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Garlic Parmesan Chicken Pasta Bake Recipe
Ash Tyrrell

Garlic Parmesan Chicken Pasta Bake Recipe

I made this Garlic Parmesan Chicken Pasta Bake on one of those evenings when I wanted real comfort food without spending hours in the kitchen. The smell alone—garlic, butter, and bubbling cheese—made me impatient to dig in.
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Prep Time 15 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • Penne pasta 12 oz – Penne holds thick, creamy sauces well and stays firm during baking; cook just until al dente.
  • Cooked chicken breast 3 cups, diced – Rotisserie chicken saves time and adds extra flavor compared to plain boiled chicken.
  • Butter 4 tablespoons – Forms the base of the garlic sauce and adds richness; unsalted butter gives better salt control.
  • Garlic 4 cloves, minced – Fresh garlic delivers stronger aroma and flavor than jarred or powdered garlic.
  • All-purpose flour 2 tablespoons – Thickens the sauce smoothly without making it heavy or gummy.
  • Milk 2 cups – Whole milk creates the creamiest texture, but 2% works if needed.
  • Heavy cream ½ cup – Adds luxurious richness and prevents the sauce from drying out while baking.
  • Cream cheese 4 oz, softened – Gives the sauce body and a slight tang; soften it first so it melts evenly.
  • Parmesan cheese 1½ cups, freshly grated – Freshly grated parmesan melts better and tastes sharper than pre-shredded.
  • Mozzarella cheese 1 cup, shredded – Creates that golden, bubbly, stretchy topping everyone loves.
  • Italian seasoning 1 teaspoon – Adds balanced herbal notes that enhance the garlic and cheese flavors.
  • Salt ½ teaspoon, adjust to taste – Parmesan is naturally salty, so add gradually and taste as you go.
  • Black pepper ½ teaspoon – Adds gentle heat and depth without overpowering the sauce.
  • Fresh parsley 2 tablespoons, chopped – Optional garnish that adds freshness and visual appeal.

Method
 

  1. Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain well and set aside. Slightly undercooking helps the pasta hold up during baking.
  2. Melt butter in a skillet over medium heat and add minced garlic. Cook briefly until fragrant, then whisk in flour and cook for one minute to remove the raw taste.
  3. Slowly whisk in milk and heavy cream, stirring constantly to avoid lumps. Let it simmer gently until the sauce thickens enough to coat the back of a spoon.
  4. Stir in softened cream cheese until fully melted, then add parmesan, Italian seasoning, salt, and pepper. The sauce should look smooth and glossy.
  5. Add cooked pasta and diced chicken directly into the sauce. Stir gently to coat everything evenly without breaking the pasta.
  6. Transfer the mixture to a greased baking dish and spread evenly. Sprinkle mozzarella cheese over the top for that golden, bubbly finish.
  7. Bake at 375°F (190°C) for about 25–30 minutes, until the top is lightly browned and the edges are bubbling.
  8. Let the pasta bake rest for 5 minutes before serving. Sprinkle with fresh parsley for a bright, fresh contrast.

Notes

  • I always grate cheese fresh because it melts smoother and tastes richer.
  • I slightly undercook the pasta so it doesn’t turn mushy after baking.
  • I taste the sauce before adding salt since parmesan already adds saltiness.
  • I let it rest before serving so the sauce thickens and slices cleanly.