Description
The Creamy Garlic Parmesan Chicken Pasta Bake is a rich and comforting dish that combines tender chicken, rotini pasta, and a luscious garlic Parmesan sauce. Topped with mozzarella and Parmesan cheese, it’s baked until bubbly and golden. This hearty meal is perfect for family dinners or gatherings, offering a satisfying blend of flavors that everyone will love.
Ingredients
Scale
- pound rotini pasta, cooked and drained (save 1 cup of pasta cooking water)
- 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
- Preparation: Begin by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Mix Ingredients: In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, garlic Parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Add salt and pepper to taste. If the mixture seems too thick, add about ½ cup of the reserved pasta water to achieve a creamier texture.
- Assemble the Dish: Transfer the creamy pasta mixture to your prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella and Parmesan cheese over the top for that irresistible cheese pull.
- Bake: Cover the dish with aluminum foil and bake for 20-25 minutes. The goal is for the cheese to melt and everything to become bubbly and aromatic.
- Broil for Perfection: If you love a golden, crispy top, remove the foil and broil for an additional 2-3 minutes. Keep a close eye on it to prevent burning.
- Garnish and Serve: Allow the dish to cool for about 5 minutes. Sprinkle chopped fresh parsley over the top for a pop of color and freshness. Serve warm and watch it disappear!
Notes
- Preparation Tip: For best results, cook pasta al dente to prevent it from becoming mushy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.