Garlic Parmesan Chicken Pasta Bake
This Garlic Parmesan Chicken Pasta Bake is a comforting and hearty dish. Creamy pasta, tender chicken, and a crunchy Parmesan topping come together for a satisfying meal that's perfect for any night of the week.
Equipment
- 1 large pot
- 1 colander
- 1 large mixing bowl
- 1 9x13-inch baking dish
- 1 cooking spoon
- 1 measuring cups and spoons
- 1 baking dish cover (aluminum foil)
Ingredients
- 12 ounces penne pasta
- 2 cups cooked shredded chicken
- 2 cups heavy cream
- 1 cup grated Parmesan cheese Divided into ¾ cup for the mix and ¼ cup for topping.
- 4 cloves garlic Minced.
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil Drizzled over the cheese topping.
- Fresh parsley for garnish Optional.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, heavy cream, ¾ cup of Parmesan cheese, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
- Transfer the pasta mixture to the baking dish and spread it evenly.
- In a small bowl, mix the remaining ¼ cup of Parmesan cheese with the shredded mozzarella cheese. Sprinkle this mixture over the pasta bake.
- Drizzle olive oil over the top of the cheese topping for added richness.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove from the oven and let it sit for 5 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
Feel free to add vegetables like spinach or broccoli for an extra nutrient boost.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.