Creamy Garlic Parmesan Chicken Pasta Bake Recipe

Posted on October 24, 2025

Creamy Garlic Parmesan Chicken Pasta Bake - featured image

The moment you pull this Creamy Garlic Parmesan Chicken Pasta Bake out of the oven, the wafting aroma of roasted garlic and melted cheese will have everyone in your house flocking to the kitchen. This recipe is my go-to comfort food, combining creamy pasta, tender chicken, and the irresistible flavor of garlic and Parmesan into one bubbly, golden-brown casserole. I’ve made this dish countless times for family dinners, potlucks, and cozy nights in, and it never fails to impress.

There’s something magical about how the creamy sauce wraps around every piece of pasta, creating the perfect bite every time. Whether you’re looking for a crowd-pleasing dinner or a dish that’s just as good reheated for lunch the next day, this recipe is for you. Plus, it’s made with simple, everyday ingredients—no fancy shopping trips required. Let’s dive in!

Why You’ll Love This Recipe

Comfort food at its finest: Creamy, cheesy goodness combined with hearty chicken and pasta will warm your soul.
Simple ingredients: You likely already have the staples in your kitchen, making this recipe a breeze to whip up.
Perfect for any occasion: Whether you’re hosting dinner for friends or treating yourself to something special, this pasta bake fits the bill.
Family-friendly: Even the pickiest eaters will be coming back for seconds, guaranteed.
Make-ahead option: Prep everything the night before and bake it when you’re ready—it’s a lifesaver on busy days.

What sets this Creamy Garlic Parmesan Chicken Pasta Bake apart is the richness of the sauce. By sautéing garlic and blending it with freshly grated Parmesan, heavy cream, and just the right seasonings, you end up with a velvety, savory flavor that’s truly restaurant-quality. And the golden breadcrumb topping? It’s the crunchy contrast that takes this dish to the next level. Trust me, you’ll be dreaming about this recipe long after dinner is over.

What Ingredients You Will Need

This recipe uses simple ingredients to create a mouthwatering meal that’s perfect for a busy weeknight or a special gathering. Here’s what you’ll need:

Pasta: 12 oz (340g) of penne or rigatoni, cooked al dente (they hold the sauce beautifully).
Chicken: 2 cups (300g) cooked, shredded chicken (rotisserie chicken works great).
Butter: 2 tablespoons (28g), unsalted.
Garlic: 4 cloves, minced (fresh garlic is a must for that robust flavor).
All-purpose flour: 2 tablespoons (15g) for thickening the sauce.
Chicken broth: 1 cup (240ml), low sodium.
Heavy cream: 1 cup (240ml) for that luscious, creamy texture.
Parmesan cheese: 1 cup (100g), freshly grated (skip the pre-shredded stuff for best results).
Salt and pepper: To taste.
Italian seasoning: 1 teaspoon for that extra layer of flavor.
Shredded mozzarella: 1 cup (100g) for gooey, melted perfection.
Panko breadcrumbs: 1 cup (50g), for a crispy topping.
Olive oil: 2 tablespoons (30ml), to mix with the breadcrumbs.
Parsley: Chopped fresh parsley for garnish (optional).

For substitutions: You can swap heavy cream for half-and-half if you’d like a lighter option, or use gluten-free pasta and flour to make this dish celiac-friendly.

Equipment Needed

Here’s what you’ll need to whip up this creamy delight:

Large pot: For boiling the pasta.
Skillet or saucepan: To make the creamy garlic Parmesan sauce.
Mixing bowl: For combining the breadcrumb topping.
9×13-inch casserole dish: Perfect for baking this recipe evenly.
Wooden spoon or whisk: Essential for stirring the sauce until smooth.
Measuring cups and spoons: To ensure all ingredients are perfectly portioned.
Cheese grater: Freshly grated Parmesan makes all the difference.

If you don’t have a casserole dish, a large oven-safe skillet can be a great alternative. And if you’re working on a budget, you can easily find affordable baking dishes at most stores.

