain & set aside.

In a large frying pan over medium/high heat dry fry the bacon until browned. Set aside.


Reduce the heat then add 2 tbsp of oil to the pan then add the lettuce- it will look like a lot but it will wilt down! Cook for about 5 minutes stirring then add the bacon back to the pan & mix together.

Stir in the creme fraiche & allow it to warm through.

Season with salt & pepper then add the cheese & stir. Once the cheese has melted add the chicken & the cooked pasta & mix well.

Transfer the pasta & sauce to an ovenproof dish.


Pre-heat the oven to 200 Fan/220C/Gas 7.

To make the topping heat about 1 tbsp of oil in a large frying pan over medium heat.

Add the garlic & cook for about 1 minute before stirring through the breadcrumbs & parsley. Keep stirring until starting to colour. Remove from the heat.



Carefully spoon the garlicky breadcrumbs evenly over the pasta.

Place in the oven for 15-20 minutes or until the topping is brown & crispy.

Serve hot.

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