Creamy Garlic Parmesan Chicken Pasta Bake
This creamy pasta bake combines tender chicken, penne or rotini, and a silky garlic-Parmesan sauce, finished under the broiler for a bubbly top — perfect for weeknight dinners or potlucks.
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.
Notes
Serve with a green salad dressed with lemon vinaigrette to balance the richness. For a crunchier topping, mix breadcrumbs with olive oil before baking. Store leftovers in an airtight container for up to 3-4 days.