Garlic Parmesan Chicken Pasta Bake
Garlic Parmesan Chicken Pasta Bake is a classic comfort food that is easy to make and perfect for any weeknight dinner. Tender chicken, and al dente pasta all baked together in a creamy sauce. YUM!!
Your entire family will love this easy recipe!
Why you'll love this recipe
✔️ It's quick and easy, perfect for busy weeknights.
✔️ And, this dish is packed with flavor. It's delicious!
✔️ You probably even have the simple ingredients on hand!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
Instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven, prep the baking dish, set aside.
- Cook the pasta to al dente. Drain and set it aside.
- In a large mixing bowl, combine the pasta, diced chicken, Alfredo sauce, garlic parmesan sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese—season with salt and pepper.
- Spoon into the greased baking dish.
- Top with the remaining cheese. Cover with foil, bake until hot & bubbly.
Top Tip
I used a rotisserie chicken to keep things simple, however, if you don't have rotisserie chicken, you can bake or poach some boneless skinless chicken breasts to use in this recipe.
- The pasta cooks while it's in the oven, so make sure that you don't overcook your pasta while you are boiling it, otherwise it will be mushy.
- For a beautiful pop of color, you can top the whole dish with a sprinkle of fresh basil or fresh parsley for garnish before you serve it.
- I used the Buffalo Wild Wings sauce, however you can use any type of bottled sauce that you can find at your local store.
- The sauce is typically spicy so before you add any extra heat, give it a taste test first!
Variations
- Don't have rotini pasta on hand? You can swap it out for penne pasta or any other type of round pasta but make sure you check the cooking time on the package.
- Want to add some vegetables to this pasta bake? Add fresh spinach to your casserole. Mushrooms or bell peppers would be terrific as well. Be sure to saute them first!
- Skip the oven and make this on the stovetop instead. That cuts the time into a quick 25-minute meal!
Storage
Refrigerate - Store leftovers in an airtight container in the fridge for 2-3 days. Also, instead of transferring your leftovers to another container you can cover your casserole dish tightly with plastic wrap and store it in the fridge.
Freezer - One great thing about this delicious dish is that it's freezer-friendly, so let the pasta cool completely then transfer it to an airtight container or freezer-safe bag. It will last up to 3 months in the freezer.
Reheat - Reheat leftovers in the oven at 350 degrees for 15-20 minutes or you could also reheat single servings in the microwave for 2-3 minutes. But, if you find that your sauce is a little dry, add a splash of whole milk or heavy cream to make it creamy again.
- 1 pounds rotini pasta cooked and drained - save 1 cup of cooking water for casserole
- 3 cup cooked chicken diced or shredded
- 2-15 ounces jars Alfredo sauce
- 1 cup garlic parmesan sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup pasta water optional
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley chopped (for garnish, optional)
- Preheat your oven to 375°F. Grease a baking dish (9x13 inches) lightly with cooking spray or butter.
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until it's al dente. Drain the pasta and set it aside.
- Combine ingredients in a large mixing bowl. Add the cooked rotini pasta, diced or shredded chicken, Alfredo sauce, garlic parmesan sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Season with salt and pepper to taste.
- Mix everything together until well combined. If needed add about ½ cup pasta water. You want the casserole dish to be good and saucy!
- Pour the pasta mixture into the greased baking dish and spread it out evenly.
- Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta mixture.
- Cover with aluminum foil. Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly, and the pasta bake is heated through.
- If desired, place the casserole under the broiler for 2-3 minutes until the top of the casserole is golden brown. Watch it carefully though, you don't want it to burn!
- Once done, remove the pasta bake from the oven and let it cool for 5 minutes covered with aluminum foil. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Servings 8
- Amount Per Serving
- Calories 421kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 6g30%
- Cholesterol 72mg24%
- Sodium 521mg22%
- Potassium 280mg8%
- Total Carbohydrate 44g15%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 29g58%
- Vitamin A 265 IU
- Calcium 216 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hi, I’m Esther, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I currently live in New York with my family. Loves travelling, sharing new recipes, and spending time with my family.