Creamy, comforting, and shockingly simple to pull together on a busy weeknight — this creamy garlic Parmesan chicken pasta bake blends tender shredded chicken, al dente pasta, and a silky garlic-Parmesan sauce, finished in the oven with a golden cheese crust. It’s the kind of recipe you make when you want cozy dinner vibes without fuss; plus it’s ideal for using leftover roast or rotisserie chicken. If you enjoy one-pot comfort meals, you might also like the slow-cooker take on creamy pastas like Crock Pot creamy Cajun chicken pasta, which uses the same rich-saucy logic in a different flavor direction.
Why you’ll love this dish
This bake hits all the home-cooking sweet spots: creamy sauce, familiar flavors, and easy assembly. It’s perfect for weeknight dinners, potlucks, or when you want a make-ahead meal that reheats beautifully. The texture contrast — soft pasta, tender chicken, and a lightly crisped top — makes every bite interesting.
"A quick dinner that tastes like it took hours — the garlic and real Parmesan shine without overwhelming the chicken." — home cook review
Practical wins: it’s budget-friendly (pasta stretches the meal), kid-approved, and flexible with pantry staples. Use leftover chicken or a store-bought rotisserie for zero-fuss protein.
How this recipe comes together
Start by boiling pasta until just shy of done so it finishes in the oven without getting mushy. Sauté garlic in butter, add heavy cream, and melt in freshly grated Parmesan to build a glossy sauce. Toss the sauce with the cooked chicken and pasta, transfer to a baking dish, top with extra cheese, and bake until bubbling and lightly golden. The reserve of pasta water lets you loosen the sauce if it gets too thick, keeping the bake saucy rather than gluey.
What you’ll need
- 2 cups cooked chicken breast, shredded or cubed (rotisserie chicken works great)
- 8 ounces penne or rotini pasta (penne holds sauce; rotini traps it)
- 1 cup heavy cream (see substitutions below)
- 1 cup freshly grated Parmesan cheese, plus extra for topping
- 4 cloves garlic, minced
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- 9×13-inch baking dish, greased
Notes and simple substitutions: - Swap heavy cream for half-and-half plus a tablespoon of flour if you want a slightly lighter sauce (thicken gently).
- Use low-sodium chicken broth to thin sauce instead of pasta water if you prefer.
- For a cheesier top, stir in 1/2 cup shredded mozzarella or fontina before baking.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente — usually 1–2 minutes less than the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30–45 seconds; don’t let it brown.
- Pour in the heavy cream and reduce the heat to low. Gradually whisk in the grated Parmesan until a smooth sauce forms. If the sauce feels too thick, whisk in a few tablespoons of the reserved pasta water until you reach your desired consistency. Season with salt and freshly ground black pepper to taste.
- Add the cooked chicken and drained pasta to the skillet (or to a large bowl). Toss gently until everything is evenly coated in the sauce. Taste and adjust seasoning.
- Transfer the mixture to the prepared baking dish. Sprinkle extra Parmesan (and mozzarella if using) evenly over the top.
- Bake for 25–30 minutes, until the edges are bubbling and the top is lightly golden. If you like extra browning, broil for 1–2 minutes — watch closely.
- Let the bake rest for 5 minutes before serving so the sauce sets slightly and portions hold together.
How to plate and pair
Serve generous scoops straight from the dish, garnished with chopped parsley or a few grinds of black pepper. For a balanced meal, add a crisp salad (mixed greens with lemon vinaigrette), garlic-roasted green beans, or a simple steamed vegetable. If you want a lighter, vegetable-forward accompaniment inspired by creamy garlic pairings, try a side based on the grilled chicken broccoli bowls with creamy garlic sauce — the bright broccoli and charred notes cut through the richness nicely.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Oven method — cover with foil and bake at 350°F (175°C) until heated through, about 15–20 minutes. Stovetop — reheat gently in a skillet with a splash of cream, milk, or reserved pasta water to loosen the sauce. Microwave — heat in 1-minute bursts, stirring and adding liquid as needed to avoid dryness.
