Creamy, golden, and comforting — this Creamy Garlic Parmesan Chicken Pasta Bake combines tender cooked chicken, al dente penne (or rotini), and a silky garlic-Parmesan sauce finished under the broiler for a bubbly top. It’s the kind of dish that shows up on weeknight menus, potluck tables, and chilly weekend dinners when you want something both simple and a little indulgent. If you love saucy baked chicken dishes with a hit of savory cheese, fans of crispy oven chicken will also enjoy this baked crunchy hot honey chicken for another family-friendly main.
Why you’ll love this dish
This bake is the ultimate comfort-food crossover: pasta meets casserole. It’s quick to assemble when you use leftover or rotisserie chicken, gentle enough for picky eaters, and easily scaled for a crowd. The sauce is creamy without being heavy if you control the cheese and use reserved pasta water to loosen it — that starchy splash helps the sauce cling to the pasta for silky texture.
“The cheesy top and garlicky creaminess make this an instant family favorite — so easy, so satisfying.”
Perfect occasions: weeknight dinners, potlucks, make-ahead leftover dinners, or a cozy Sunday supper.
How this recipe comes together
Start by boiling the pasta until just al dente and reserve a cup of the pasta water. Sauté minced garlic in butter, add heavy cream, then whisk in freshly grated Parmesan until smooth. Fold cooked, shredded (or cubed) chicken and drained pasta into the sauce. Adjust consistency with reserved pasta water if it’s too thick. Transfer to a greased baking dish, sprinkle more Parmesan on top, and bake until bubbly and lightly golden — about 25–30 minutes at 375°F (190°C).
This overview sets the flow: cook pasta → make sauce → combine → bake. Expect about 10 minutes active stove work and 25–30 minutes in the oven.
What you’ll need
- 2 cups cooked chicken breast, shredded or cubed (rotisserie, leftover, or quickly poached)
- 8 ounces penne or rotini pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese (plus extra for topping)
- 4 cloves garlic, minced
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
Notes/substitutions inline:
- Chicken: leftover or store-bought rotisserie chicken speeds prep. Ensure chicken is fully cooked to 165°F.
- Heavy cream: for a lighter version, use half-and-half with 1 tsp cornstarch whisked in to thicken, or use whole milk plus 2 tbsp cream for slightly less richness.
- Cheese: freshly grated Parmesan melts better than pre-grated powders.
Step-by-step instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 or similar baking dish.
- Bring a large pot of salted water to a boil. Cook 8 oz penne or rotini until al dente (usually 1–2 minutes less than package directions). Before draining, scoop out and reserve about 1/2 to 1 cup of the pasta cooking water, then drain pasta.
- While pasta cooks, melt 2 tbsp butter in a skillet over medium heat. Add 4 cloves minced garlic and sauté 30–60 seconds until fragrant but not browned.
- Reduce heat slightly and pour in 1 cup heavy cream slowly, stirring to combine. Warm the cream for 1–2 minutes.
- Stir in 1 cup freshly grated Parmesan until it melts and the sauce becomes smooth. If sauce is too thick, add a splash of reserved pasta water until you reach a creamy consistency. Season with salt and pepper to taste.
- Add the cooked chicken (2 cups, shredded or cubed) and drained pasta to the skillet. Toss gently to coat everything evenly in the sauce.
- Transfer the mixture to the prepared baking dish. Sprinkle extra grated Parmesan on top for a golden finish.
- Bake 25–30 minutes until bubbly and the top is golden. If you want a deeper brown, broil for 1–2 minutes, watching closely to prevent burning.
- Let rest 5 minutes before serving to let the sauce set slightly.
Best ways to enjoy it
Serve this bake with a crisp green salad dressed with lemon vinaigrette to cut the richness. Garlic bread or a simple roasted vegetable — like asparagus or broccoli — complement the creamy texture. For a fun contrast in textures, top with toasted breadcrumbs or panko mixed with a little olive oil before baking for a crunchy crust. For another family-friendly chicken idea that pairs well with sandwiches or lighter mains, try this crispy chicken sandwich copycat recipe.
Plate with a wedge of lemon on the side for diners who want a brightness boost.
