Introduction
When comfort food meets gourmet flavor, you get this Garlic Parmesan Chicken Pasta Bake—a creamy, cheesy masterpiece that will have everyone asking for seconds. Combining tender chicken, al dente pasta, and a rich garlic-Parmesan sauce, this baked pasta dish is easy enough for weeknights but impressive enough for company.
Why This Garlic Parmesan Chicken Pasta Bake Will Become Your Go-To Recipe
This isn’t just another pasta bake—it’s a flavor explosion with these winning features:
- Restaurant-quality taste at home with simple ingredients
- One-dish wonder means easy prep and cleanup
- Meal prep friendly—tastes even better as leftovers
- Endlessly adaptable to suit different tastes
The magic happens when garlic-infused cream sauce meets golden, bubbly Parmesan cheese, creating the ultimate comfort food experience.
Step-by-Step Garlic Parmesan Chicken Pasta Bake Instructions
Ingredients You’ll Need
Serves 6-8
- 12 oz penne or rotini pasta
- 2 cups cooked chicken, diced or shredded
- 3 tbsp butter
- 4 garlic cloves, minced
- 2 tbsp flour
- 1 ½ cups milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt & pepper to taste
- Fresh parsley for garnish
Equipment Checklist
- 9×13″ baking dish
- Large pot for pasta
- Medium saucepan
- Whisk
- Mixing bowls
Step 1: Pasta & Chicken Prep
- Cook pasta al dente (1-2 minutes less than package directions)
- Drain and set aside
- If using raw chicken, season and cook in skillet until done
Step 2: Make the Garlic Parmesan Sauce
- Melt butter in saucepan over medium heat
- Add garlic, sauté 30 seconds until fragrant
- Whisk in flour to create a roux (1 minute)
- Gradually whisk in milk, broth, and cream
- Stir in Parmesan until melted and smooth
- Season with Italian seasoning, red pepper, salt & pepper
Step 3: Assemble & Bake
- Preheat oven to 375°F (190°C)
- In large bowl, mix pasta, chicken, and sauce
- Transfer to greased baking dish
- Top with mozzarella cheese
- Bake 20-25 minutes until bubbly and golden
- Broil 2-3 minutes for extra crispiness
Step 4: Serve & Enjoy
Let rest 5 minutes, garnish with fresh parsley, and serve warm!
Pro Tips for the Best Garlic Parmesan Chicken Pasta Bake
Pasta perfection: Undercook pasta by 2 minutes—it finishes cooking in the oven
Sauce consistency: For thicker sauce, simmer longer before baking
Flavor boost: Add 1 tsp lemon zest for brightness
Protein swap: Try shrimp or mushrooms instead of chicken
Crispy topping: Mix breadcrumbs with melted butter for extra crunch
Common Mistakes to Avoid
Overcooked pasta becomes mushy after baking
Skipping the roux leads to thin, watery sauce
Overbaking dries out the dish—watch carefully after 20 minutes
Using pre-grated Parmesan (contains anti-caking agents) instead of freshly grated
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble up to 24 hours in advance—add 5-10 minutes to baking time if chilled.
What’s the best pasta to use?
Short shapes like penne, rotini, or fusilli hold sauce best.
How do I store leftovers?
Refrigerate up to 4 days or freeze for 2 months. Reheat in oven with splash of milk.
Can I make it gluten-free?
Use GF pasta and substitute cornstarch for flour (1 tbsp cornstarch + 2 tbsp water).
Final Thoughts
This Garlic Parmesan Chicken Pasta Bake delivers restaurant-quality flavor with home-cooked simplicity. Whether you’re feeding a hungry family or impressing dinner guests, this creamy, cheesy bake never disappoints.
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Creamy Garlic Parmesan Chicken Pasta Bake: An Irresistible Family Favorite
- Total Time: 1 Hour
Description
Dive into the rich and savory flavors of this Garlic Parmesan Chicken Pasta Bake. With tender chicken, al dente pasta, and a creamy garlic parmesan sauce, this casserole is perfect for a comforting family dinner.
Ingredients
2 cups cooked chicken, shredded
8 oz penne pasta, cooked and drained
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried basil
Salt and pepper to taste
1 tablespoon olive oil
1/4 cup chopped fresh parsley for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
Stir in the butter and let it melt completely. Sprinkle in the flour, stirring constantly to form a roux. Cook for 1-2 minutes until the roux is lightly golden.
Gradually whisk in the chicken broth and heavy cream, cooking until the sauce thickens, about 5-7 minutes.
Add the Parmesan cheese, garlic powder, onion powder, dried basil, salt, and pepper to the sauce. Stir until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked penne pasta, shredded chicken, and the prepared sauce. Mix until the pasta and chicken are well coated with the sauce.
Transfer the pasta mixture to the prepared baking dish. Top with shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh parsley if desired. Let the casserole cool for a few minutes before serving.
Prep Time: 25 minutes
