If you’re looking for the ultimate comfort food, you’ve come to the right place. This Creamy Garlic Parmesan Chicken Pasta Bake is rich, cheesy, and packed with incredible flavor. Tender chicken, a velvety garlic Parmesan sauce, and perfectly cooked pasta all come together in one deliciously baked dish. It’s the kind of meal that makes you want to grab a second helping before you’ve even finished the first.
What’s even better? This pasta bake is incredibly easy to put together. It’s perfect for busy weeknights, cozy weekends, or even when you need to impress guests with a simple yet satisfying meal. Plus, it’s one of those recipes that taste just as good (if not better) the next day, making it great for meal prep.
Let’s dive into this cheesy, creamy goodness and get started on making the best pasta bake ever!
Ingredients You’ll Need
Before we get into the step-by-step process, let’s talk about what makes this pasta bake so irresistible. You’ll need a few key ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Pasta and Sauce:
- 12 ounces penne or rigatoni pasta
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (optional)
For the Topping:
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs (optional, for extra crunch)
- 1 tablespoon chopped parsley (for garnish)
Step 1: Preparing the Pasta
First things first—let’s get that pasta cooking! Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. You want it to be al dente, meaning it should still have a little bite to it since it will continue to cook in the oven. Once it’s done, drain the pasta and set it aside.
Pro Tip: If you want to prevent the pasta from sticking together, toss it with a tiny bit of olive oil while it sits.
Step 2: Cooking the Chicken
Now, let’s move on to the chicken. Heat 1 tablespoon of olive oil in a large skillet over medium heat. While the oil is heating, season the diced chicken with salt, pepper, and Italian seasoning for a flavorful base.
Once the skillet is hot, add the chicken and cook for about 5-7 minutes, stirring occasionally. The goal is to get a nice golden-brown sear on the outside while making sure the inside is fully cooked. Once the chicken is done, remove it from the skillet and set it aside.
Shortcut Option: If you’re in a hurry, you can use pre-cooked rotisserie chicken instead. Just shred it and add it later when mixing everything together.
Step 3: Making the Creamy Garlic Parmesan Sauce
Here’s where the magic happens! Using the same skillet (because who wants extra dishes?), melt 3 tablespoons of butter over medium heat. Once melted, add 4 cloves of minced garlic and sauté for 1-2 minutes until fragrant. The smell of garlic cooking in butter is pure heaven!
Next, sprinkle in 2 tablespoons of all-purpose flour and whisk continuously for about one minute. This creates a roux, which helps thicken the sauce.
Now, gradually pour in 2 cups of heavy cream and 1 cup of milk, whisking constantly to keep things smooth. Let the sauce simmer for 3-4 minutes until it starts to thicken. You don’t want it too thick at this point because it will continue to thicken in the oven.
At this stage, stir in:
✔ 1 cup grated Parmesan cheese
✔ ½ cup shredded mozzarella cheese (save the other half for topping)
✔ ½ teaspoon salt
✔ ½ teaspoon black pepper
✔ ½ teaspoon garlic powder
✔ ½ teaspoon onion powder
✔ ½ teaspoon crushed red pepper flakes (optional, for a little heat)
Stir everything together until the cheese melts into a smooth, creamy sauce. It should be rich, cheesy, and full of flavor.
Assembling and Baking the Creamy Garlic Parmesan Chicken Pasta
Now that we have our perfectly cooked pasta, seasoned chicken, and rich, creamy garlic Parmesan sauce, it’s time to bring everything together. This is where the magic happens—when all those flavors mix and meld in the oven, creating the ultimate comfort food.
Step 4: Combining the Pasta, Chicken, and Sauce
At this point, your sauce should be smooth, cheesy, and full of garlicky goodness. Now, add the cooked pasta and chicken directly into the skillet with the sauce. Gently stir everything together, making sure each piece of pasta is coated in that creamy, cheesy mixture.
Why This Step Matters:
Mixing everything before transferring it to the baking dish ensures that the sauce gets into every nook and cranny of the pasta. It also helps distribute the chicken evenly, so you get a perfect bite every time.
Step 5: Transferring to the Baking Dish
Now, grab a 9×13-inch baking dish and lightly grease it to prevent sticking. Pour the pasta and sauce mixture into the dish, spreading it out evenly. You’ll already notice how rich and creamy it looks—but we’re not done yet!
Step 6: Adding the Cheesy Topping
This step takes the dish from delicious to absolutely irresistible. The secret? A cheesy, golden topping that bakes into the perfect crispy, melty layer.
Evenly sprinkle the top with:
✔ ½ cup shredded mozzarella cheese
✔ ¼ cup grated Parmesan cheese
✔ ¼ cup panko breadcrumbs (optional, but adds a nice crunch)
Why Panko?
If you love a little texture contrast in your pasta bakes, adding panko breadcrumbs gives the top a slightly crispy finish. It’s completely optional, but it does add a nice touch.
Step 7: Baking to Golden Perfection
Preheat your oven to 375°F if you haven’t already. Place the dish on the center rack and bake for 20-25 minutes, or until the cheese is melted and bubbly.