Storage and reheating tips
- Refrigeration: Cool the bake to room temperature and store in an airtight container for up to 3–4 days. Refrigerate within two hours of cooking for food safety.
- Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Defrost overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave with a splash of milk or reserved pasta water to loosen the sauce, heating until steaming (165°F). For a better texture, reheat in a 350°F oven covered with foil for 15–20 minutes, then uncover and bake until bubbly.
- Food safety: Reheated leftovers must reach an internal temperature of 165°F before consuming.
Helpful cooking tips
- Use freshly grated Parmesan: it melts smoother and gives better flavor than pre-grated blends.
- Reserve pasta water: the starch helps bind the sauce to the pasta without extra cream.
- Don’t overcook the pasta: slightly undercook (al dente) so it doesn’t go mushy during baking.
- Chicken temperature: if you cook chicken fresh, ensure pieces reach 165°F for safety.
- Make it quicker: swap in shredded rotisserie chicken and pre-grated garlic if short on time (but freshly minced garlic is tastier).
Creative twists
- Veggie boost: stir in sautéed mushrooms, spinach, or roasted red peppers for color and nutrients.
- Protein swaps: use cooked turkey, leftover ham, or even browned Italian sausage for different flavor profiles.
- Spice it up: add red pepper flakes or a spoonful of pesto to the sauce for a flavor lift.
- Lighter version: substitute half-and-half plus a thickening agent (cornstarch slurry) and reduce the cheese slightly.
- Gluten-free: use gluten-free pasta and verify any store-bought ingredients are labeled gluten-free.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (pasta + sauce + combining). Bake time is 25–30 minutes, so plan roughly 45–55 minutes total.
Q: Can I assemble this ahead and bake later?
A: Yes. Assemble, cover, and refrigerate for up to 24 hours; add a few minutes to the bake time if baking from cold. If frozen, thaw overnight before baking.
Q: Can I use a different cheese?
A: You can use Pecorino Romano for a sharper edge or mix in a little shredded mozzarella for extra stretch. Keep most of the base as Parmesan for the classic flavor.
Q: Is it safe to freeze, and will texture suffer?
A: It freezes well for up to 2 months. Texture may soften slightly; reheating in the oven (covered, then uncovered) helps restore creaminess. Adding a splash of milk on reheat prevents dryness.
Q: Can I make this dairy-free?
A: For dairy-free, use a plant-based cream alternative (look for full-fat coconut cream or oat-based creams) and a dairy-free Parmesan substitute; results will be different in flavor but still comforting.
If you want tips on pairing side dishes or converting this into a meal-prep recipe, ask and I’ll share portioning and reheating schedules.
Creamy Garlic Parmesan Chicken Pasta Bake
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, shredded or cubed Can use rotisserie or leftover chicken.
- 8 ounces penne or rotini pasta Cook until just al dente.
- 1 cup heavy cream For a lighter version, see notes.
- 1 cup freshly grated Parmesan cheese Plus extra for topping.
- 4 cloves garlic, minced Use freshly minced for better flavor.
- 2 tablespoons butter For sautéing garlic.
- to taste salt and freshly ground black pepper
Instructions
Preparation
- Preheat oven to 375°F (190°C). Grease a 9x13 or similar baking dish.
- Bring a large pot of salted water to a boil. Cook 8 oz penne or rotini until al dente, reserving about 1/2 to 1 cup of pasta cooking water.
- Drain the pasta and set aside.
Making the Sauce
- While pasta cooks, melt 2 tbsp butter in a skillet over medium heat. Add 4 cloves minced garlic and sauté until fragrant but not browned.
- Reduce heat slightly and pour in 1 cup heavy cream slowly, stirring to combine. Warm the cream for 1–2 minutes.
- Stir in 1 cup freshly grated Parmesan until it melts and the sauce becomes smooth. Adjust the consistency with reserved pasta water as needed.
- Season the sauce with salt and pepper to taste.
Combining and Baking
- Add the cooked chicken and drained pasta to the sauce. Toss gently to coat.
- Transfer the mixture to the prepared baking dish and sprinkle extra Parmesan on top.
- Bake for 25–30 minutes until bubbly and golden. Broil for an additional 1-2 minutes if desired.
- Let rest for 5 minutes before serving.