What Is Garlic Parmesan Chicken Pasta Bake?
At its core, Garlic Parmesan Chicken Pasta Bake is a baked casserole that layers:
- Seasoned chicken—usually breast or thigh, cut into bite-sized pieces
- Al dente pasta—penne, rigatoni, or shells
- Rich garlic-infused sauce made from a butter-flour roux, milk, and chicken broth
- Generous cheese blend—freshly grated Parmesan, stretchy mozzarella, and optional cream cheese
- Golden topping—more cheese, and sometimes panko breadcrumbs for extra crunch
While many pasta bakes exist, this version stands out thanks to its intense garlic flavor and the depth imparted by real Parmesan. The sauce clings beautifully to every nook of the pasta, making each forkful an indulgent experience without requiring dozens of pots and pans.
Why You’ll Love This Dish
- One-Dish Simplicity
- Sear chicken, cook pasta, whisk sauce, assemble, and bake—cleanup is a breeze.
- Flavor Explosion
- Robust garlic, nutty Parmesan, and melty mozzarella deliver layers of taste and texture.
- Customizable
- Add veggies like spinach or broccoli; swap proteins; heat it with red pepper flakes.
- Crowd-Pleaser
- Familiar flavors that satisfy picky eaters and impress guests alike.
For pro tips on achieving perfectly cooked pasta that won’t turn mushy, check out this How to Cook Pasta Perfectly guide—simple tricks to nail al dente every time.
Key Ingredients Overview
- Chicken
- Choose boneless, skinless breasts for lean bites or thighs for rich flavor.
- Cut into 1-inch cubes so they cook quickly and evenly.
- Pasta Shapes
- Tubular shapes (penne, rigatoni, ziti) trap sauce.
- Medium shells cradle cheese in their curves.
- Cheese Blend
- Parmesan: Freshly grated for intense, nutty flavor.
- Mozzarella: Provides that irresistible cheese pull.
- Cream cheese (optional): Boosts creaminess without watering down sauce.
- Aromatics & Herbs
- Garlic: The star—use fresh cloves, finely minced.
- Onion: Sweet or yellow, diced small so it melds into the sauce.
- Herbs: Parsley, thyme, or basil—dried or fresh work well.
- Sauce Base
- Butter + Flour: Creates a roux that thickens the sauce.
- Milk & Chicken Broth: The liquid backbone—use whole milk, half-and-half, or a mix for richness.
- Seasonings: Salt, pepper, and a pinch of red pepper flakes if you like heat.
Equipment & Tools Needed
- 9×13-inch Casserole Dish or equivalent pan
- Large Skillet for searing chicken and softening aromatics
- Saucepan to cook pasta and whisk up the sauce
- Mixing Bowls for combining ingredients
- Measuring Cups & Spoons for accuracy
- Garlic Press or fine knife for mincing
- Cheese Grater—freshly grate your Parmesan and mozzarella
Ingredient Prep
- Trim & Cube Chicken
- Pat the chicken dry to ensure a good sear.
- Cut into uniform pieces so cooking time stays consistent.
- Mince Garlic & Dice Onion
- Aim for even, small pieces so they meld smoothly into the sauce.
- Grate Cheese Fresh
- Pre-shredded cheese contains anti-caking agents that can affect the melt.
- Measure Liquids & Spices
- Having everything at the ready (mise en place) speeds assembly and prevents burnt sauces.
Cooking the Chicken
- Season Thoroughly
- Toss chicken with salt, pepper, and a sprinkle of Italian seasoning or garlic powder.
- Sear to Perfection
- Heat 1–2 tablespoons of olive oil or butter over medium-high heat.
- Add chicken in a single layer; avoid overcrowding the pan.
- Cook 3–4 minutes per side until golden brown.
- Check Doneness
- Chicken should register 160 °F–165 °F internally; it will finish in the oven.
- Rest & Slice
- Transfer to a plate, tent loosely with foil, and let rest 5 minutes before slicing into bite-sized strips.
