Name: Creamy Garlic Parmesan Chicken Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz pasta (penne or rotini); 2 cups cooked chicken, shredded or diced; 2 tablespoons olive oil; 4 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk (whole or 2%); 1 cup heavy cream; 1 ½ cups grated parmesan cheese, divided; 1 teaspoon Italian seasoning; ½ teaspoon salt (adjust to taste); ½ teaspoon black pepper; 1 cup mozzarella cheese, shredded; ½ cup breadcrumbs (optional, for topping); 2 tablespoons fresh parsley, chopped (for garnish)

A rich, creamy, and utterly satisfying dish, this Creamy Garlic Parmesan Chicken Pasta Bake is my go-to when I’m craving comfort food. Loaded with tender chicken, flavorful garlic, gooey cheese, and al dente pasta, it’s baked to golden perfection for a dinner that’s sure to warm up any evening.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz pasta (penne or rotini)

2 cups cooked chicken, shredded or diced

2 tablespoons olive oil

4 cloves garlic, minced

2 tablespoons butter

1 cup heavy cream

2 tablespoons all-purpose flour

2 cups milk (whole or 2%)

1 ½ cups grated parmesan cheese, divided

1 teaspoon Italian seasoning

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 cup mozzarella cheese, shredded

½ cup breadcrumbs (optional, for topping)

2 tablespoons fresh parsley, chopped (for garnish)

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.

I cook the pasta according to the package directions until al dente, then drain it and set it aside.

In a large skillet over medium heat, I heat olive oil and sauté the garlic for about 1 minute until fragrant.

I add butter and let it melt, then whisk in the flour and cook for 1–2 minutes to form a smooth roux.

Next I slowly pour in the milk and heavy cream while whisking constantly until the mixture is smooth and thickens slightly.

I stir in 1 cup of parmesan cheese, Italian seasoning, salt, and pepper until the cheese melts and the sauce becomes creamy.

Then I fold in the cooked chicken and pasta, stirring gently to combine everything.

I transfer the mixture into the prepared baking dish and top with the remaining parmesan and mozzarella.

For a crispy topping, I sprinkle breadcrumbs evenly over the top.

I bake for 20–25 minutes until the top is golden and the sauce is bubbling.

After a few minutes of resting, I garnish it with fresh parsley and serve.

Servings and timing

This recipe makes 6 hearty servings.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Calories: Approximately 520 kcal per serving

Variations

I sometimes swap the chicken for rotisserie or leftover turkey when I have it on hand.

For a veggie-packed version, I like to mix in some sautéed spinach, mushrooms, or steamed broccoli.

If I want an extra kick, I add crushed red pepper flakes or a dash of cayenne to the sauce.

Instead of mozzarella, I occasionally use provolone or a blend of Italian cheeses for variety.

To lighten it up, I’ve made it with half-and-half instead of heavy cream—it’s still creamy but a little less rich.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I usually cover it with foil and warm it in the oven at 350°F (175°C) for about 15–20 minutes.
For quicker reheating, I use the microwave in 30-second intervals until it’s hot throughout, adding a splash of milk if needed to loosen the sauce.

FAQs

How do I keep the pasta from getting mushy?

I make sure to cook the pasta just until al dente since it will continue to cook in the oven. This keeps it from becoming overdone.

Can I make this pasta bake ahead of time?

Yes, I often assemble it ahead of time and store it in the fridge (unbaked) for up to 24 hours. I just bake it a few minutes longer straight from the fridge.

Can I freeze this dish?

Absolutely. I let it cool completely, wrap it tightly, and freeze it for up to 2 months. When ready to eat, I bake it covered at 375°F until heated through.

What can I use instead of parmesan?

If I’m out of parmesan, I sometimes use asiago or pecorino romano. They offer similar salty, nutty flavors that work well in the sauce.

Is it okay to use milk alternatives?

Yes, though the texture and flavor might change. I’ve used unsweetened almond milk or oat milk in a pinch, but I still use a bit of cream or cheese to keep it rich.

Conclusion

This Creamy Garlic Parmesan Chicken Pasta Bake is everything I want in a cozy, satisfying meal. It’s easy to make, endlessly customizable, and always a crowd-pleaser. Whether I’m feeding the family or enjoying leftovers for lunch the next day, this pasta bake never disappoints.

📖 Recipe: