Garlic Parmesan Chicken Pasta Bake

The Garlic Parmesan Chicken Pasta Bake is a comforting and flavorful dish that brings together the rich creaminess of Alfredo sauce and the savory depth of garlic Parmesan sauce. Tender pieces of chicken are mixed with al dente rotini pasta, layered with shredded mozzarella and grated Parmesan, and then baked to perfection. This dish is ideal for family dinners, gatherings, or whenever you're in the mood for something hearty and satisfying. With its gooey cheese topping and luscious sauce, this pasta bake is sure to be a hit at your dinner table.

The Garlic Parmesan Chicken Pasta Bake is a rich and comforting dish that brings together tender pieces of chicken, creamy Alfredo and garlic Parmesan sauces, and perfectly cooked pasta. Topped with a layer of gooey mozzarella and sharp Parmesan cheese, this bake is ideal for family dinners, potlucks, or any occasion where you want to serve something hearty and satisfying.

INGREDIENTS

• 1 pound rotini pasta, cooked and drained (save 1 cup of cooking water for casserole): The base of the dish, providing a hearty and satisfying texture that pairs perfectly with the creamy sauces.
• 3 cups cooked chicken, diced or shredded: Adds protein and substance to the dish, ensuring each bite is filling and flavorful.
• 2 (15-ounce) jars Alfredo sauce: Provides a creamy, rich base for the pasta bake, coating each piece of pasta and chicken with savory goodness.
• 1 cup garlic Parmesan sauce: Adds a bold, garlicky flavor that enhances the Alfredo sauce and complements the chicken.
• 2 cups shredded mozzarella cheese: Melts beautifully over the pasta, creating a gooey, cheesy layer that adds to the dish's richness.
• ½ cup grated Parmesan cheese: Adds a sharp, nutty flavor that contrasts nicely with the creamy sauces and mozzarella.
• ½ cup pasta water (optional): Helps to thin the sauce if needed, ensuring the pasta bake has the perfect consistency.
• ½ teaspoon salt: Enhances the flavors of the ingredients, making the dish taste well-seasoned.
• ¼ teaspoon black pepper: Adds a touch of warmth and spice, balancing the richness of the sauces.
• Fresh parsley, chopped (for garnish, optional): Adds a pop of color and a hint of freshness, brightening up the dish.

INSTRUCTIONS

Step 1:

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter. This will prevent the pasta bake from sticking to the dish and make for easier cleanup.

Step 2:

Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until it is al dente, typically about 8-10 minutes. Drain the pasta, reserving 1 cup of the cooking water, and set the pasta aside.

Step 3:

In a large mixing bowl, combine the cooked rotini pasta, diced or shredded chicken, Alfredo sauce, garlic Parmesan sauce, and half of the mozzarella and Parmesan cheeses. Season with salt and black pepper to taste.

Step 4:

Stir the ingredients together until they are well mixed. If the mixture seems too thick, gradually add about ½ cup of the reserved pasta water to achieve a creamy, saucy consistency. This step ensures that the pasta bake will be rich and flavorful without being dry.

Step 5:

Spread the pasta mixture evenly into the prepared baking dish, making sure that the chicken and pasta are evenly distributed. This ensures that every serving will have a good mix of pasta, chicken, and sauce.

Step 6:

Top the pasta mixture with the remaining mozzarella and Parmesan cheeses, spreading them evenly over the top. This layer of cheese will melt and bubble as it bakes, creating a deliciously cheesy crust.

Step 7:

Cover the dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and the dish is heated through. If you prefer a golden-brown crust, remove the foil during the last 5 minutes of baking.

Step 8:

Optionally, broil the casserole for 2-3 minutes to achieve a golden-brown crust. Keep a close eye on it to prevent burning.

Step 9:

Once baked, remove the dish from the oven and let it cool, still covered, for 5 minutes. This helps the bake set and makes it easier to serve. Garnish with freshly chopped parsley if desired, and serve warm.

Serving and Storage Tips

• The Garlic Parmesan Chicken Pasta Bake is best served hot, straight from the oven. Pair it with a simple green salad and some garlic bread for a complete and satisfying meal.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the oven until warmed through. To keep the pasta bake moist, you can add a splash of milk or extra sauce before reheating.
• This dish also freezes well. Prepare the pasta bake as directed, but before baking, cover the dish tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight, then bake as directed, adding an additional 10-15 minutes to the cooking time.

Helpful Notes

• For a richer flavor, you can use a combination of different cheeses. Try adding some fontina, cheddar, or provolone along with the mozzarella and Parmesan for a more complex taste.
• If you prefer a little heat, add a pinch of red pepper flakes to the sauce mixture before baking. This will give the dish a subtle spicy kick that complements the creamy sauce.
• This recipe is versatile—feel free to add vegetables like spinach, broccoli, or mushrooms to the pasta mixture before baking for an added nutritional boost.

Tips from well-known chefs

• Chef Giada De Laurentiis: “When cooking pasta for a bake, always undercook it slightly. The pasta will continue to cook in the oven, and this method ensures it remains perfectly al dente.”
• Chef Ina Garten: “A little freshly grated nutmeg can enhance the flavor of creamy sauces like Alfredo. Just a pinch adds warmth and depth to the dish.”
• Chef Bobby Flay: “For a crispier top, sprinkle some seasoned breadcrumbs over the cheese layer before baking. It adds a wonderful texture contrast to the creamy pasta underneath.”