Cooking the Pasta
- Boil with Purpose
- Bring a large pot of water to a rolling boil; add 1–2 tablespoons of salt to season the pasta from the inside out.
- Aim for Al Dente
- Cook pasta for 1–2 minutes less than package instructions. It will finish cooking in the oven without turning gummy.
- Toss with Oil
- Drain and immediately toss with a drizzle of olive oil to prevent sticking while you finish other prep.
Making the Garlic Parmesan Sauce
- Build the Roux
- In your saucepan, melt 3 tablespoons of butter over medium heat.
- Whisk in 3 tablespoons of flour; cook 1–2 minutes until the raw taste disappears.
- Infuse with Garlic
- Add 3–4 minced garlic cloves; sauté 30 seconds until fragrant—avoid browning.
- Add Liquids Gradually
- Slowly whisk in 2 cups of milk and 1 cup of chicken broth; bring to a simmer until the sauce thickens.
- Cheese It Up
- Remove from heat; stir in 1½ cups grated Parmesan until melted and silky.
- Season with salt, pepper, and ½ teaspoon dried thyme or parsley.
- Adjust Consistency
- If too thick, whisk in more broth; if too thin, simmer a bit longer.
Assembling the Pasta Bake
- First Layer – Pasta
- Spread half of the cooked pasta in the casserole dish.
- Second Layer – Chicken
- Arrange the seared chicken pieces evenly over the pasta.
- Third Layer – Sauce & Cheese
- Pour the garlic Parmesan sauce over chicken and pasta.
- Sprinkle 1 cup of shredded mozzarella evenly on top.
- Final Toppings
- Add remaining pasta, sauce drizzled on top, then finish with the rest of the mozzarella and a light dusting of Parmesan.
- For extra crunch: sprinkle ½ cup panko breadcrumbs mixed with 1 tablespoon melted butter.
Baking Instructions & Tips
- Cover & Bake
- Preheat oven to 375°F (190 °C).
- Cover casserole with foil and bake for 20–25 minutes to heat through and meld flavors.
- Uncover & Brown
- Remove foil and bake an additional 10–12 minutes until cheese is golden and bubbly.
- Rest Before Slicing
- Let stand 5–10 minutes—this resting time allows the sauce to set, so slices hold their shape.
- Rotation for Even Browning
- Rotate the dish halfway through the uncovered bake for uniform color.
Variation Ideas
- Veggie Boost
- Stir in 2 cups fresh spinach just before baking.
- Add 1½ cups broccoli florets or roasted red peppers for color and flavor.
- Spice It Up
- Mix ½ teaspoon red pepper flakes into a sauce.
- Swap Italian seasoning for Cajun or Creole blends for a Southern twist.
- Protein Swaps
- Use crumbled Italian sausage or sliced smoked sausage.
- Try diced turkey breast or bite-sized tofu for a vegetarian option.
- Cheesy Twists
- Replace half the mozzarella with provolone or fontina.
- Fold in 4 ounces of cream cheese for an ultra-luxe sauce.
Serving Suggestions
- Fresh Salad
- A lemon-dressed arugula salad or mixed greens with a simple vinaigrette cuts through the richness.
- Bread Sidekick
- Serve with garlic knots, cheesy pull-apart bread, or crusty baguette slices.
- Beverage Pairings
- A crisp Chardonnay, an unoaked Sauvignon Blanc, or a light-bodied Pinot Noir complements the garlic and cheese.
- For non-alcoholic options, sparkling water with a squeeze of lemon brightens the palate.
Make-Ahead, Storage & Reheating
- Assemble Ahead
- Prepare through the assembly step; cover and refrigerate overnight.
- When ready, bake directly from cold—add 5 extra minutes to covered bake time.
- Refrigeration
- Store cooled leftovers in an airtight container for up to 3 days.
- Freezing
- Bake once, cool completely, then portion and freeze for up to 1 month.
- Thaw overnight in the fridge before reheating.
- Reheating Methods
- Oven: 350°F for 15–20 minutes (covered) until hot.
