Creamy Garlic Parmesan Chicken Pasta Bake
An all-in-one comfort food dish that combines tender pasta with creamy sauces and chicken, perfect for a busy weeknight or cozy gatherings.
Ingredients
Pasta and Chicken
- 1 pound rotini pasta You can substitute with penne or fusilli.
- 3 cups cooked chicken, diced or shredded Rotisserie chicken can be used for convenience.
Sauces
- 2 jars Alfredo sauce (15 ounces each)
- 1 cup garlic Parmesan sauce Alternative sauces like marinara or pesto can be used.
Cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings
- ½ teaspoon salt
- ¼ teaspoon black pepper For a kick, consider adding red pepper flakes or diced jalapeños.
Garnish
- Fresh parsley, chopped For garnish, optional.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-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
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish freezes well; cover tightly and store in the freezer. It can be defrosted overnight in the fridge and reheated in the oven.