Name: Garlic Parmesan Chicken Pasta Bake
Prep time: 30 min
Cook time: PT-488375H48M41S
Total time: PT-488375H48M41S
Cuisine: American
Ingredients: 2 large onions (cut into thick rings); 1 cup pizza sauce; 1 cup shredded mozzarella; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; Salt and pepper, to taste; 1 cup all-purpose flour; 2 eggs, beaten; 1 1/2 cups breadcrumbs (panko or regular); Optional: pepperoni slices, grated parmesan, red pepper flakes

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This garlic parmesan chicken pasta bake is one of those cozy, crowd-pleasing dinners I turn to when I want something creamy, cheesy, and satisfying. It’s packed with tender chicken, perfectly cooked rotini, and a rich garlic-parmesan sauce that bakes into golden perfection. It’s the kind of dish that fills the kitchen with incredible smells and leaves everyone going back for seconds.

Why You’ll Love This Recipe

I like how this bake combines comfort and convenience. It’s a great way to use leftover chicken, and I can easily prep it ahead or freeze it for later. The sauce is creamy without being too heavy, and the garlic and parmesan give it that irresistible flavor. It’s family-friendly, simple to put together, and perfect for weeknights when I want a warm, filling meal without too much fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound rotini pasta, cooked and drained (I save 1 cup of the pasta cooking water for the casserole)
3 cups cooked chicken, diced or shredded
2 tablespoons butter
4 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 cup heavy cream
1 ½ cups grated parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 cup shredded mozzarella cheese (for topping)
Optional: chopped parsley or red pepper flakes for garnish

Directions

I preheat the oven to 375°F (190°C) and lightly grease a large baking dish.
In a large skillet, I melt the butter over medium heat, then add the minced garlic and sauté for about a minute until fragrant.
I whisk in the flour and cook for 1–2 minutes to make a roux.
Gradually, I add the milk and cream while whisking to keep the sauce smooth. I let it simmer until it thickens, about 5 minutes.
I stir in the parmesan cheese, Italian seasoning, salt, and pepper. Once melted and creamy, I remove it from the heat.
In a large mixing bowl, I combine the cooked pasta, chicken, and sauce. If the mixture seems too thick, I add some of the reserved pasta water.
I pour everything into the baking dish, top it with shredded mozzarella, and bake uncovered for 20–25 minutes, until bubbly and golden.
I let it cool for a few minutes before serving and sometimes sprinkle with parsley or red pepper flakes for a bit of color and heat.

Servings and timing

This recipe makes about 6 generous servings. From start to finish, it takes me around 45 minutes—15 minutes to prep and about 30 minutes to bake and rest.

Variations

Sometimes I add vegetables like spinach, broccoli, or mushrooms to the sauce for extra nutrition and color. If I’m out of rotini, I use penne, fusilli, or even rigatoni. For extra flavor, I swap the mozzarella topping for a mix of Italian cheeses or add a touch of nutmeg to the sauce.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the microwave or oven with a splash of milk or broth to keep it creamy. This pasta bake also freezes well—I just cool it completely, wrap tightly, and freeze for up to 2 months. When ready to eat, I thaw overnight in the fridge and reheat in the oven until hot.

FAQs

Can I make this pasta bake ahead of time?

Yes, I often assemble it earlier in the day, refrigerate it, and then bake when ready. I just add a few extra minutes to the baking time if it’s cold from the fridge.

What type of chicken works best?

I use any cooked chicken—leftover roasted, grilled, or rotisserie chicken all work great. I just make sure it’s well-seasoned before adding it in.

Can I use pre-grated parmesan?

Pre-grated parmesan works, but I prefer freshly grated because it melts more smoothly and adds better flavor.

Is there a substitute for heavy cream?

Yes, I sometimes use half-and-half or a mix of milk and plain Greek yogurt to lighten it up.

How do I prevent the pasta from drying out in the oven?

I always make sure there’s enough sauce and use some reserved pasta water if needed. Covering the dish with foil for the first 10 minutes of baking also helps.

Conclusion

This garlic parmesan chicken pasta bake is the ultimate comfort food—creamy, cheesy, and packed with flavor. It’s simple enough for a weeknight but hearty enough to feed a hungry crowd. I love how versatile it is, and it’s one of those recipes I keep coming back to whenever I want something warm and satisfying.