Garlic Parmesan Chicken Pasta Bake

This creamy garlic Parmesan chicken pasta bake combines tender rotini with juicy chicken and a rich, cheesy sauce for the ultimate comfort food experience. The dish transforms simple ingredients into a decadent casserole that's become my go-to recipe when hosting dinner guests or needing a satisfying family meal.

I first created this recipe when trying to use up leftover rotisserie chicken, and it was an immediate hit. My teenage son now specifically requests this pasta bake before his sports games, claiming the combo of protein and carbs gives him extra energy on the field.

Ingredients

• Rotini pasta: provides the perfect texture and holds the sauce in its spirals better than other pasta shapes
• Cooked chicken: adds protein and substance use leftovers from a roast or rotisserie chicken for best flavor
• Alfredo sauce: creates the creamy base of the casserole look for a high quality brand with real cream
• Garlic Parmesan sauce: intensifies the flavor profile opt for refrigerated varieties for fresher taste
• Mozzarella cheese: offers that irresistible stretchy quality use freshly shredded rather than pre-packaged for better melting
• Parmesan cheese: adds sharp depth to complement the creaminess select aged Parmigiano Reggiano for authentic taste
• Pasta water: contains starches that help thicken and emulsify the sauce
• Salt and pepper: enhance all the flavors adjust according to your cheese saltiness
• Fresh parsley: brightens the rich dish with color and a hint of herbaceous flavor

Step-by-Step Instructions

Oven Preparation:

Preheat your oven to 375°F and prepare your baking dish with a light coating of cooking spray or butter, ensuring the casserole doesn't stick and making cleanup easier. The moderate temperature allows for even cooking without burning the cheese topping.

Pasta Cooking:

Bring a large pot of water to a rolling boil and generously salt it until it tastes like seawater. Cook the rotini just until al dente around 7-8 minutes depending on your pasta. Slightly undercook the pasta as it will continue cooking in the oven. Reserve a cup of the starchy cooking water before draining this is critical for adjusting consistency later.

Mixing Components:

In your largest mixing bowl, combine the pasta, chicken, both sauces, and half the cheeses. This creates the foundation of your casserole. Gently fold everything together using a rubber spatula to avoid breaking the pasta. Season with salt and pepper, tasting as you go to achieve the perfect balance.

Consistency Adjustment:

Assess the thickness of your mixture it should be creamy but not runny. Add reserved pasta water a little at a time until you reach a consistency that will remain saucy after baking. Too thick and your casserole will dry out too thin and it won't set properly.

Assembly:

Transfer the mixture to your prepared baking dish and spread it evenly to ensure consistent cooking. Use the back of your spatula to press it gently into the corners and create a level surface for the cheese topping.

Cheese Topping:

Sprinkle the remaining mozzarella and Parmesan over the entire casserole in an even layer. This creates that irresistible golden, bubbly crust everyone loves to see when the dish comes out of the oven.

Baking Process:

Cover the dish with foil to prevent the top from browning too quickly and bake for 20-25 minutes until hot throughout. The foil traps steam which helps the flavors meld together beautifully and prevents the pasta from drying out.

Optional Broiling:

For an extra golden finish, remove the foil and switch to broil for the final 2-3 minutes. Stand by your oven and watch carefully as the cheese can go from perfectly browned to burnt in seconds.

Resting Period:

Allow the casserole to rest covered for 5 minutes after removing from the oven. This critical step lets the sauce thicken slightly and allows the flavors to settle and intensify. Garnish with fresh parsley just before serving for a professional touch.

The secret star of this dish is actually the combination of two different sauces. After numerous test batches, I discovered that using jarred Alfredo alone wasn't quite right, but adding that garlic Parmesan sauce created magic. My grandmother who rarely gives cooking compliments asked for the recipe after trying it at our last family gathering.

Make-Ahead Tips

This pasta bake is perfect for meal prep and can be prepared in stages. Cook and shred your chicken up to three days before assembly. You can also cook your pasta, toss it with a bit of olive oil, and refrigerate it a day ahead. Assemble the entire casserole and refrigerate overnight, then simply add 5-10 minutes to the baking time when cooking from cold.

Simple Substitutions

Don't feel limited by the exact ingredients listed. Penne or fusilli work beautifully in place of rotini. Turkey, ham, or even Italian sausage can substitute for chicken. For a vegetarian version, replace the meat with roasted vegetables like broccoli, bell peppers, and mushrooms. If you're watching calories, light Alfredo sauce works well, though the final dish will be slightly less creamy.

Serving Suggestions

This hearty casserole pairs wonderfully with a crisp green salad dressed simply with vinaigrette to cut through the richness. Garlic bread makes a perfect accompaniment for soaking up extra sauce. For a complete meal, serve alongside roasted asparagus or steamed green beans. A chilled glass of Pinot Grigio or Chardonnay complements the creamy flavors beautifully.

Freezer Instructions

This pasta bake freezes exceptionally well, making it perfect for emergency meals. Allow the baked casserole to cool completely, then portion into freezer-safe containers. Freeze for up to three months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot throughout, about 25-30 minutes. Add a sprinkle of fresh cheese on top before reheating for the best results.