- Microwave: 2–3 minutes on medium power, stirring halfway for even heat.
Tips & Tricks for the Perfect Bake
- Prevent Watery Sauce
- Ensure your roux is fully cooked before adding liquids—look for a silky, ribbon-like consistency.
- Maximize Cheese Pull
- Fold half the mozzarella into the sauce so every strand of pasta is coated in stretchy goodness.
- Balanced Garlic Flavor
- Taste the sauce as you go; add garlic slowly to avoid overpowering.
- Easy Cleanup
- Line your pan with parchment paper or spray with nonstick spray.
- Soak the skillet and saucepan while the bake rests to save scrubbing later.
Frequently Asked Questions
- Can I use rotisserie chicken?
- Absolutely! Shred or chop rotisserie chicken and skip the searing. Adjust salt and seasoning in your sauce since rotisserie meat is already seasoned.
- What pasta shape works best?
- Tubular shapes like penne, ziti, or rigatoni trap sauce. Medium shells cradle cheese. Avoid long strands—they tend to clump.
- How do I make it dairy-free?
- Swap butter for dairy-free margarine or olive oil. Use unsweetened plant-based milk (almond, oat) and vegan shredded cheese. Thicken sauce with cornstarch slurry instead of flour if desired.
- Why is my sauce too thin or too thick?
- Too thin? Simmer a few more minutes without a lid to reduce liquid.
- Too thick? Whisk in extra chicken broth, a splash at a time, until it reaches your preferred consistency.
- Can I assemble and bake later?
- Yes—prepare through the assembly stage, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 extra minutes to ensure it’s heated through.
Conclusion
With its luxuriously creamy garlic sauce, tender chicken, and perfectly baked pasta, this Garlic Parmesan Chicken Pasta Bake checks every box for an effortless, crowd-pleasing meal. Try it this week, share your favorite variations in the comments, and don’t forget to snap a photo of your golden-topped masterpiece. Your new go-to casserole is waiting—happy baking!
Print
Garlic Parmesan Chicken Pasta Bake
- Total Time: 45 minutes
- Yield: 6 Servings 1x
- Diet: Low Fat
Description
This Garlic Parmesan Chicken Pasta Bake is creamy, cheesy, and packed with savory garlic flavor. Tender chicken is tossed with pasta, a rich Parmesan cream sauce, and baked to golden perfection under a blanket of melted cheese. It’s an easy, comforting dinner the whole family will love.
Ingredients
Scale
- 12 oz penne or rotini pasta
- 2 tablespoons olive oil
- 2 cups cooked chicken breast, shredded or cubed
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1½ cups freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese (divided)
- Salt and black pepper, to taste
- ½ teaspoon Italian seasoning
- Optional garnish: fresh parsley, red pepper flakes
Instructions
1. Cook the Pasta
- Boil pasta in salted water according to package instructions until al dente.
- Drain and set aside.
2. Make the Garlic Parmesan Sauce
- In a large skillet or saucepan, heat olive oil over medium heat.
- Add garlic and cook for 1–2 minutes until fragrant.
- Stir in the butter and let it melt.
- Whisk in flour to form a roux and cook for 1 minute.
- Gradually add milk and cream, whisking continuously to avoid lumps.
- Bring to a simmer and cook for 3–5 minutes, until thickened.
- Stir in Parmesan cheese and 1 cup mozzarella until melted and smooth.
- Season with salt, pepper, and Italian seasoning.
3. Combine & Assemble
- Preheat oven to 375°F (190°C).
- In a large bowl, combine pasta, chicken, and garlic Parmesan sauce.
- Transfer to a greased 9×13-inch baking dish.
- Sprinkle remaining ½ cup of mozzarella cheese over the top.
4. Bake
- Bake uncovered for 20–25 minutes, or until bubbly and golden on top.
- Let rest for 5–10 minutes before serving. Garnish with chopped parsley or red pepper flakes if desired.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Casserole Recipes
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Garlic Parmesan Chicken Pasta Bake