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–+ servings

Garlic Parmesan Chicken Pasta Bake

Ines Kitchen
This Garlic Parmesan Chicken Pasta Bake is the definition of comfort food for a cozy family dinner. The recipe features tender rotini pasta tossed in a rich, homemade alfredo-style sauce made with heavy cream and plenty of minced garlic. A golden, crispy breadcrumb topping adds the perfect crunch to every bite of this cheesy casserole. It serves as a hearty meal that reheats beautifully for leftovers.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Course Dinner, Main Course
Cuisine American
Servings 5
Calories 610 kcal

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

Cook the pasta just shy of done so it doesn’t turn mushy in the oven.
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

Calories: 610kcalCarbohydrates: 55gProtein: 36gFat: 28gSaturated Fat: 14gCholesterol: 105mgSodium: 820mgFiber: 2gSugar: 4g