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 🍴🍴
Ingredients
- 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.
