Some dinners just work. They’re cozy, filling, and the kind of thing that makes everyone drift into the kitchen to see what smells so good.
This garlic Parmesan chicken pasta bake is exactly that. Creamy sauce that clings to every noodle, tender bites of chicken, a cheesy top that bubbles and browns, and those little crispy edges around the pan that always disappear first. It’s a weeknight-friendly recipe, but it still feels like you did something special.
And it’s not complicated. You cook the pasta until it’s just shy of done, stir together a simple garlic-Parmesan cream sauce, fold in chicken, top it with cheese, and bake until it’s hot and melty. That’s it. One casserole dish, a lot of happy plates.
If you’ve ever wished your pasta bake had more flavor (and less bland cream sauce), this one’s for you. The garlic gets a quick sauté so it tastes rich instead of sharp, the Parmesan brings salty, nutty depth, and a little Italian seasoning pulls it all together. You can keep it classic, or toss in spinach, broccoli, or mushrooms if you want to sneak in veggies.
YOU WILL LOVE THIS GARLIC PARMESAN CHICKEN PASTA BAKE
COMFORT FOOD ENERGY: Creamy pasta + cheesy top + warm garlic flavor. It hits all the right notes when you want a cozy dinner that doesn’t feel fussy.
FAMILY-FRIENDLY: No tricky flavors here. It’s creamy, savory, and mild enough for picky eaters, but still packed with flavor.
GREAT FOR LEFTOVERS: This pasta bake reheats really well. The sauce stays creamy, and it’s just as good the next day (sometimes better).
MAKE-AHEAD WIN: You can assemble it earlier in the day, cover it, and bake when you’re ready. Perfect for busy evenings.
I love how it fills the kitchen with that buttery garlic smell while it bakes. It’s the kind of dinner that makes the whole house feel warm.
WHAT MAKES THIS RECIPE WORK
A good pasta bake has a few jobs to do. It has to stay creamy after baking, not dry out. It has to taste seasoned all the way through, not just on top. And it has to have enough sauce to coat everything without turning into soup.
This one checks every box.
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The pasta cooks to al dente so it doesn’t go mushy in the oven.
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The sauce starts on the stove so it thickens and tastes balanced before baking.
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The chicken goes in already cooked so it stays tender and doesn’t dry out.
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A mix of cheeses gives you both stretch (mozzarella) and flavor (Parmesan).
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A short rest after baking helps it set up so it’s easy to scoop and serve.
Small steps. Big payoff.
GARLIC PARMESAN CHICKEN PASTA BAKE INGREDIENTS
The ingredient list looks simple, but each piece matters. This is one of those recipes where the basics—garlic, butter, cream, cheese—do the heavy lifting.
You’ll need:
PASTA
Pasta: Penne, rotini, rigatoni, or ziti all work great. Anything with ridges or curves holds onto sauce better than long noodles.
Salt: For the pasta water. Don’t skip it. It’s the easiest way to season the noodles from the inside out.
CHICKEN
Cooked chicken: Diced or shredded. Rotisserie chicken works beautifully. Leftover baked or grilled chicken also works.
Seasoning: A little salt, pepper, and Italian seasoning bring the chicken back to life if it’s plain.
SAUCE
Butter: Adds richness and helps the garlic bloom.
Olive oil: Just a bit, so the butter doesn’t brown too fast while the garlic cooks.
Garlic: Fresh minced garlic is best here. It’s the main flavor.
Flour: Thickens the sauce so it stays creamy after baking.
Chicken broth: Loosens the sauce and keeps it from tasting too heavy.
Half-and-half or heavy cream: Half-and-half gives you creamy without going overboard. Heavy cream makes it extra rich.
Cream cheese (optional but amazing): Adds a little tang and helps the sauce stay silky.
Parmesan cheese: Use freshly grated if you can. It melts smoother and tastes stronger.
Italian seasoning: A simple blend that plays well with garlic and Parmesan.
TOPPING
Mozzarella cheese: For that melty, stretchy top layer.
More Parmesan: For a salty, golden finish.
Parsley (optional): Adds color and a fresh bite at the end.
BEST PASTA FOR THIS BAKE
If you want the sauce to stick and the bake to scoop nicely, short pasta is your friend.
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Penne: Classic, easy to find, great texture.
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Rotini: Twists hold sauce in every curve.
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Rigatoni: Bigger tubes, super hearty.
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Ziti: Smooth and sturdy, a good middle ground.
Avoid delicate pasta like angel hair. It won’t hold up in the oven.
PRO TIP: Cook the pasta 1 to 2 minutes less than the box says. It will finish cooking as it bakes, and you’ll keep that perfect bite.
THE CHICKEN OPTIONS
You’ve got choices here, and they all work.
ROTISSERIE CHICKEN: Fastest option. Pull the meat off, dice it, and you’re ready.
