Creamy Garlic Parmesan Chicken Pasta Bake is the ultimate comfort dish, blending tender chicken, al dente pasta, and a rich, garlicky Parmesan cream sauce topped with melted cheese. This Cheesy Comfort Bake is perfect for busy weeknights or cozy gatherings, offering indulgent flavors with simple ingredients. Baked to golden perfection, it’s a crowd-pleaser that’s sure to become a family favorite.
Why You’ll Love Creamy Garlic Parmesan Chicken Pasta Bake
This Creamy Garlic Parmesan Chicken Pasta Bake recipe is a standout Cheesy Comfort Bake:
- Rich & Flavorful: Garlic and Parmesan create a savory, creamy sauce.
- Easy to Make: Simple steps for a restaurant-quality dish at home.
- Versatile: Customizable with veggies or different proteins.
- Perfect for Sharing: Ideal for family dinners or entertaining guests.
- I served this at a potluck, and it was the ultimate Cheesy Comfort Bake hit!
Ingredients for Creamy Garlic Parmesan Chicken Pasta Bake
Here’s what you’ll need for Creamy Garlic Parmesan Chicken Pasta Bake (serves 6):
- 1 lb (450g) boneless, skinless chicken breasts or thighs, diced
- 12 oz (340g) penne or rigatoni pasta
- 2 tbsp olive oil or unsalted butter
- 4 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (240ml) chicken broth
- 1 cup (100g) grated Parmesan cheese
- 1 cup (100g) shredded mozzarella cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Ingredient Tips:
- Pasta: Penne or rigatoni holds sauce well; ziti is a great alternative.
- Chicken: Thighs add richer flavor; rotisserie chicken saves time.
- Cheese: Freshly grated Parmesan melts smoothly; pre-shredded works too.
- Cream: Heavy cream ensures richness; half-and-half lightens it up.
- Equipment: Large skillet, pot, 9×13-inch baking dish, oven.
Directions for Creamy Garlic Parmesan Chicken Pasta Bake
Let’s create this delicious Creamy Garlic Parmesan Chicken Pasta Bake!
Preheat Oven
- I preheat the oven to 375°F (190°C) to ensure a bubbly, golden finish.
Cook Pasta
- In a large pot, I cook 12 oz pasta according to package instructions until al dente, then drain and set aside for this Creamy Garlic Parmesan Chicken Pasta Bake recipe.
Cook Chicken
- In a large skillet, I heat 2 tbsp olive oil or butter over medium heat.
- I add 1 lb diced chicken, season with ½ tsp salt, ¼ tsp black pepper, and 1 tsp Italian seasoning, and cook for 5–7 minutes until golden and cooked through (165°F/74°C internally).
Make Sauce
- I add 4 minced garlic cloves to the skillet and sauté for 1 minute until fragrant.
- I stir in 1 cup chicken broth and 1 cup heavy cream, simmering for 5 minutes to reduce slightly.
- I add 1 cup grated Parmesan, stirring until smooth.
Assemble and Bake
- I combine the cooked pasta and chicken sauce in a greased 9×13-inch baking dish, mixing well.
- I sprinkle 1 cup shredded mozzarella on top and bake uncovered for 20–25 minutes until bubbly and golden.
- I let it rest for 5 minutes before serving.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Calories: ~550 kcal per serving
- Macros per Serving: 50g carbs, 30g protein, 25g fat, 2g fiber
Variations
- Quick Prep: Use rotisserie chicken to cut cooking time.
- Lighter Option: Swap heavy cream for half-and-half or evaporated milk.
- Veggie Boost: Add 1 cup steamed broccoli, spinach, or sun-dried tomatoes.
- Cheese Swap: Use Asiago or Romano instead of Parmesan for variety.
- Spicy Kick: Add ¼ tsp red pepper flakes or hot sauce to the sauce.
Storage
I store leftover Creamy Garlic Parmesan Chicken Pasta Bake in an airtight container in the refrigerator for up to 4 days. To reheat, I warm in a 350°F (175°C) oven with foil for 15–20 minutes, adding a splash of milk to maintain creaminess, or microwave in 30-second bursts, stirring between. For freezing, I assemble the unbaked dish, cover tightly, and freeze for up to 2 months; thaw overnight in the fridge before baking.
Serving Ideas
Make your Creamy Garlic Parmesan Chicken Pasta Bake a star Cheesy Comfort Bake:
- Classic: Serve as a Cheesy Comfort Bake with a side of garlic bread.
- Garnish: Sprinkle with fresh parsley or extra Parmesan for flair.
- Pairing: Enjoy with a Caesar salad, roasted asparagus, or red wine.
- Presentation: Serve family-style in the baking dish for cozy appeal.
- Occasion: Perfect for weeknight dinners, potlucks, or special gatherings.
FAQs
Have questions about Creamy Garlic Parmesan Chicken Pasta Bake? Here are answers to common queries:
How can I make this dish ahead of time?
Assemble without baking, cover, and refrigerate for up to 24 hours; bake with an extra 10 minutes.
Can I freeze the pasta bake?
Yes, assemble, cover tightly, and freeze for up to 2 months; thaw before baking.
What type of pasta works best?
Hearty pasta like penne, rigatoni, or ziti holds the creamy sauce well.
Can I use pre-cooked chicken?
Yes, rotisserie or leftover chicken works; add it to the sauce before baking.
How do I make it gluten-free?
Use gluten-free pasta and ensure sauces and seasonings are gluten-free.
Can I substitute the heavy cream?
Yes, try half-and-half, evaporated milk, or a non-dairy cream alternative.
Is there a way to make it vegetarian?
Skip chicken and add sautéed mushrooms, zucchini, or spinach.
Why is my sauce grainy?
Overheating cheese can cause graininess; add Parmesan off heat and stir gently.
Can I make this spicy?
Add ¼ tsp red pepper flakes or a dash of hot sauce to the sauce.
What cheese melts best for the topping?
Mozzarella creates a gooey texture; mix with cheddar for extra flavor.
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Conclusion
Creamy Garlic Parmesan Chicken Pasta Bake is a rich, satisfying dish that’s both family-friendly and dinner-party worthy. This Cheesy Comfort Bake combines simple ingredients into a creamy, golden masterpiece you’ll want to make again and again. Customize it with veggies or spices, and enjoy a comforting meal that warms the heart and soul.

Creamy Garlic Parmesan Chicken Pasta Bake
Ingredients
- 2 cups cooked chicken shredded or cubed
- 12 oz penne or rigatoni pasta
- 2 tablespoons butter
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and heavy cream. Continue stirring until the sauce thickens, about 4-5 minutes.
- Stir in Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes (if using) until smooth and creamy.
- Add the cooked chicken and pasta to the sauce and mix well to coat.
- Transfer the mixture to the prepared baking dish. Top with shredded mozzarella cheese.
- Bake for 20-25 minutes until bubbly and the top is golden brown.
- Garnish with chopped parsley before serving.
Notes
- You can substitute rotisserie chicken for convenience.
- Add steamed broccoli or spinach for extra veggies.
- Use whole wheat pasta for a healthier option.
- Leftovers store well in the fridge for up to 3 days.
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