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Irresistible garlic parmesan chicken and pasta bake, a cheesy and delicious comfort food dinner, is showcased in this mouthwatering featured image.

Garlic Parmesan Chicken Pasta Bake

This Garlic Parmesan Chicken Pasta Bake is a creamy and comforting dish perfect for a family dinner or potluck. It features tender chicken, perfectly cooked pasta, and a rich garlic Parmesan sauce, topped with bubbly mozzarella cheese. This recipe is sure to become a new favorite!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 pound pasta penne, rotini, elbow macaroni, or farfalle
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 cups shredded mozzarella cheese
  • Optional: Fresh parsley, for garnish
  • Optional: 1 tablespoon olive oil if pan-frying chicken
  • Optional: Red pepper flakes, for a little kick
  • Optional: Vegetables like broccoli, spinach, mushrooms, or peas

Equipment

  • 9x13-inch baking dish
  • large pot
  • colander
  • Large skillet or saucepan
  • mixing bowl
  • measuring cups and spoons
  • Grater
  • Oven
  • cutting board
  • knife

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Cook pasta according to package directions until al dente. Drain and set aside.
  3. Cook chicken using one of the following methods: Bake at 375°F (190°C) for 20-25 minutes; pan-fry in olive oil for 5-7 minutes per side; or poach in boiling water for 15-20 minutes. Ensure internal temperature reaches 165°F (74°C). Let cool slightly, then shred or dice.
  4. In a large saucepan, melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
  5. Pour in chicken broth and bring to a simmer. Reduce heat to low and stir in heavy cream, Parmesan cheese, and Italian seasoning. Season with salt and pepper to taste. Let the sauce simmer for a few minutes, until it thickens slightly.
  6. In a large bowl, combine the cooked pasta, shredded chicken, and garlic Parmesan sauce. Stir well to coat everything evenly.
  7. Pour the mixture into the prepared baking dish. Sprinkle the top with mozzarella cheese.
  8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown. Let cool for a few minutes before serving.
  9. Garnish with fresh parsley, if desired.

Notes

For a richer sauce, add a can of crushed tomatoes. Feel free to add other cheeses like provolone, asiago or fontina. To prevent a dry bake, add a splash of chicken broth or milk before baking. For a spicy kick, add a pinch of red pepper flakes to the sauce. This bake can be assembled ahead of time and stored in the refrigerator for up to 24 hours or frozen for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator before baking at 350°F (175°C) until heated through.