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Garlic Parmesan Chicken Pasta Bake Recipe
Ben Carraoli

Garlic Parmesan Chicken Pasta Bake Recipe

I have to admit, making this Garlic Parmesan Chicken Pasta Bake was an absolute delight. The creamy, cheesy aroma filled my kitchen instantly, and I couldn’t wait to dig in. Every bite of tender chicken, perfectly cooked pasta, and rich garlic parmesan sauce felt like comfort on a plate.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups rotini pasta – Cook to al dente; pasta will continue cooking in the oven.
  • 2 cups cooked chicken diced – Rotisserie chicken works best for ease; freshly cooked chicken is also great.
  • 1 cup Alfredo sauce – Choose a creamy good-quality brand for best flavor.
  • 1 cup garlic parmesan sauce – Adds that signature rich and garlicky flavor.
  • 1 cup shredded mozzarella cheese divided – Freshly shredded melts better than pre-shredded.
  • 1/2 cup grated Parmesan cheese divided – Grate yourself for maximum flavor.
  • 1/2 teaspoon salt – Adjust to taste.
  • 1/4 teaspoon black pepper – Freshly ground is ideal.
  • Optional garnish: fresh parsley or basil – Adds a pop of color and freshness.

Method
 

  1. I start by preheating the oven to 350°F (175°C) and greasing my casserole dish. This ensures the pasta bake doesn’t stick and makes cleanup easier.
  2. Next, I cook the rotini pasta to al dente in salted boiling water. I drain it carefully so it doesn’t overcook, which keeps the pasta firm after baking.
  3. In a large mixing bowl, I combine the pasta, diced chicken, Alfredo sauce, garlic parmesan sauce, half the mozzarella, and half the Parmesan. I season it with salt and pepper, stirring gently to coat everything evenly.
  4. I spoon the mixture into the prepared baking dish. Then, I top it with the remaining mozzarella and Parmesan cheeses for a cheesy crust that melts beautifully in the oven.
  5. Covering the dish with foil, I bake it for about 20-25 minutes until hot and bubbly. For a golden, slightly crisp top, I remove the foil in the last 5 minutes.

Notes

  • I always grate cheese fresh; it melts smoother and has better flavor.
  • To prevent pasta from becoming mushy, I slightly undercook it during boiling.
  • Using rotisserie chicken saves time and adds extra flavor.
  • A sprinkle of fresh parsley or basil before serving brightens the dish visually and flavor-wise.
  • I sometimes add a pinch of red pepper flakes for a gentle kick of heat.