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Garlic Parmesan Chicken Pasta Bake

A warm and comforting casserole featuring rotini pasta, juicy chicken, creamy Alfredo and garlic parmesan sauces, topped with mozzarella and Parmesan cheese. Perfect for busy weeknights!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 1 pound rotini pasta, cooked and drained
  • 3 cups cooked chicken, diced or shredded Great for using leftover rotisserie chicken.
  • 2 15 ounce jars Alfredo sauce
  • 1 cup garlic parmesan sauce
  • 2 cups shredded mozzarella cheese Divided for layering.
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

Preparation

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the cooked rotini pasta, cooked chicken, Alfredo sauce, garlic parmesan sauce, and half of the shredded mozzarella cheese.
  • Mix well and add the reserved pasta cooking water a little at a time until you reach your desired consistency.
  • Season with salt and black pepper.
  • Transfer the mixture to a greased baking dish and top with the remaining mozzarella cheese and grated Parmesan cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  • Let it cool for a few minutes before serving.

Notes

Best served hot, paired with a simple green salad and crusty garlic bread. Sprinkle with fresh parsley or extra grated cheese before serving. Store leftovers in the fridge for 3-4 days, reheating with a splash of water to maintain moisture.