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