Description
This Creamy Garlic Parmesan Chicken Pasta Bake is a rich, comforting dish perfect for a family dinner. Featuring tender rotini pasta tossed with tender cooked chicken, creamy Alfredo and garlic Parmesan sauces, and topped with gooey melted mozzarella and Parmesan cheeses, this baked pasta casserole is both hearty and indulgent. It’s easy to prepare, combining cooked ingredients with simple seasoning before baking to golden, bubbly perfection. Garnish with fresh parsley for a touch of freshness and color.
Ingredients
Scale
Main Ingredients
- 1 pound rotini pasta
- 3 cups cooked chicken, diced or shredded
- 2 jars (15 ounces each) Alfredo sauce
- 1 cup garlic Parmesan sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water for later use, then drain the pasta well.
- Mix the ingredients: In a large mixing bowl, combine the cooked pasta, diced or shredded chicken, Alfredo sauce, garlic Parmesan sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Season with salt and black pepper. If the mixture seems too thick, stir in about ½ cup of the reserved pasta water to loosen it slightly.
- Assemble the bake: Transfer the pasta and sauce mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20-25 minutes until the cheese has melted and the dish is bubbling around the edges.
- Broil for crispiness: Remove the foil and broil the dish for an additional 2-3 minutes, watching carefully, until the cheese turns golden brown and crispy on top.
- Serve: Remove the dish from the oven and let it rest for 5 minutes to set. Garnish with chopped fresh parsley if desired. Serve warm for a creamy, flavorful meal.
Notes
- Make sure not to overcook the pasta; al dente ensures it won’t become mushy during baking.
- Reserve some pasta water to adjust the sauce consistency if needed.
- You can substitute rotini with other short pasta shapes like penne or rigatoni.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For extra flavor, add a pinch of red pepper flakes or Italian herbs to the sauce mixture.
- Use freshly grated Parmesan cheese for the best taste and melt quality.
