Description
This Garlic Parmesan Chicken Pasta Bake is a comforting and flavorful dish combining tender chicken, penne pasta, and a creamy Parmesan sauce baked to golden perfection. Perfect for a family dinner, it’s rich, cheesy, and packed with savory garlic and Italian seasonings, making it a satisfying main course everyone will love.
Ingredients
Scale
Pasta and Chicken
- 12 ounces penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and black pepper to taste
- 1 teaspoon Italian seasoning
Sauce
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
Topping and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional for garnish)
Instructions
- Preheat and cook pasta: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and sauté for 5–6 minutes, or until golden brown and cooked through. Remove the chicken and set aside.
- Make the sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute to form a roux. Gradually whisk in the milk and heavy cream until smooth. Bring to a gentle simmer and cook for 3–5 minutes until the sauce thickens slightly.
- Add cheese and seasonings: Stir in the grated Parmesan cheese, garlic powder, and crushed red pepper flakes if using. Cook until the cheese melts and the sauce is smooth. Taste and adjust seasoning as needed.
- Combine and bake: Mix the cooked pasta, chicken, and sauce together in a large bowl or directly in the skillet if oven-safe. Stir well to coat everything evenly. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle shredded mozzarella cheese evenly on top.
- Bake and garnish: Bake in the preheated oven for 15–20 minutes, or until the casserole is bubbly and the cheese is golden brown on top. Remove from oven, garnish with fresh parsley if desired, and serve hot.
Notes
- You can add steamed broccoli or spinach to the pasta to incorporate extra vegetables.
- Rotisserie chicken can be used as a shortcut for cooking the chicken separately.
- Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 5g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
