Garlic Parmesan Chicken Pasta Bake (Print Version)
Tender rotini, chicken, creamy garlic parmesan sauce and mozzarella meld into a bubbling, golden oven-baked favorite.
# Ingredients:
→ Pasta
01 -
450 g rotini pasta, cooked al dente and drained
02 -
120 ml reserved pasta cooking water
→ Protein
03 -
3 cups (approx. 420 g) cooked chicken, diced or shredded
→ Sauces
04 -
2 jars (2 x 425 g) Alfredo sauce
05 -
240 ml garlic parmesan sauce
→ Cheese
06 -
200 g shredded mozzarella cheese
07 -
50 g grated Parmesan cheese
→ Seasonings
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
→ Garnish
10 -
Fresh parsley, chopped (optional)
# Instructions:
01 -
Preheat oven to 190°C. Lightly grease a 23x33 cm baking dish with cooking spray or butter.
02 -
Bring a large pot of salted water to boil. Cook rotini until al dente following package instructions. Drain and set aside, reserving 120 ml of pasta water.
03 -
In a large mixing bowl, combine cooked pasta, chicken, Alfredo sauce, garlic parmesan sauce, half the mozzarella, and half the Parmesan cheese. Season with salt and black pepper.
04 -
Mix until evenly coated. If needed, add reserved pasta water to achieve a saucy mixture.
05 -
Spread the pasta mixture evenly into the prepared baking dish.
06 -
Sprinkle remaining mozzarella and Parmesan evenly across the top.
07 -
Cover with aluminum foil and bake in preheated oven for 20–25 minutes, until cheese is melted and bubbling and the bake is heated through.
08 -
Uncover and broil for 2–3 minutes, watching closely, until the cheese is golden brown.
09 -
Remove from oven and let rest, covered, for 5 minutes. Garnish with chopped parsley if desired and serve while warm.
# Notes:
01 -
For extra creaminess, adjust with additional pasta water. Use freshly grated cheeses for optimal melting and flavor.