Creamy Garlic Parmesan Chicken Pasta Bake is a comforting, cheesy, and hearty dish that brings together tender pasta, juicy chicken, and a rich garlic parmesan sauce baked to golden perfection. Perfect for family dinners or meal prep, this one-dish wonder is packed with flavor and satisfying textures.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breastspasta (penne or rotini work well)garlicclovesbutterall-purpose flourmilkheavy creamparmesancheese (grated)mozzarellacheesesaltblack pepperItalian seasoningolive oilfresh parsley (optional, for garnish)
directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Cook the pasta in salted water until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat and cook the chicken breasts until golden and cooked through. Season with salt, pepper, and Italian seasoning. Remove and slice or shred the chicken.
In the same skillet, melt butter and sauté minced garlic until fragrant.
Whisk in flour to create a roux, cooking for 1-2 minutes.
Gradually whisk in milk and heavy cream, stirring until the sauce thickens.
Stir in grated parmesan cheese until smooth and melted.
Add cooked pasta and chicken to the sauce, stirring to combine.
Transfer the mixture into the prepared baking dish.
Top with shredded mozzarella and extra parmesan.
Bake for 20-25 minutes, or until bubbly and golden on top.
Garnish with chopped fresh parsley before serving.
Servings and timing
This recipe serves 6-8.Preparation time: 20 minutesCooking time: 25 minutesTotal time: 45 minutes
Variations
Use rotisserie chicken for a quicker version.
Add steamed broccoli or spinach for extra veggies.
Swap heavy cream with half-and-half for a lighter sauce.
Include a dash of red pepper flakes for a hint of heat.
Try a mix of cheeses like Gruyère or Fontina for more depth.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) covered with foil, or microwave individual portions until heated through.Add a splash of milk or cream before reheating to loosen the sauce if needed.
FAQs
Can I make this ahead of time?
Yes, assemble it up to 24 hours ahead and refrigerate. Bake when ready to serve.
Can I freeze this pasta bake?
Yes, freeze before or after baking for up to 2 months. Thaw overnight before reheating.
What type of pasta works best?
Short pasta like penne, rotini, or ziti hold the sauce well and are ideal for bakes.
Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts better and offers a creamier texture.
Is this dish spicy?
Not unless you add red pepper flakes—it’s a mild, creamy dish.
Can I make it gluten-free?
Yes, use gluten-free pasta and a gluten-free flour blend for the roux.
Can I add vegetables?
Absolutely! Try mushrooms, peas, or bell peppers for added flavor and nutrition.
Do I need to cover it while baking?
No, bake uncovered for a golden top. Cover loosely if it browns too quickly.
What’s the best chicken to use?
Boneless, skinless chicken breasts or thighs both work well.
Can I substitute the parmesan?
Try Pecorino Romano or Asiago for a similar salty, nutty flavor.
Conclusion
Creamy Garlic Parmesan Chicken Pasta Bake is a flavorful and satisfying meal that’s simple to prepare and sure to please a crowd. With its rich sauce, cheesy topping, and comforting ingredients, it’s a recipe you’ll turn to again and again for cozy family dinners or convenient meal prep.
Print
Creamy Garlic Parmesan Chicken Pasta Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
A comforting and creamy pasta bake loaded with tender chicken, garlic, Parmesan cheese, and a rich, cheesy sauce — perfect for weeknight dinners.
Ingredients
- 2 cups cooked chicken, shredded or chopped
- 12 oz penne pasta
- 3 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Cooking spray or butter for greasing baking dish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually add the milk and heavy cream, whisking constantly until the mixture thickens, about 5 minutes.
- Stir in Parmesan cheese, salt, pepper, and Italian seasoning. Mix until cheese is melted and sauce is smooth.
- Add cooked chicken and pasta to the sauce and mix until everything is evenly coated.
- Pour the mixture into the prepared baking dish and top with shredded mozzarella cheese.
- Bake for 20-25 minutes or until the top is golden and bubbly.
- Garnish with chopped parsley before serving, if desired.
Notes
- You can use rotisserie chicken for convenience.
- Add steamed broccoli or spinach for extra vegetables.
- Make it ahead and refrigerate; bake when ready to serve.