Creamy Garlic Parmesan Chicken Pasta Bake
A rich and savory pasta bake featuring tender chicken, rotini pasta, and a blend of creamy sauces, perfect for family dinners and gatherings.
Ingredients
Pasta and Chicken
- 1 pound rotini pasta Can substitute with penne or fusilli.
- 3 cups cooked chicken, diced or shredded Use leftover rotisserie chicken for added flavor.
Sauces
- 2 jars Alfredo sauce (15 ounces each)
- 1 cup garlic Parmesan sauce
Cheeses
- 2 cups shredded mozzarella cheese Reserve half for topping.
- ½ cup grated Parmesan cheese Reserve half for topping.
Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
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
- 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
Pairs well with a side salad or garlic bread. This dish can be made a day in advance and baked just before serving. Store leftovers in an airtight container for up to 3-4 days.