Garlic Parmesan Chicken Pasta Bake

Nothing says comfort food like a cheesy pasta bake brimming with garlic and creamy chicken. This Garlic Parmesan Chicken Pasta Bake checks all the boxes for easy weeknight dinners with rich flavors the whole family loves. It is simple to throw together with a few refrigerator and pantry staples and comes out of the oven bubbling hot and ready to devour. My family always requests this after a long day and I love how easy it is to prep in advance.

I first made this when I needed to feed a crowd after soccer practice and now it is on our regular meal rotation. Even picky eaters ask for seconds which makes my life a lot easier.

Ingredients

• Rotini pasta: adds a fun twist shape and holds onto all that rich sauce Choose a quality brand that does not turn mushy once baked
• Cooked chicken: for heartiness and protein Shredded rotisserie chicken is a quick shortcut or use leftover grilled chicken
• Alfredo sauce: brings extra creaminess Grab the best jarred Alfredo you can find or use your favorite homemade version
• Garlic Parmesan sauce: infuses extra garlicky cheesy flavor Look for brands in the dressing aisle for the best punch
• Mozzarella cheese: for gooey melty texture Always shred cheese fresh from a block when you can for best melting
• Parmesan cheese: adds salty savory tang Go for real Parmigiano Reggiano if possible
• Pasta cooking water: helps create the perfect texture saving a cup before draining keeps the bake from drying out
• Salt and black pepper: round out the flavors Use fresh cracked pepper if possible
• Fresh parsley: for garnish brings a hit of color and freshness

Instructions

Prepare the Oven:

Preheat your oven to 375 degrees Fahrenheit and lightly grease a nine by thirteen inch baking dish using either nonstick spray or a thin swipe of butter

Boil the Pasta:

Bring a large pot of salted water to a boil then add the rotini pasta and cook according to package directions until al dente which keeps the noodles from getting soggy in the bake Save one cup of the pasta water before draining and set the pasta aside

Mix the Sauce and Chicken:

In a large mixing bowl add the cooked rotini diced chicken both jars of Alfredo sauce the garlic Parmesan sauce half of the shredded mozzarella and half of the grated Parmesan Season with salt and pepper

Combine the Pasta and Sauce:

Stir everything together until every noodle is coated If the mixture seems dry stir in about half a cup of reserved pasta water to keep the bake luscious and creamy

Assemble the Casserole:

Pour the pasta and chicken mixture evenly into your prepared baking dish and spread it out so every corner is covered

Cheese Topping:

Sprinkle the remaining mozzarella and Parmesan cheeses over the whole casserole for a thick cheesy crust

Bake Covered:

Cover the casserole tightly with aluminum foil and bake for twenty to twenty five minutes or until the cheese is melted and the filling is piping hot

Broil for Golden Top:

For an extra golden top remove the foil and place the baking dish under the broiler for two or three minutes Watch closely so the cheese does not burn

Rest and Garnish:

Let the pasta bake rest for five minutes under the foil before serving Finish with a sprinkle of chopped fresh parsley for a touch of color

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My absolute favorite ingredient here is the garlic Parmesan sauce because it packs so much flavor with just one swirl It reminds me of Sunday dinners where every bit of the pasta was scooped up and the cheesy corners always disappeared first

Storage Tips

Refrigerate leftovers in an airtight container for up to four days For longer storage portion the pasta bake and freeze for up to two months Reheat gently in the oven covered with foil or in the microwave with a splash of water to restore the creaminess Avoid freezing with fresh parsley as the color can fade

Ingredient Substitutions

Any short pasta like penne or fusilli works if rotini is not available For a lighter version try half and half in place of Alfredo Mix in spinach or steamed broccoli to bump up the veggies Use cheddar or Monterey Jack for a different cheese flavor The recipe is forgiving so you can use what you have on hand

Serving Suggestions

Round out the meal with a crisp green salad and warm garlic bread If you want extra color and substance stir steamed broccoli peas or bell peppers into the pasta before baking For a cozy winter meal serve with a bowl of tomato soup The leftovers make an excellent hot lunch

Cultural and Historical Context

Pasta bakes are a staple of American home kitchens drawing from both Italian and American traditions By combining jarred sauces with pantry pasta and rotisserie chicken this recipe celebrates modern convenience while still delivering classic comfort The garlic Parmesan trend started as a chicken wing flavor but has become beloved in casseroles thanks to bold taste and versatility

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Everyone in my family goes back for seconds whenever I make this pasta bake. Try it once and it is sure to become a staple in your home too.

Frequently Asked Questions

→ Can I use other pasta shapes besides rotini?

Yes, penne, fusilli, or ziti work well as substitutes, maintaining a nice texture and sauce absorption.

→ Is it possible to use leftover chicken?

Absolutely! Shredded rotisserie or any cooked chicken is ideal, saving time and adding great flavor.

→ Can fresh garlic replace garlic parmesan sauce?

Fresh garlic adds flavor, but the sauce combines creamy texture and robust taste best suited for this bake.

→ How can I prevent the casserole from drying out?

Add reserved pasta water as needed and cover with foil during baking to keep the pasta moist and saucy.

→ Can the dish be made ahead and reheated?

Yes, assemble ahead, refrigerate, and bake when ready. Reheat covered to preserve moisture and flavor.