Step-by-Step Guide to Making Creamy Chicken Pasta Bake Recipe

Savor the rich and comforting flavors of “Creamy Delight: Garlic Parmesan Chicken Pasta Bake,” a dish that combines tender chicken, al dente pasta, and a luscious garlic Parmesan cream sauce, all topped with a golden, bubbly cheese crust. This oven-baked wonder is the epitome of comfort food, perfect for those evenings when you crave something hearty and satisfying. Whether you’re gathering with family or entertaining guests, this pasta bake promises to impress with its creamy texture, depth of flavor, and crowd-pleasing appeal.

Why You’ll Love Garlic Parmesan Chicken Pasta Bake:

  • Rich and Flavorful: A creamy garlic Parmesan sauce coats the pasta and chicken, creating layers of savory goodness.
  • Comforting and Hearty: Perfect for satisfying hunger with its indulgent and filling combination of ingredients.
  • Easy to Prepare: Ideal for a hassle-free dinner, this dish is simple to assemble and bakes to perfection in the oven.
  • Versatile: Easily adaptable to include your favorite vegetables, proteins, or types of pasta.

Ingredients Notes For Garlic Parmesan Chicken Pasta Bake:

  • Chicken: Boneless, skinless chicken breasts or thighs, cooked and shredded or diced, make the perfect protein addition.
  • Pasta: Penne, rigatoni, or any pasta that holds sauce well is ideal for baking.
  • Garlic: The key flavor component, minced garlic adds a rich and aromatic base to the sauce.
  • Parmesan Cheese: Freshly grated Parmesan cheese melts beautifully and infuses the dish with nutty, salty flavors.
  • Cream: Heavy cream provides the base for the creamy sauce, but you can use half-and-half for a lighter version.
  • Seasonings: Salt, pepper, and Italian seasoning or fresh herbs enhance the overall taste profile.
  • Toppings: A mixture of mozzarella and Parmesan cheese browns beautifully on top, creating a tempting cheese crust.
» MORE:  How to Make Broccoli Cheddar Stuffed Chicken

Recipe Steps:

  1. Prep the Pasta and Chicken: Cook the pasta until just al dente. Meanwhile, cook and prepare the chicken as needed.
  2. Make the Sauce: In a skillet, sauté minced garlic, then add cream, Parmesan, and seasonings, cooking until the sauce thickens slightly.
  3. Combine: In a large mixing bowl, toss the cooked pasta and chicken with the garlic Parmesan sauce.
  4. Assemble the Bake: Transfer the mixture to a greased baking dish. Top with a blend of mozzarella and Parmesan cheese.
  5. Bake: Cook in a preheated oven at 375°F (190°C) until the cheese is golden and bubbly, about 20-25 minutes.
  6. Serve: Let cool slightly before serving to allow the flavors to meld and the sauce to set.

Storage Options:

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in the oven or microwave, adding a splash of milk if necessary to keep the pasta moist.


For the Pasta and Chicken:

  • 12 ounces pasta penne, rigatoni, or your choice
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste

For the Garlic Parmesan Sauce:

  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups milk whole or 2%
  • 1 cup chicken broth
  • 1 cup Parmesan cheese grated
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 teaspoon Italian seasoning
  • 1/2 cup heavy cream or sour cream

For Baking:

  • 1 cup mozzarella cheese shredded
  • Fresh parsley chopped for garnish


Preheat Oven and Prepare Pasta:

  • Preheat your oven to 375°F (190°C). Cook the pasta according to package instructions until just al dente, as it will cook further in the oven. Drain and set aside.

Cook the Chicken:

  • Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook until golden brown and cooked through. Remove from the skillet and set aside.

Make the Sauce:

  • In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute. Stir in the flour and cook for another minute to form a roux.
  • Gradually whisk in the milk and chicken broth, ensuring there are no lumps. Cook until the sauce thickens, about 5 minutes.
  • Add the Parmesan cheese, salt, pepper, and Italian seasoning, stirring until the cheese melts and the sauce is smooth. Stir in the heavy cream or sour cream.

Combine Pasta, Chicken, and Sauce:

  • Toss the cooked pasta and chicken in the sauce, mixing well to ensure everything is evenly coated.

Assemble for Baking:

  • Transfer the pasta mixture to a greased 9×13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.


  • Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve:

  • Let the pasta bake rest for a few minutes before serving. Garnish with chopped fresh parsley.

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