Garlic Parmesan Chicken Pasta Bake
This Garlic Parmesan Chicken Pasta Bake is a comforting, creamy dish that combines tender chicken, al dente pasta, and a flavorful garlic-parmesan sauce. Topped with melted cheese and baked to perfection, it’s a delightful meal that is sure to satisfy the whole family.
Equipment
- 1 large pot
- 1 baking dish (9x13 inches)
- 1 skillet
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 grater for cheese
Ingredients
- 8 ounces penne pasta
- 2 cups cooked chicken, shredded You can substitute with rotisserie chicken for a quicker option.
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- chopped parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- In a mixing bowl, combine the shredded chicken, sautéed garlic, heavy cream, chicken broth, ½ cup of Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until well mixed.
- Add the cooked pasta to the chicken mixture and toss until everything is evenly coated.
- Transfer the mixture into the greased baking dish. Sprinkle the remaining Parmesan cheese and 1 cup of shredded mozzarella cheese over the top.
- Bake in the preheated oven for about 25-30 minutes, until the cheese is bubbly and golden brown.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped parsley if desired before serving.
Notes
Feel free to add vegetables like spinach or mushrooms for extra nutrition. You can substitute the cooked chicken with rotisserie chicken for a quicker option. For a spicier version, add red pepper flakes to the sauce.