I’ve got a weakness for creamy pasta, and one night I was craving something garlicky, cheesy, and stupidly comforting—so I threw this Garlic Parmesan Chicken Pasta Bake together.
It’s loaded with tender chicken, swirly rotini, and a sauce that’s basically a hug in a bowl. I’ve botched it once or twice (soggy pasta, my bad), but now it’s my cheat code for a cozy dinner that feels fancy without the effort.
If you’re into rich, hearty meals, this one’s calling your name. Let’s get it going!
Why You’ll Love This Chicken Pasta Bake
- Creamy
- Cheesy
- Garlicky
- Hearty
Garlic Parmesan Chicken Pasta Bake Recipe
For this creamy and cheesy chicken paste bake, you’ll need the following ingredients:
Ingredients
- 2 1/2 cups mozzarella cheese, shredded – Melts into a gooey, stretchy blanket over the top.
- 1.5 lb cooked chicken, diced – Adds hearty, bite-sized protein to fill you up.
- 1 lb rotini pasta, cooked & drained – Twirls up all that creamy sauce in every forkful.
- 2 (15 oz) jars Alfredo sauce – Brings a rich, velvety base to the dish.
- 1/2 cup grated Parmesan cheese – Sprinkles sharp, nutty flavor throughout.
- 3/4 cup garlic parmesan sauce – Packs a bold, garlicky punch to the sauce mix.
- 1/4 cup Greek yogurt – Sneaks in a tangy creaminess for extra depth.
- 1/2 teaspoon garlic powder – Boosts the garlic vibe without overpowering.
- Salt & pepper to taste – Seasons it just right to your liking.
- Fresh parsley, chopped (optional) – Adds a fresh, green pop for garnish.
Optional Add-ons
- Red pepper flakes – Tosses in a little heat for spice fans.
- Breadcrumbs – Gives a crispy, golden crunch on top.
- Extra cheese – Doubles down on the melty goodness.
Tools You’ll Need
- Large pot
- 9×13 baking dish
- Mixing bowl
- Spatula or spoon
- Measuring cups and spoons
Step-by-Step Instructions for Garlic Parmesan Chicken Pasta Bake
Step 1: Preheat the Oven
Set your oven to 350°F (175°C) and let it warm up—about 10 minutes ‘til it’s ready. Grab your 9×13 baking dish and set it aside.
Step 2: Cook the Pasta
If you haven’t already, boil a large pot of salted water and cook the 1 lb rotini pasta ‘til al dente—about 8-10 minutes, per the box. Drain it well and let it sit in the colander while you prep.
Step 3: Mix the Sauce Base
In a large mixing bowl, pour in the 2 jars of Alfredo sauce and 3/4 cup garlic parmesan sauce. Stir ‘em together with a spatula ‘til they’re fully blended—smooth and garlicky.
Step 4: Add Yogurt and Seasonings
Scoop in the 1/4 cup Greek yogurt, sprinkle the 1/2 tsp garlic powder, and add salt and pepper to taste. Mix it all up ‘til the yogurt’s dissolved and the seasonings are even—give it a quick taste to tweak if needed.
Step 5: Combine Chicken and Pasta
Toss the 1.5 lb diced cooked chicken and drained rotini into the sauce mix. Stir gently ‘til everything’s coated—make sure the pasta’s not clumping and the chicken’s spread out.
Step 6: Add Cheese Layers
Mix in 1 cup of the shredded mozzarella and all 1/2 cup grated Parmesan—stir ‘til they melt into the sauce a bit. Scoop the whole mix into the 9×13 baking dish and spread it level with the spatula.
Step 7: Top It Off
Sprinkle the remaining 1.5 cups mozzarella evenly over the top—cover every inch for max cheesiness. If you’re using breadcrumbs or extra cheese, add ‘em now for a crunchy finish.
Step 8: Bake and Finish
Pop the dish into the oven on the middle rack—bake for 25-30 minutes ‘til the cheese is melted, bubbly, and golden around the edges. Pull it out with oven mitts, let it cool 5 minutes, then sprinkle with chopped parsley if you’ve got it—serve hot!
Storage and Serving
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven (350°F for 15-20 minutes) or microwave (2-3 minutes) ‘til warmed through. Serve with garlic bread or a simple salad.
Tips for Success
- Cook pasta al dente—it’ll soften more in the oven.
- Mix sauces well for even flavor in every bite.
- Use fresh-shredded cheese if you can—it melts better.
- Let it rest post-bake for cleaner scoops.
Substitutes and Variations
- Swap rotini for penne or fusilli.
- Use cooked turkey instead of chicken.
- Try sour cream if Greek yogurt’s out.
- Add spinach for a veggie boost.
Nutritional Breakdown
| Nutrient | Per Serving (6 servings total) |
|---|---|
| Calories | 620 kcal |
| Fat | 38g |
| Protein | 40g |
| Total Carbs | 50g |
| Fiber | 2g |
| Net Carbs | 48g |
Note: Values are approximate and vary by brands.
Pairing Suggestions
- Serve with a Caesar salad for a crisp side.
- Pair with garlic bread to soak up the sauce.
- Add roasted broccoli for a green kick.
- Enjoy with a chilled white wine.
Garlic Parmesan Hacks: Making It Your Own
- Mix in sautéed mushrooms for umami.
- Top with crispy bacon bits for extra savoriness.
- Add a splash of cream for richness.
- Sprinkle Italian seasoning for herb flavor.
Common Mistakes to Avoid
Learned these the hard way:
- Mushy Pasta: Don’t overcook it—al dente’s the way, or it’s sludge.
- Dry Bake: Skimp on sauce, and it’s a brick—use it all.
- Cold Yogurt: Straight from the fridge clumps—warm it a bit.
- No Rest: Cut too soon, and it falls apart—give it 5.
FAQs
Can I use raw chicken?
Nope, cook it first—raw won’t work here.
Freezer-friendly?
Yes, freeze after baking—reheat later.
No garlic parmesan sauce?
Mix extra garlic powder into Alfredo—it’ll do.
- Tina: “Made this for dinner—huge hit! So creamy and garlicky—seconds all around.”
- Mark: “Easy and cheesy—added red pepper flakes, and it was perfect!”
- Sara: “Comfort food goals. That mozzarella top? Heaven—making it again!”
Final Thoughts
There you have it—my Garlic Parmesan Chicken Pasta Bake, the cozy dish that’s saved me on nights when I need comfort fast. It’s creamy, cheesy, and garlicky enough to make your kitchen smell amazing. Hope it warms up your table—let me know if you try it. Now grab that pasta and get cooking—you’ve earned this one! What Others Are Saying About the Recipe