If you want an extra golden, slightly crispy top, turn on the broiler for the last 2-3 minutes. Keep a close eye on it—broilers work fast, and you don’t want the cheese to burn.
Step 8: Letting It Rest and Adding the Final Touches
Once the pasta bake is out of the oven, let it sit for about 5 minutes before serving. This helps the sauce settle and ensures you get creamy, well-balanced bites instead of a soupy mess.
For the final touch, sprinkle with fresh chopped parsley for a pop of color and a little extra freshness. Now, it’s ready to serve!
Serving Suggestions and Variations
This Creamy Garlic Parmesan Chicken Pasta Bake is already packed with flavor, but if you’re looking for a way to mix things up, here are a few ideas:
- Add Veggies: Stir in sautéed mushrooms, spinach, or roasted red peppers for an extra layer of flavor.
- Use a Different Protein: Swap chicken for shrimp, Italian sausage, or even crispy bacon.
- Make It Spicy: Increase the red pepper flakes or drizzle some hot sauce over the top before serving.
- Go Lighter: Use half-and-half instead of heavy cream and swap some of the cheese for reduced-fat versions.
FAQs and Final Thoughts
Now that your Creamy Garlic Parmesan Chicken Pasta Bake is fresh out of the oven, let’s cover a few common questions to ensure you get the best results every time. Whether you’re wondering about storage, substitutions, or serving ideas, this section has you covered.
Frequently Asked Questions
1. Can I make this pasta bake ahead of time?
Yes! You can assemble everything up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 15 minutes, then bake as directed.
2. How do I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator and will stay fresh for 3-4 days. To reheat, you can microwave individual portions or bake the entire dish at 350°F for about 15-20 minutes until warmed through.
3. Can I freeze this pasta bake?
Absolutely! To freeze, let the pasta cool completely, then wrap the dish tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and bake at 375°F for about 25-30 minutes.
4. What’s the best pasta to use?
Penne and rigatoni work best because they hold onto the creamy sauce well. However, you can also use fusilli, farfalle, or ziti if that’s what you have on hand.
5. Can I make this without heavy cream?
Yes, you can substitute half-and-half or whole milk for a lighter version. The sauce won’t be quite as rich, but it will still be creamy and delicious.
6. How can I make this dish gluten-free?
To make this gluten-free, simply swap the pasta for a gluten-free variety and use gluten-free flour or cornstarch to thicken the sauce. Also, skip the panko breadcrumbs or use a gluten-free alternative.
7. What side dishes go well with this pasta bake?
Since this dish is already rich and creamy, a simple side salad with a tangy vinaigrette, roasted vegetables, or garlic bread makes a great pairing.
Final Thoughts
This Creamy Garlic Parmesan Chicken Pasta Bake is the ultimate cozy, cheesy, and satisfying meal that’s perfect for any occasion. Whether you’re making it for a family dinner, meal prepping for the week, or bringing it to a potluck, it’s guaranteed to be a hit.
If you try this recipe, let me know how it turned out! Feel free to share any tweaks you made—whether it’s adding veggies, swapping proteins, or making it a little spicier. I’d love to hear your version of this delicious pasta bake.
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Creamy Garlic Parmesan Chicken Pasta Bake
Description
This comforting pasta bake features tender chicken, a rich and creamy garlic Parmesan sauce, and perfectly cooked pasta, all baked to golden perfection. It’s an easy, cheesy, and satisfying meal perfect for any night of the week.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
For the pasta and sauce:
- 12 ounces penne or rigatoni pasta
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper flakes (optional)
For the topping:
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup panko breadcrumbs (optional, for extra crunch)
- 1 tablespoon chopped parsley (for garnish)
Instructions
Preheat the oven to 375°F. Grease a 9×13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Season the diced chicken with salt, pepper, and Italian seasoning. Cook the chicken until golden brown and fully cooked, about 5-7 minutes. Remove from heat and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Sprinkle in the flour and whisk continuously for about a minute to create a roux.
Gradually pour in the heavy cream and milk, whisking constantly to prevent lumps. Bring the sauce to a simmer and cook until slightly thickened, about 3-4 minutes.
Stir in the Parmesan cheese, ½ cup mozzarella cheese, salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes (if using). Mix until the cheese is fully melted and the sauce is smooth.
Add the cooked pasta and chicken to the sauce, stirring to coat everything evenly. Pour the mixture into the prepared baking dish.
Sprinkle the top with the remaining ½ cup mozzarella cheese, additional Parmesan cheese, and panko breadcrumbs (if using).
Bake for 20-25 minutes, or until the cheese is melted and bubbly. If a golden crust is desired, broil for an additional 2-3 minutes until lightly browned.
Remove from the oven and let the pasta bake sit for 5 minutes before serving. Garnish with chopped parsley and serve warm.
Notes
- Use rotisserie chicken for an even quicker meal prep.
- Swap heavy cream for half-and-half for a lighter version.
- Add spinach or sun-dried tomatoes for extra flavor and texture.
