Introduction
If you’re craving a rich, garlicky, cheesy pasta dish that’s as easy to make as it is delicious, this Garlic Parmesan Chicken Pasta Bake is your answer! Imagine tender chicken, al dente pasta, and a velvety garlic-Parmesan sauce, all baked under a golden, crispy breadcrumb topping.
Perfect for busy weeknights, potlucks, or meal prep, this one-pan wonder combines restaurant-quality flavor with home-cooked comfort. Plus, it’s ready in under an hour—faster than delivery!
Why You’ll Love This Chicken Pasta Bake
Creamy & Garlicky – A luscious Parmesan sauce infused with roasted garlic
Protein-Packed – Juicy chicken adds hearty satisfaction
Easy Cleanup – One dish for cooking and baking
Crowd-Pleasing – Kids and adults alike will devour it
Leftover Magic – Tastes even better the next day
How to Make the Best Garlic Parmesan Chicken Pasta Bake
Step 1: Gather Your Ingredients
For the Pasta & Chicken:
- 12 oz penne or rigatoni (or any short pasta)
- 2 cups cooked chicken, shredded or diced (rotisserie works great!)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for heat)
For the Sauce:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk (whole or 2% for creaminess)
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- ½ cup heavy cream (or half-and-half)
- Salt & pepper to taste
For the Topping:
- ½ cup Panko breadcrumbs
- ¼ cup grated Parmesan
- 2 tbsp melted butter
- 1 tbsp fresh parsley, chopped
Step 2: Cook the Pasta & Prep the Chicken
- Cook pasta al dente (it’ll finish cooking in the oven). Drain and set aside.
- Sauté garlic in olive oil until fragrant (30 seconds). Add chicken, Italian seasoning, and red pepper flakes. Toss and set aside.
Time-Saver: Use leftover or rotisserie chicken!
Step 3: Make the Garlic Parmesan Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour to form a roux (cook 1 minute).
- Gradually add milk & broth, whisking until smooth.
- Simmer 3-5 minutes until thickened.
- Stir in Parmesan and cream until melted. Season with salt and pepper.
Pro Tip: For extra garlic flavor, roast a whole head of garlic and blend it into the sauce!
Step 4: Assemble & Bake
- Combine pasta, chicken, and sauce in a greased 9×13″ baking dish.
- Mix topping ingredients (Panko, Parmesan, butter) and sprinkle over pasta.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
- Garnish with parsley and extra Parmesan before serving.
Serving Suggestion: Pair with garlic bread and a crisp green salad!
Common Mistakes to Avoid
Overcooking the pasta – It should be very al dente before baking.
Skipping the roux – This ensures a smooth, lump-free sauce.
Using pre-shredded Parmesan – Freshly grated melts better.
Baking too long – The topping can burn; watch it closely after 20 minutes.
FAQs About Chicken Pasta Bake
Q: Can I make this ahead of time?
A: Yes! Assemble (unbaked), cover, and refrigerate for up to 24 hours. Add 5-10 extra baking minutes.
Q: Can I freeze it?
A: Freeze before baking for up to 3 months. Thaw overnight before baking.
Q: How do I make it vegetarian?
A: Swap chicken for mushrooms or spinach and use veggie broth.
Q: What’s the best pasta to use?
A: Short, sturdy shapes like penne, rigatoni, or fusilli hold up best.
Conclusion: The Ultimate Comfort Food Bake
This Garlic Parmesan Chicken Pasta Bake is the definition of comfort food—creamy, cheesy, and packed with flavor. Whether you’re feeding a family or meal prepping for the week, it’s a guaranteed hit.
Print
Garlic Parmesan Chicken Pasta Bake: A Creamy, Cheesy Comfort Feast
- Total Time: 40 mins
Description
Enjoy a hearty and flavorful Garlic Parmesan Chicken Pasta Bake. This creamy, cheesy dish is perfect for a family dinner and combines tender chicken, pasta, and a rich garlic Parmesan sauce.
Ingredients
12 oz pasta (penne or rotini)
2 cups cooked, shredded chicken
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
4 cloves garlic, minced
1/2 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the flour and cook for 1-2 minutes, forming a roux.
Gradually whisk in the heavy cream and chicken broth, cooking until the sauce thickens.
Add the grated Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
Mix the cooked pasta and shredded chicken into the sauce, ensuring everything is well coated.
Pour the pasta and chicken mixture into the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Prep Time: 20 minutes
