Creamy Garlic Parmesan Chicken Pasta Bake
A rich and comforting baked pasta dish featuring tender chicken, a creamy garlic parmesan sauce, and perfectly cooked pasta, all topped with golden, bubbly cheese.
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.