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Garlic Parmesan Chicken Pasta Bake

Cozy, cheesy comfort in under an hour. This dish combines tender chicken, creamy sauces, and bubbling cheese for a satisfying weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 1 lb rotini pasta (or penne, rigatoni)
  • 2-3 cups cooked chicken, diced or shredded
Sauces
  • 1 jar Alfredo sauce (about 15 oz)
  • 1 jar garlic Parmesan sauce (about 15 oz)
Cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Seasoning and Garnish
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)
  • 1 cup reserved pasta cooking water (as needed)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Boil the rotini until al dente; reserve 1 cup of the cooking water, and drain.
Mixing
  1. In a large bowl combine the hot pasta, cooked chicken, Alfredo, and garlic Parmesan sauce. Stir so the pasta warms and soaks sauce.
  2. Add half the mozzarella and half the Parmesan, season with salt and pepper; the mixture should look saucy but not soupy. Add reserved pasta water a little at a time if it feels too thick.
Baking
  1. Transfer the mixture into the prepared baking dish, spreading it evenly; you should see sauce peeking through and small pools along the top.
  2. Scatter the remaining mozzarella and Parmesan across the top for a melty crown.
  3. Cover with foil, then bake for 20–25 minutes until hot and bubbling around the edges and steam rises when you remove the foil.
  4. Optionally, broil uncovered for 2–3 minutes to get a golden, blistered finish; watch closely so it doesn’t char.
Serving
  1. Let it rest for 5 minutes so the sauce sets a touch, then sprinkle with parsley and serve warm.

Notes

Fresh garlic = bigger flavor. Use rotini for sauce cling. Shredded chicken soaks sauce well. Time-saver: Use rotisserie chicken to skip shredding and simmer time. Don’t over-drain pasta — keep a little cooking water so the bake stays saucy. Simple variation: Stir in red pepper flakes or chopped sun-dried tomatoes for a bright kick.