LEFTOVERS: Any cooked chicken you already have is fair game. If it’s heavily seasoned (like barbecue), it may change the flavor, so keep that in mind.
QUICK PAN-SEARED CHICKEN: If you’re starting with raw chicken, you can cook it in a skillet first. Dice it into bite-size pieces, season it, and sauté until cooked through.
Aim for chicken pieces that are about the same size. That way, every scoop gets a good mix.
HOW TO KEEP THE SAUCE CREAMY AFTER BAKING
This is the part that makes or breaks a pasta bake.
If your sauce is too thin going into the oven, it can separate or get watery. If it’s too thick, it can soak into the pasta and feel dry.
Here’s what helps:
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Make the sauce on the stove first. You want it thick enough to coat a spoon.
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Use Parmesan gradually. Add it off the heat so it melts smoothly.
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Don’t overbake. Bake until hot and bubbly. That’s it. A long bake can dry it out.
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Save a little pasta water. If the mixture feels too thick when you combine everything, a few tablespoons of pasta water can loosen it without watering it down.
And yes—cream cheese really does help keep things silky. Not required, but it’s a great trick.
GARLIC PARMESAN CHICKEN PASTA BAKE SUBSTITUTIONS AND ADDITIONS
This recipe is flexible. Change it up based on what you have.
PASTA: Any short pasta works. Whole wheat pasta works too, but it may soak up more sauce—save extra broth or pasta water.
CHICKEN: Swap in turkey if you’ve got leftovers. Cooked sausage is also great if you want a stronger flavor.
CREAM: Half-and-half is lighter. Heavy cream is richer. You can also do a mix.
BROTH: Chicken broth is best, but vegetable broth works fine.
CHEESE: Use mozzarella for melt. Swap in provolone for extra stretch, or use an Italian blend.
VEGGIES: Add spinach, broccoli florets, peas, mushrooms, or roasted red peppers. Keep it simple—one or two additions is plenty.
SPICE: Add a pinch of red pepper flakes if you want a gentle kick.
TOPPING: Mix a little panko with melted butter and Parmesan for a crunchy top. Totally optional, but it’s a nice touch.
HOW TO MAKE GARLIC PARMESAN CHICKEN PASTA BAKE
This comes together in clear steps. Once you do it once, it’ll feel like second nature.
STEP ONE: PREHEAT AND PREP THE PAN
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
STEP TWO: COOK THE PASTA
Boil pasta in salted water until al dente (1 to 2 minutes less than package directions). Drain, and set aside.
PRO TIP: Reserve ½ cup of pasta water before draining. You might not need it, but it’s nice to have.
STEP THREE: MAKE THE GARLIC BASE
In a large skillet or saucepan over medium heat, melt the butter with the olive oil. Add the minced garlic and cook for 30 to 60 seconds, stirring the whole time.
You want the garlic fragrant, not browned.
STEP FOUR: THICKEN THE SAUCE
Sprinkle the flour over the garlic-butter mixture and whisk for about 1 minute. It should look like a thick paste.
Slowly whisk in the chicken broth. Keep whisking until smooth.
STEP FIVE: ADD THE CREAM AND SEASONING
Pour in the half-and-half (or cream). Add Italian seasoning, salt, and pepper.
Simmer for 3 to 5 minutes, stirring often, until the sauce thickens enough to coat a spoon.
If you’re using cream cheese, add it now and stir until fully melted.
STEP SIX: STIR IN PARMESAN
Remove the pan from the heat. Stir in the Parmesan cheese a handful at a time until the sauce is smooth.
Taste and adjust seasoning. Parmesan is salty, so go easy with extra salt until you taste it.
STEP SEVEN: COMBINE EVERYTHING
Add cooked pasta and chicken to the sauce. Stir until everything is coated.
If it looks too thick, add a splash of reserved pasta water or broth.
STEP EIGHT: ASSEMBLE THE BAKE
Pour the mixture into the prepared baking dish. Spread it out evenly.
Top with mozzarella and a sprinkle of Parmesan.
STEP NINE: BAKE
Bake uncovered for 20 to 25 minutes, until the cheese is melted and the edges are bubbling.
If you want a golden top, broil for 1 to 2 minutes at the end. Watch it closely.
STEP TEN: REST AND SERVE
Let it rest for 5 to 10 minutes before serving. This helps the sauce settle so it scoops cleanly.
RECIPE TIPS THAT MAKE A DIFFERENCE
Cook pasta just shy of done. This is the number one trick to avoid mushy baked pasta.
Grate your own Parmesan if you can. Pre-grated Parmesan can be grainy in cream sauces.
Don’t rush the flour step. Whisking the flour into the butter for a full minute helps prevent a raw flour taste.
Taste the sauce before you combine it with pasta. Adjust seasoning while it’s still easy to fix.
If the top starts browning too fast, lightly tent foil over the dish for the last 5 to 10 minutes.
