Garlic Parmesan Chicken Pasta Bake Recipe

• Prep Time: 20 minutes

• Cook Time: 35 minutes

• Total Time: 55 minutes

• Servings: 6

• Cooking Intensity: Easy

There’s a reason casseroles and bakes have been beloved for generations: they are the edible equivalent of a warm hug. This Garlic Parmesan Chicken Pasta Bake is no exception. It combines tender chunks of chicken and hearty pasta in an luxuriously creamy, garlic-infused Parmesan sauce, all topped with a golden, bubbly cheese crust. It’s a complete, satisfying meal in one dish, perfect for a busy weeknight, a potluck dinner, or meal-prepping for the week ahead.

What sets this recipe apart is its from-scratch sauce. Forget the canned cream soups; we’re creating a simple roux-based sauce that is richer, more flavorful, and free of unnecessary preservatives. The combination of fresh garlic, rich Parmesan, and a touch of herbs creates a depth of flavor that will have everyone asking for seconds. Best of all, the “Easy” intensity level means that even novice cooks can achieve spectacular results. Let’s get cooking!

Ingredients

For the Chicken and Pasta:

• 12 oz (340g) penne pasta (or rigatoni, fusilli)

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 tbsp olive oil

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

For the Garlic Parmesan Sauce:

• 4 tbsp unsalted butter

• 4 cloves garlic, minced

• 1/3 cup all-purpose flour

• 4 cups whole milk, at room temperature

• 1 cup chicken broth

• 2 cups freshly grated Parmesan cheese, divided

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• 1/4 tsp onion powder

• A pinch of red pepper flakes (optional, for a slight kick)

For the Topping:

• 1 cup shredded mozzarella cheese

• 2 tbsp fresh parsley, chopped (for garnish)

Equipment Needed

• 9×13 inch baking dish

• Large pot for boiling pasta

• Large skillet or Dutch oven

• Whisk

• Measuring cups and spoons

• Grater (for fresh Parmesan)

Step-by-Step Instructions

Step 1: Prepare the Base Ingredients

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with butter or cooking spray.

2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente (typically 1-2 minutes less than the recommended time). The pasta will continue to cook in the oven, so this prevents it from becoming mushy. Drain and set aside.

3. Cook the Chicken: While the pasta cooks, season the cubed chicken with salt, pepper, and 1 tsp of Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

Step 2: Create the Creamy Garlic Parmesan Sauce

1. Make the Roux: In the same skillet (no need to wash it—those browned bits add flavor!), melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it. Sprinkle the flour over the butter and garlic, and immediately start whisking. Continue to cook and whisk for 1-2 minutes until the mixture (the roux) is bubbly and golden. This step cooks the raw flour taste out.

2. Whisk in Liquids: Gradually pour in the milk and chicken broth, whisking constantly to ensure no lumps form. This is the key to a smooth sauce! Continue to whisk until the mixture begins to thicken and simmer.

3. Incorporate Cheese and Seasonings: Reduce the heat to low. Stir in 1.5 cups of the grated Parmesan cheese, the remaining 1 tsp of Italian seasoning, garlic powder, onion powder, and optional red pepper flakes. Whisk until the cheese is completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste. Remember, Parmesan is salty, so taste before adding too much extra salt.

Step 3: Combine and Assemble the Bake

1. Bring It All Together: To the creamy sauce in the skillet, add the cooked, drained pasta and the cooked chicken. Stir gently until every piece of pasta and chicken is thoroughly coated in the glorious garlic Parmesan sauce.

2. Transfer to Baking Dish: Pour the entire mixture into your prepared baking dish and spread it out into an even layer.

3. Add the Cheesy Topping: Sprinkle the remaining 1/2 cup of grated Parmesan and the 1 cup of shredded mozzarella cheese evenly over the top.

Step 4: Bake to Perfection

1. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is completely melted, bubbly, and has golden-brown spots.

2. For an extra-crispy top, you can broil for the last 1-2 minutes, but watch it closely to prevent burning!

Step 5: Serve and Enjoy

1. Rest: Remove the bake from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to scoop.

2. Garnish: Sprinkle with freshly chopped parsley for a pop of color and freshness.

3. Serve: Dish up generous portions and enjoy the ultimate comfort food experience!

Recipe Notes & Tips for Success

• Freshly Grated Parmesan is Key: For the best flavor and meltability, always grate your own Parmesan cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.

• Pasta Choice: Penne and rigatoni are ideal because their tubular shapes and ridges hold the sauce perfectly. However, any short pasta will work.

• Don’t Rush the Roux: Cooking the flour and butter for the full 1-2 minutes is crucial for a sauce that doesn’t taste like raw flour.

• Room Temperature Milk: Using milk that isn’t ice-cold helps it incorporate into the roux smoothly and prevents the sauce from becoming lumpy.

• Make it Ahead: This is a fantastic make-ahead meal. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be going into the oven cold.

• Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or reheat the entire dish, covered with foil, in a 350°F (175°C) oven until warmed through.

Nutrition Information

Please note: The following nutrition information is an estimate provided by an online calculator and will vary based on specific ingredients and portion sizes.

Serving Size: 1/6 of the recipe
Calories: 685
Total Fat: 29g

• Saturated Fat: 16g

• Trans Fat: 0g
  Cholesterol: 125mg
  Sodium: 880mg
  Total Carbohydrates: 55g

• Dietary Fiber: 2g

• Sugars: 11g
  Protein: 48g

Vitamin D: 1mcg | Calcium: 680mg | Iron: 2mg | Potassium: 650mg

This Garlic Parmesan Chicken Pasta Bake is more than just a recipe; it’s a guaranteed crowd-pleaser that delivers maximum comfort with minimal effort. Creamy, cheesy, and packed with flavor, it’s the one-pan wonder that will earn a permanent spot in your dinner rotation. Enjoy