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Garlic Parmesan Chicken Pasta Bake

This Garlic Parmesan Chicken Pasta Bake is a comforting and cheesy dish that's perfect for family dinners. With tender chicken, flavorful garlic, and a creamy sauce, it easily becomes a family favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian-American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 oven-safe baking dish (9x13 inches)
  • 1 skillet
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups and spoons

Ingredients
  

  • 2 cups uncooked penne pasta
  • 1 lb boneless, skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1 cup grated Parmesan cheese Divided into two halves for mixing and topping.
  • 1 cup shredded mozzarella cheese
  • 2 teaspoons Italian seasoning
  • to taste Salt and pepper
  • optional Fresh parsley for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a skillet over medium heat, add the olive oil. Once hot, add the diced chicken and season with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
  • Add the minced garlic to the skillet with chicken, stirring for another minute until fragrant.
  • In a mixing bowl, combine the heavy cream, ½ cup of Parmesan cheese, mozzarella cheese, Italian seasoning, and a pinch of salt and pepper. Whisk until well combined.
  • In the baking dish, combine the cooked pasta, chicken and garlic mixture, and the cream and cheese mixture. Gently stir until the pasta and chicken are evenly coated with the sauce.
  • Top with the remaining ½ cup of Parmesan cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  • Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

For added flavor, you can mix in vegetables like spinach or broccoli before baking.
This dish can be made ahead of time and stored in the refrigerator. Just increase the baking time slightly when cooking from cold.
You can substitute heavy cream with half-and-half for a lighter version, but the texture may be slightly different.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.