Description
Creamy Garlic Parmesan Chicken Pasta Bake is a warm, indulgent dinner made with tender chicken, a rich garlic-parmesan cream sauce, and pasta baked under a gooey golden mozzarella topping. Perfect for weeknights, meal prep, leftovers, or feeding a hungry crowd.
Ingredients
2 large chicken breasts, cooked and chopped
12 oz rigatoni or penne pasta
2 cups heavy cream
1 cup grated parmesan cheese
1 ½ cups shredded mozzarella cheese
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley, chopped (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
3. In a deep skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sauté until golden and cooked through. Set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
5. Pour in heavy cream and bring to a gentle simmer. Whisk in parmesan until melted and smooth.
6. Return cooked chicken to the sauce. Add drained pasta and stir until evenly coated.
7. Pour mixture into the prepared baking dish. Top evenly with shredded mozzarella.
8. Bake for 20 minutes, or until bubbly and golden on top.
9. Garnish with fresh parsley if desired. Serve warm.
Notes
Use rotisserie chicken to save time.
For a lighter version, swap heavy cream for half-and-half (sauce will be slightly thinner).
Add veggies like broccoli, spinach, or mushrooms for extra nutrition.
Slightly undercook pasta (al dente) so it doesn’t get mushy after baking.
Leftovers keep well in the fridge up to 3 days; reheat until hot and bubbly.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4
- Sodium: 780
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 36
- Cholesterol: 165