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Garlic parmesan chicken pasta bake

Garlic Parmesan Chicken Pasta Bake

This garlic Parmesan chicken pasta bake is a creamy, cheesy comfort-food dinner made with tender chicken, al dente pasta, homemade garlic Parmesan sauce, mozzarella, and Parmesan cheese. Everything is combined in one baking dish and finished in the oven until hot, bubbling, and golden on top.
With just 15 minutes of preparation and about 30 minutes of cooking time, it's an easy weeknight meal that serves six and also makes excellent leftovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Method

Ingredients
  

  • 1 lb (450 g) Fusilli, penne or rigatoni pasta
  • 2 tablespoons olive oil
  • 1½ lbs (700 g) boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1½ cups 360 ml chicken broth
  • 1½ cups 360 ml heavy cream or half-and-half
  • 1 cup 100 g grated Parmesan cheese
  • 2 cups 225 g shredded mozzarella cheese, divided
  • ½ cup 50 g panko breadcrumbs, optional
  • 1 tablespoon fresh parsley chopped

Method
 

Preheat the oven.
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish.
Cook the pasta.
  1. Bring a large pot of salted water to a boil. Cook the pasta for about 2 minutes less than the package directions recommend, so it remains slightly firm. Drain and set aside.
Cook the chicken.
  1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with Italian seasoning, salt, and black pepper. Cook for 5–7 minutes, turning occasionally, until golden and cooked through. Transfer the chicken to a plate.
Sauté the garlic.
  1. Reduce the heat to medium. Add the butter to the same skillet, followed by the minced garlic. Cook for about 1 minute, stirring frequently, until fragrant.
Make the sauce.
  1. Whisk the flour into the butter and garlic mixture. Cook for 1–2 minutes, stirring constantly. Slowly pour in the chicken broth while whisking, followed by the heavy cream. Bring the sauce to a gentle simmer and cook for 3–4 minutes, until it begins to thicken.
Add the cheese.
  1. Remove the skillet from the heat. Stir in the Parmesan and 1 cup of the mozzarella until the cheese has melted and the sauce is smooth.
Combine everything.
  1. Add the cooked pasta and chicken to the sauce. Stir until everything is evenly coated in the creamy garlic Parmesan sauce.
Assemble the bake.
  1. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of mozzarella over the top. If using, add the panko breadcrumbs.
Bake.
  1. Bake uncovered for 15–20 minutes, until the cheese is melted, bubbling, and golden brown. If you want a darker, crispier top, broil for 1–2 minutes at the end, watching carefully.
Rest and serve.
  1. Remove the pasta bake from the oven and let it rest for about 5 minutes. Garnish with fresh parsley and serve warm.