🍝 Garlic Parmesan Chicken Pasta Bake
🧂 Ingredients (serves 4–6)
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2 cups uncooked pasta (penne, rotini, or ziti work best)
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2 tbsp olive oil
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1 lb (450 g) boneless, skinless chicken breasts, diced
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Salt and pepper, to taste
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3–4 cloves garlic, minced
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2 cups heavy cream (or half-and-half for lighter version)
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1 cup chicken broth
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1 cup grated Parmesan cheese
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1 tsp Italian seasoning
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1 cup shredded mozzarella cheese (plus extra for topping)
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Optional: chopped parsley for garnish
🥣 Instructions
1. Preheat oven
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375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook pasta
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Boil pasta according to package instructions until just al dente. Drain and set aside.
3. Cook chicken
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Heat olive oil in a skillet over medium heat.
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Season chicken with salt and pepper, then sauté until golden and cooked through (about 5–6 minutes).
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Add garlic and cook 1 more minute until fragrant.
4. Make sauce
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In a bowl, whisk together heavy cream, chicken broth, Parmesan cheese, and Italian seasoning.
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Season with a little salt and pepper.
5. Assemble the bake
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In a large mixing bowl, combine cooked pasta, chicken, and sauce.
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Transfer mixture to the prepared baking dish.
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Sprinkle mozzarella cheese on top.
6. Bake
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Bake uncovered for 20–25 minutes, until bubbly and cheese is melted and golden.
7. Serve
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Garnish with chopped parsley if desired. Serve hot.
💡 Tips
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Extra cheesy: Mix some mozzarella or cheddar into the pasta before baking for an even gooier dish.
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Veggie boost: Add broccoli, spinach, or sun-dried tomatoes to the pasta mixture.
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Make ahead: Prepare up to step 5, cover, and refrigerate; bake 25–30 minutes before serving.
I can also give a one-pan stovetop version that skips the oven but is just as creamy and cheesy if you want a faster dinner.
Do you want that version?