TROUBLESHOOTING THIS PASTA BAKE
SAUCE TOO THICK: Stir in a splash of broth, half-and-half, or reserved pasta water before baking.
SAUCE TOO THIN: Simmer the sauce longer on the stove. It should coat a spoon before you mix it with pasta.
DRY PASTA BAKE: This usually means the pasta baked too long or the pasta absorbed more sauce than expected. Next time, add a little extra broth, and pull it from the oven as soon as it’s bubbly.
GRITTY SAUCE: Parmesan can clump if the sauce is boiling hard. Keep it at a gentle simmer, and stir in cheese off the heat.
CHICKEN FEELS TOUGH: Chicken dries out when it bakes too long. Since it’s already cooked, the bake is only to heat through—don’t go past that bubbly stage.
HOW TO SERVE
This is a full meal in one pan, but a simple side makes it feel complete.
Serve it hot with a sprinkle of chopped parsley or a little extra Parmesan on top.
If you want something fresh on the side, go with a crisp green salad, cucumber salad, or steamed green beans. You’re looking for contrast. Creamy pasta loves something crunchy and light next to it.
And if you’re feeding a crowd, this is a great one to put in the middle of the table and let everyone scoop their own.
WHAT TO SERVE WITH GARLIC PARMESAN CHICKEN PASTA BAKE
Garlic bread or dinner rolls: Perfect for scooping up extra sauce.
Salad: A simple Caesar-style salad or mixed greens with a tangy dressing.
Vegetables: Roasted broccoli, asparagus, green beans, or sautéed zucchini.
Drinks: Iced tea, lemon water, or anything light and refreshing.
HOW TO STORE THIS PASTA BAKE
MAKE AHEAD: Assemble the casserole up to 24 hours in advance. Cover tightly and refrigerate. When you bake it, add 10 extra minutes since it’s starting cold.
IN THE FRIDGE: Store leftovers in an airtight container for up to 3 to 4 days.
IN THE FREEZER: This freezes well. Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
REHEATING:
Oven: Cover with foil and bake at 350°F for 20 to 25 minutes, until heated through.
Microwave: Heat individual portions in 1 to 2 minute intervals, stirring between rounds.
NOTE: Make sure leftovers reach 165°F before eating.
GARLIC PARMESAN CHICKEN PASTA BAKE FAQS
Can I use raw chicken instead of cooked?
Yes. Cook it first, then follow the recipe as written. Dice it into bite-size pieces and sauté until it reaches 165°F.
Can I use milk instead of cream or half-and-half?
You can, but the sauce won’t be as rich, and it may be thinner. If you use milk, keep the heat low and consider adding the optional cream cheese to help the sauce stay creamy.
What’s the best way to add broccoli?
Use small florets. Steam or blanch them for 2 to 3 minutes first, then stir them in with the pasta and chicken. That way they stay bright and tender-crisp.
Can I make it gluten-free?
Yes—use gluten-free pasta and a gluten-free flour blend for thickening. Cook the pasta carefully since gluten-free pasta can soften quickly.
How do I keep the cheese from getting rubbery?
Don’t overbake. Pull it out once it’s hot and bubbly. If you broil for color, keep it brief.
Garlic Parmesan Chicken Pasta Bake
Equipment
- 9×13-inch baking dish
- Large pot
- Large skillet or saucepan
- Whisk
- Colander
Ingredients
- 16 ounces penne or rotini/rigatoni
- 1 tablespoon salt for pasta water
- 3 cups cooked chicken diced or shredded
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1½ cups half-and-half or heavy cream
- 4 ounces cream cheese softened (optional)
- 1½ teaspoons Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt add more only after tasting
- 1½ cups freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons chopped parsley optional
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Cook pasta in salted water 1 to 2 minutes less than package directions (al dente). Reserve ½ cup pasta water, then drain.
- In a large skillet over medium heat, melt the butter with the olive oil. Add minced garlic and cook 30 to 60 seconds, stirring constantly.
- Sprinkle flour over the garlic butter and whisk for 1 minute.
- Slowly whisk in chicken broth until smooth.
- Add half-and-half, Italian seasoning, pepper, and salt. Simmer 3 to 5 minutes, stirring often, until thickened.
- If using cream cheese, add it and stir until fully melted and smooth.
- Remove from heat. Stir in Parmesan a handful at a time until smooth. Taste and adjust seasoning.
- Add cooked pasta and chicken to the sauce and stir until coated. If needed, loosen with a splash of reserved pasta water or broth.
- Pour into the prepared baking dish. Top with mozzarella and a sprinkle of Parmesan.
- Bake uncovered for 20 to 25 minutes, until hot and bubbly. Broil 1 to 2 minutes for extra browning, if desired.
- Let rest 5 to 10 minutes before serving. Garnish with parsley.
Notes
Freshly grated Parmesan melts smoother than pre-grated.
For make-ahead, assemble and refrigerate up to 24 hours, then add 10 minutes to bake time.
Nutrition