Food safety note: refrigerate within 2 hours of baking to prevent bacterial growth.
Pro chef tips
- Use freshly grated Parmesan (not pre-grated) for a smoother, better-melting sauce and superior flavor.
- Don’t overcook the pasta; it should finish cooking in the oven while absorbing sauce. Overcooked pasta will turn mushy after baking.
- Reserve pasta water — the starchy water is the easiest way to adjust sauce texture without thinning flavor.
- If your sauce splits (fat separates), whisk in a teaspoon of Dijon mustard or a splash of hot pasta water off the heat to re-emulsify.
- To add color and texture, fold in 1–2 cups of blanched broccoli florets or wilted spinach before baking.
Creative twists
- Spicy: Stir in 1–2 teaspoons red pepper flakes or fold in sliced andouille sausage.
- Herby lemon: Add 1 teaspoon lemon zest and a tablespoon chopped fresh basil or parsley for brightness.
- Low-carb: Substitute cooked cauliflower florets for the pasta; reduce baking time so the cauliflower stays tender-crisp.
- Vegetarian: Replace chicken with roasted mushrooms or chickpeas and use vegetable broth to thin the sauce.
- Cheesy bake: Mix in 1/2 cup mascarpone with the cream for an ultra-luxury texture.
Common questions
Q: How long does the recipe take from start to finish?
A: Active hands-on time is about 20–25 minutes. With baking and resting, plan for 50–60 minutes total.
Q: Can I use milk instead of heavy cream?
A: You can, but whole milk is thinner and may produce a looser sauce. To mimic cream, mix 3/4 cup milk with 1/4 cup cream or whisk 1 tablespoon flour into the milk to help thicken.
Q: Will this work with rotisserie chicken?
A: Absolutely — rotisserie chicken is a great shortcut. Use about 2 cups shredded meat and remove the skin to keep the bake from becoming greasy.
Q: Can I assemble ahead of time and bake later?
A: Yes. Assemble in the baking dish, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if baking cold from the fridge.
Q: My sauce was grainy — how can I avoid that?
A: Graining usually happens when the cheese is added to very hot liquid or when pre-grated cheese with anti-caking agents is used. Remove the skillet from high heat, add cheese gradually, and use freshly grated Parmesan for a silky sauce.
Q: Is this safe to freeze?
A: Yes. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
If you want more creamy, comforting chicken-pasta ideas or variations for meal prep, check the tips and variations above — they’ll help you adapt the bake for any occasion, appetite, or dietary need.
Print
Creamy Garlic Parmesan Chicken Pasta Bake
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Carnivore
Description
A cozy and simple creamy garlic Parmesan chicken pasta bake, perfect for weeknight dinners or potlucks.
Ingredients
- 2 cups cooked chicken breast, shredded or cubed (rotisserie chicken works great)
- 8 ounces penne or rotini pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for topping
- 4 cloves garlic, minced
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- 9×13-inch baking dish, greased
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente — usually 1–2 minutes less than the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30–45 seconds; don’t let it brown.
- Pour in the heavy cream and reduce the heat to low. Gradually whisk in the grated Parmesan until a smooth sauce forms. Whisk in reserved pasta water as needed to reach desired consistency. Season with salt and pepper to taste.
- Add the cooked chicken and drained pasta to the skillet and toss gently to coat everything in the sauce. Adjust seasoning as needed.
- Transfer the mixture to the prepared baking dish. Sprinkle extra Parmesan (and mozzarella if using) over the top.
- Bake for 25–30 minutes, until bubbly and lightly golden. Broil for an additional 1–2 minutes for extra browning if desired.
- Let the bake rest for 5 minutes before serving.
Notes
For a lighter sauce, substitute heavy cream with half-and-half plus a tablespoon of flour. Use low-sodium chicken broth instead of pasta water if preferred. To add more cheese, mix in shredded mozzarella or fontina before baking.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian