Name: Garlic Parmesan Chicken Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound rotini pasta; 3 cups cooked chicken, diced or shredded; 30 ounces Alfredo sauce; 1 cup reserved pasta cooking water; 1 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 3 cloves garlic, minced; 2 tablespoons butter; 1 teaspoon Italian seasoning; ½ teaspoon salt; ½ teaspoon black pepper; 1 tablespoon chopped fresh parsley (optional)

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I enjoy making this Garlic Parmesan Chicken Pasta Bake whenever I want a warm, creamy meal that feels comforting and filling. The blend of tender chicken, perfectly cooked pasta, and a rich garlic Parmesan sauce makes this dish one I come back to often for easy dinners.

Why You’ll Love This Recipe

I love this recipe because it is simple to prepare and delivers big flavor with minimal effort. I can use cooked chicken I already have, and everything comes together in one dish that bakes beautifully. It is creamy, cheesy, and always satisfying.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound rotini pasta
3 cups cooked chicken, diced or shredded
30 ounces Alfredo sauce
1 cup reserved pasta cooking water
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 cloves garlic, minced
2 tablespoons butter
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)

Directions

I begin by preheating my oven to 375°F (190°C) and lightly greasing a large baking dish. I cook the rotini pasta according to package instructions, drain it, and reserve 1 cup of the pasta water.

In a large skillet, I melt the butter over medium heat and add the minced garlic, cooking it just until fragrant. I stir in the Alfredo sauce, Italian seasoning, salt, and black pepper. Once the sauce is warm, I add the cooked chicken and pasta, mixing everything together. I pour in some of the reserved pasta water until the sauce reaches a creamy consistency.

I transfer the mixture into the prepared baking dish, then sprinkle the mozzarella and Parmesan evenly over the top. I bake it uncovered for 25 to 30 minutes, until the cheese is melted and lightly golden. I let it rest for a few minutes before serving and finish with fresh parsley if I have it on hand.

Servings And Timing

I usually get 6 servings from this recipe. It takes me about 15 minutes to prepare and 30 minutes to bake, making the total time approximately 45 minutes.

Variations

I like adding vegetables such as broccoli, spinach, or peas to give the dish extra color and texture. Sometimes I use grilled chicken for a slightly smoky flavor. I also switch the pasta shape to penne or rigatoni when I want a change.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of milk or water and warm it gently in the microwave or oven to keep it creamy.

FAQs

Can I Prepare This Dish Ahead Of Time?

I often assemble everything ahead of time, cover it, and refrigerate it for up to 24 hours before baking.

Can I Use Homemade Alfredo Sauce?

I like using homemade Alfredo sauce when I have time, and it works very well in this recipe.

How Do I Keep The Pasta From Drying Out?

I make sure to reserve pasta water and add it as needed to keep the sauce smooth and creamy.

Can I Freeze This Pasta Bake?

I freeze it before baking for up to 2 months and thaw it overnight in the refrigerator before cooking.

What Type Of Chicken Works Best?

I usually use cooked chicken breast, but thighs also work well and stay very tender.

Conclusion

This Garlic Parmesan Chicken Pasta Bake is one of my go-to comfort meals because it is creamy, flavorful, and easy to make. I enjoy serving it for relaxed family dinners, and it always turns out warm, cheesy, and satisfying.