Garlic Parmesan Chicken Pasta Bake Recipe

This creamy, cheesy Garlic Parmesan Chicken Pasta Bake is made with tender chicken, a rich homemade garlic white sauce, and ready in just 45 minutes. The golden, bubbling mozzarella crust breaks open to reveal perfectly coated pasta that never tastes dry. I love making this comfort food dinner when I need a meal that satisfies the whole family.

Restaurant-Quality At Home

I used to rely on jarred Alfredo sauce for pasta bakes, but I always found them too salty and lacking that deep, roasted garlic flavor you get at Italian restaurants. Making a simple béchamel-based garlic parmesan sauce from scratch completely changed this dish for me. It takes less than ten minutes on the stovetop and coats the pasta much better than anything from a bottle.

One mistake I made early on was boiling the pasta all the way through before baking, which resulted in a mushy mess. The secret is to drain the pasta while it still has a firm bite, allowing it to finish cooking right in the sauce while it bubbles in the oven.

Garlic Parmesan Chicken Pasta Bake Ingredients

• 1 lb (450g) penne or rigatoni pasta
• 2 tbsp olive oil
• 1.5 lbs (700g) boneless skinless chicken breasts, cut into bite-sized cubes
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Garlic Parmesan Sauce:

• 4 tbsp unsalted butter
• 6 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1.5 cups (360ml) chicken broth
• 1.5 cups (360ml) heavy cream or half-and-half
• 1 cup (100g) grated Parmesan cheese
• 2 cups (225g) shredded mozzarella cheese, divided
• 1/2 cup panko breadcrumbs (optional, for topping)
• 1 tbsp fresh parsley, chopped

How To Make Garlic Parmesan Chicken Pasta Bake

1. Prep and Boil: Preheat your oven to 375°F (190°C) and grease a 9×13 baking dish. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions (al dente). Drain and set aside.
2. Cook the Chicken: While the water heats, heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with Italian seasoning, salt, and pepper. Cook for 5-7 minutes until golden and cooked through, then remove the chicken from the pan and set aside.
3. Start the Sauce: In the same skillet (don’t wipe it out), melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
4. Simmer and Thicken: Slowly pour in the chicken broth while whisking to prevent lumps, followed by the heavy cream. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
5. Add Cheese and Combine: Remove the skillet from the heat. Stir in the Parmesan cheese and 1 cup of the mozzarella until melted and smooth. Add the cooked pasta and chicken back into the skillet and toss until everything is evenly coated in the sauce.
6. Bake: Pour the pasta mixture into your prepared baking dish. Top with the remaining 1 cup of mozzarella and the panko breadcrumbs. Bake for 15-20 minutes until the cheese is bubbly and the top is golden brown. Garnish with fresh parsley before serving.

Recipe Tips

• Shred your own cheese: Pre-shredded bags of cheese contain anti-caking agents that prevent them from melting smoothly. For the creamiest sauce, grate a block of Parmesan and mozzarella yourself.
• Don’t overcook the pasta: Since the pasta will continue cooking in the oven, draining it while it’s still firm ensures it has the perfect texture when you serve it.
• Rotisserie shortcut: To save time, you can skip the chicken cooking step and use 3 cups of shredded rotisserie chicken instead. Add it directly to the sauce with the pasta.
• Customize the veggies: This recipe is very forgiving; feel free to stir in spinach, broccoli florets, or sun-dried tomatoes right before baking for extra nutrition.

What To Serve With Garlic Parmesan Chicken Pasta Bake

Since this dish is rich and creamy, I like to balance it with a crisp green salad tossed in a sharp vinaigrette or lemon dressing. Roasted broccoli or asparagus also works beautifully to add some color and texture to the plate. Of course, a slice of crusty garlic bread is always welcome to soak up any extra sauce.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the dish with foil and warm it in a 350°F oven for 15-20 minutes. I don’t recommend freezing this dish, as the cream-based sauce can separate and become grainy when thawed.

FAQs

• Can I use milk instead of heavy cream? Yes, you can use whole milk, but the sauce will be thinner and less rich. You may need to simmer it a bit longer or add an extra tablespoon of flour to get the right consistency.
• Why is my sauce grainy? A grainy sauce usually happens if the heat is too high when adding the cheese. Always remove the pan from the heat source before stirring in the Parmesan and mozzarella to ensure a smooth melt.
• Can I make this ahead of time? You can assemble the pasta bake up to the point of baking, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to eat, add 10 minutes to the baking time since it will be cold from the fridge.

Nutrition

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 980mg
• Total Carbohydrate: 48g
• Protein: 38g

Try More Recipes:

• Garlic Parmesan Chicken Pasta Recipe
• Chicken Bacon Ranch Pasta Salad Recipe
• Buffalo Chicken Pasta Recipe

Garlic Parmesan Chicken Pasta Bake

Recipe by Emily Mitchell

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This bubbly, golden Garlic Parmesan Chicken Pasta Bake combines tender chicken and penne in a rich homemade cream sauce, ready in 45 minutes. It’s the ultimate weeknight comfort food that tastes restaurant-quality.

Ingredients

• 1 lb (450g) penne or rigatoni pasta

• 2 tbsp olive oil

• 1.5 lbs (700g) boneless skinless chicken breasts, cut into bite-sized cubes

• 1 tsp Italian seasoning

• 1/2 tsp salt

• 1/2 tsp black pepper

• For the Garlic Parmesan Sauce:

• 4 tbsp unsalted butter

• 6 cloves garlic, minced

• 3 tbsp all-purpose flour

• 1.5 cups (360ml) chicken broth

• 1.5 cups (360ml) heavy cream or half-and-half

• 1 cup (100g) grated Parmesan cheese

• 2 cups (225g) shredded mozzarella cheese, divided

• 1/2 cup panko breadcrumbs (optional, for topping)

• 1 tbsp fresh parsley, chopped

Directions

• Preheat your oven to 375°F (190°C) and grease a 9×13 baking dish. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package directions (al dente). Drain and set aside.
• While the water heats, heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with Italian seasoning, salt, and pepper. Cook for 5-7 minutes until golden and cooked through, then remove the chicken from the pan and set aside.
• In the same skillet (don’t wipe it out), melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
• Slowly pour in the chicken broth while whisking to prevent lumps, followed by the heavy cream. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until it thickens enough to coat the back of a spoon.
• Remove the skillet from the heat. Stir in the Parmesan cheese and 1 cup of the mozzarella until melted and smooth. Add the cooked pasta and chicken back into the skillet and toss until everything is evenly coated in the sauce.
• Pour the pasta mixture into your prepared baking dish. Top with the remaining 1 cup of mozzarella and the panko breadcrumbs. Bake for 15-20 minutes until the cheese is bubbly and the top is golden brown. Garnish with fresh parsley before serving.