Preparation Method

Boil the pasta: Cook the pasta in salted water according to package instructions until al dente. Drain and set aside.
Make the sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes, until fragrant but not browned.
Thicken the sauce: Sprinkle in the flour and whisk continuously to create a roux. Slowly pour in the chicken broth while whisking, then add the heavy cream. Cook for 3–5 minutes, stirring, until the sauce thickens.
Add the cheese and seasoning: Stir in the Parmesan cheese, Italian seasoning, salt, and pepper. Continue whisking until the cheese is fully melted and the sauce is smooth.
Combine the pasta and chicken: In the skillet, fold the cooked pasta and shredded chicken into the sauce until everything is evenly coated.
Prepare the breadcrumb topping: In a small mixing bowl, combine the panko breadcrumbs and olive oil. Mix until the crumbs are lightly coated.
Assemble the dish: Transfer the pasta mixture to a greased 9×13-inch casserole dish. Sprinkle the shredded mozzarella evenly over the top, followed by the breadcrumb mixture.
Bake: Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 20–25 minutes, or until the top is golden brown and bubbly.
Garnish and serve: Let the pasta bake cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Cooking Tips & Techniques

Here are some tried-and-true tips for making this recipe a success:

Don’t overcook the pasta: Al dente pasta is key—it’ll continue cooking slightly in the oven.
Use fresh garlic: Pre-minced garlic jars lack the robust flavor needed for this dish.
Taste as you go: Adjust the seasoning in the sauce before combining with the pasta.
Grate your own Parmesan: Pre-shredded cheese doesn’t melt as smoothly and can leave a grainy texture.
Watch the oven: Set a timer to avoid overbaking—the goal is a golden, bubbly top.

Variations & Adaptations

This recipe is versatile! Here are some ways to customize it:

Vegetarian version: Skip the chicken and add sautéed mushrooms, spinach, or steamed broccoli.
Gluten-free option: Use gluten-free pasta and gluten-free flour for the sauce.
Add some heat: Stir a pinch of red pepper flakes into the sauce for a spicy kick.
Seasonal twist: Swap the chicken for turkey during the holidays or add roasted veggies in summer.
Personal favorite: I sometimes add a handful of cooked bacon bits for extra smoky goodness!

Serving & Storage Suggestions

This Creamy Garlic Parmesan Chicken Pasta Bake is best served warm, straight from the oven. Pair it with a crisp green salad and a glass of white wine for a complete meal. For leftovers, here’s what you need to know:

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for about 2 minutes.

The flavors deepen as it sits, so don’t be surprised if it tastes even better the next day!

Nutritional Information & Benefits

Here’s a rough nutritional breakdown per serving:

Calories: 480
Protein: 27g
Carbs: 40g
Fat: 22g

The chicken provides lean protein, while the Parmesan and garlic offer plenty of flavor without overwhelming the dish. For those watching carbs, swapping traditional pasta for a low-carb option works beautifully. Be mindful of the dairy and gluten content if you have allergies.

Conclusion

This Creamy Garlic Parmesan Chicken Pasta Bake is the kind of recipe you’ll want to make on repeat. It’s a comforting, crowd-pleasing dish that’s simple to prepare and always delivers on flavor. Whether you’re cooking for a family dinner or meal-prepping for the week, this recipe is your new kitchen hero.

Feel free to tweak it to suit your taste—I’d love to hear about your variations in the comments below. Share this recipe with friends, and let me know how it turns out for you. Happy cooking!

FAQs

Can I use a different type of pasta?

Absolutely! Penne and rigatoni work best, but you can use any sturdy pasta shape—fusilli, ziti, or even shells.

Can I make this dish ahead of time?

Yes, you can assemble the casserole, cover it tightly, and refrigerate it overnight. Bake it the next day as directed.

Is this recipe freezer-friendly?

It is! Just freeze the assembled, unbaked casserole. When ready to eat, thaw it in the refrigerator and bake as usual.

What can I substitute for heavy cream?

You can use half-and-half, but the sauce may be slightly less creamy. For a dairy-free option, try unsweetened coconut milk or cashew cream.

How do I prevent the topping from burning?

If the breadcrumbs start to brown too quickly, cover the casserole loosely with foil and finish baking.