Garlic Parmesan Chicken Pasta Bake

Why You’ll Love This Garlic Parmesan Chicken Pasta Bake

There’s a reason this bake always disappears fast when I serve it — it hits every comfort food craving. It’s rich and indulgent but also incredibly simple. The creamy garlic-Parmesan sauce is velvety and packed with flavor, and when it’s baked with tender chicken and pasta under a layer of melty mozzarella, it becomes the ultimate all-in-one dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 2 cups cooked chicken, shredded or diced
– 12 oz pasta (penne or rotini work best)
– 2 tablespoons butter
– 3 cloves garlic, minced
– 1½ cups heavy cream
– 1 cup grated Parmesan cheese
– 1½ cups shredded mozzarella cheese
– ½ teaspoon Italian seasoning
– salt and pepper, to taste
– fresh parsley, chopped (for garnish)

Directions

1. I preheat the oven to 375°F (190°C).

2. I cook the pasta until al dente, then drain and set it aside.

3. In a skillet, I melt the butter and sauté the garlic for about 30 seconds, just until fragrant.

4. I stir in the heavy cream, Parmesan, Italian seasoning, salt, and pepper. I let the sauce simmer gently for a few minutes until slightly thickened.

5. In a large bowl or directly in my baking dish, I combine the cooked pasta, chicken, and cream sauce until everything is evenly coated.

6. I spread the mixture into a greased 9×13-inch baking dish and sprinkle the mozzarella evenly over the top.

7. I bake it for 20–25 minutes until bubbly and golden on top.

8. I let it rest for 5 minutes, then garnish with fresh parsley before serving.

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

– I toss in spinach, mushrooms, or broccoli for extra veggies.
– I use half-and-half instead of heavy cream to lighten it up.
– I substitute cooked turkey or shrimp when I want a different protein.
– I add red pepper flakes for a little spice.
– I use rigatoni or shells instead of penne — anything that holds the sauce well works great.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 4 days. When freezing, I make sure it’s cooled completely before wrapping it tightly and freezing for up to 2 months. To reheat, I warm individual servings in the microwave, or I reheat the whole dish in the oven at 350°F until hot throughout, adding a splash of cream if needed.

FAQs

Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner. I like using half milk and half cream for a lighter but still creamy texture.

Can I use rotisserie chicken?

Absolutely. It’s a huge time-saver and adds great flavor to the dish.

Can I assemble this ahead of time?

Yes. I assemble everything, cover it, and refrigerate for up to a day before baking. I add a few extra minutes to the bake time if it’s going in cold.

What pasta works best for this recipe?

I stick with short pasta like penne, rotini, or rigatoni — they hold onto the creamy sauce beautifully.

How do I keep it from drying out?

I avoid overcooking the pasta before baking, and I always let the sauce stay slightly loose before it goes in the oven. That way, it stays perfectly creamy after baking.

Conclusion

This Garlic Parmesan Chicken Pasta Bake is one of those recipes that just makes everyone happy. It’s warm, rich, and cheesy — exactly what I want when I need a satisfying dinner. It’s easy to make, simple to adapt, and just as good the next day. Whether I’m feeding the family or sharing with friends, this one always earns a spot in the rotation.

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