introduction
This is a warm, simple pasta bake with chicken, garlic, and lots of cheese. It tastes creamy and comforting. It cooks in one dish and feeds a family. If you like baked chicken with cheese, you might also enjoy this baked chicken parmesan recipe for another easy dinner idea.
why make this recipe
Make this recipe because it is quick, filling, and uses simple ingredients. You can make it on a weeknight and it stores well for leftovers. Kids and adults both like the creamy sauce and melted cheese. It uses pantry items and cooks in one dish, so cleanup stays easy.
how to make Creamy Garlic Parmesan Chicken Pasta Bake
- Preheat your oven to a cozy 350°F (175°C).
- In a skillet, drizzle in the olive oil and cook the diced chicken over medium heat until it’s no longer pink and nicely browned.
- Toss in the minced garlic and sauté for another minute, letting that delicious aroma fill your kitchen.
- In a large bowl, mix together your cooked pasta, chicken, heavy cream, chicken broth, Parmesan cheese, Italian seasoning, salt, and pepper until everything is well combined.
- Pour the creamy pasta mixture into a greased baking dish and sprinkle the shredded mozzarella cheese on top, because who doesn’t love extra cheese?
- Bake in the oven for about 25-30 minutes or until the cheese is bubbling and golden brown.
- Let it cool for just a moment before serving—trust me, you’ll want to savor this!
For a spicier or different creamy flavor, try a similar idea like the Cajun cream cheese chicken pasta bake and adjust spices to your taste.
Ingredients :
- 1 lb chicken breast, diced
- 1 cup grated Parmesan cheese
- 12 oz penne pasta, cooked and drained
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 cup mozzarella cheese, shredded
Directions :
- Preheat your oven to a cozy 350°F (175°C).
- In a skillet, drizzle in the olive oil and cook the diced chicken over medium heat until it’s no longer pink and nicely browned.
- Toss in the minced garlic and sauté for another minute, letting that delicious aroma fill your kitchen.
- In a large bowl, mix together your cooked pasta, chicken, heavy cream, chicken broth, Parmesan cheese, Italian seasoning, salt, and pepper until everything is well combined.
- Pour the creamy pasta mixture into a greased baking dish and sprinkle the shredded mozzarella cheese on top, because who doesn’t love extra cheese?
- Bake in the oven for about 25-30 minutes or until the cheese is bubbling and golden brown.
- Let it cool for just a moment before serving—trust me, you’ll want to savor this!
how to serve Creamy Garlic Parmesan Chicken Pasta Bake
Serve hot from the oven. Add a simple green salad or steamed vegetables on the side. A few fresh basil leaves or chopped parsley on top make it look nice and add fresh flavor. Serve with garlic bread if you want extra garlic.
how to store Creamy Garlic Parmesan Chicken Pasta Bake
Let the bake cool to room temperature. Cover the dish or move leftovers to an airtight container. Store in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in short bursts until hot.
tips to make Creamy Garlic Parmesan Chicken Pasta Bake
- Cook pasta just until al dente so it does not get mushy in the oven.
- Taste the sauce before baking and adjust salt and pepper.
- Use freshly grated Parmesan for best flavor.
- If sauce seems thin, add a little more Parmesan or bake a few extra minutes to thicken.
- Cut chicken into similar sizes so it cooks evenly.
variation (if any)
- Add cooked spinach or peas for color and veggies.
- Swap penne for fusilli or rigatoni.
- Use cooked bacon or ham for a smoky change.
- Try fajita-style peppers and onions with the chicken for a different twist, or follow a recipe for baked fajita chicken breasts and mix the cooked chicken into the pasta.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Use about 3 cups shredded rotisserie chicken and skip the step of cooking raw chicken.
Q: Can I make this ahead and bake later?
A: Yes. Assemble in the dish, cover, and store in the fridge for up to one day. Bake when ready and add a few extra minutes if cold.
Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner. Mix 1 cup milk with 1-2 tablespoons flour to help thicken, or use half-and-half.
Q: Can I freeze leftovers?
A: You can freeze in a tight container for up to 2 months. Thaw in the fridge before reheating.
Q: How can I make it less rich?
A: Use half the heavy cream and half milk, and reduce the amount of mozzarella.
Conclusion
For another take on this dish with a similar flavor, see Bowl Me Over’s Garlic Parmesan Chicken Pasta Bake for ideas and presentation tips. If you want a lighter but still creamy version, check out EatingWell’s Creamy Garlic-Parmesan Chicken Pasta Bake for a healthy perspective.
Creamy Garlic Parmesan Chicken Pasta Bake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a skillet, drizzle in the olive oil and cook the diced chicken over medium heat until it’s no longer pink and nicely browned.
- Toss in the minced garlic and sauté for another minute.
- In a large bowl, mix together your cooked pasta, chicken, heavy cream, chicken broth, Parmesan cheese, Italian seasoning, salt, and pepper until well combined.
- Pour the creamy pasta mixture into a greased baking dish and sprinkle the shredded mozzarella cheese on top.
- Bake in the oven for about 25-30 minutes or until the cheese is bubbling and golden brown.
- Let it cool slightly before serving.