Creamy Garlic Parmesan Chicken Pasta Bake
A delightful comfort food dish that combines creamy Alfredo and garlic Parmesan sauces with tender chicken and gooey cheese, perfect for family dinners or meal prep.
Ingredients
Pasta and Chicken Ingredients
- 1 pound rotini pasta
- 3 cups cooked chicken, diced or shredded Use leftover chicken for convenience.
Sauces and Cheeses
- 2 jars Alfredo sauce (15 ounces each)
- 1 cup garlic Parmesan sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup reserved pasta cooking water Add if the mixture is too thick.
- Fresh parsley, chopped (for garnish, optional) Add for serving.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or butter.
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
Mixing Ingredients
- In a large mixing bowl, combine the cooked 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 black pepper. Add about ½ cup of the reserved pasta water if the mixture is too thick.
Baking
- Transfer the pasta and sauce mixture into the prepared baking dish and spread it evenly. Top with the remaining mozzarella and Parmesan cheeses.
- Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the cheese is melted and the dish is bubbly.
- For a golden, crispy top, remove the foil and broil for an additional 2-3 minutes, watching closely.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Notes
This dish is best served hot, accompanied by a crisp side salad or garlic bread. For added flavor, sprinkle extra parsley or red pepper flakes.