Garlic Parmesan Chicken Pasta Bake Recipe
A creamy, cheesy, and garlicky pasta bake made with Alfredo and garlic Parmesan sauces, shredded chicken, and two types of cheese — perfect for a cozy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Rotini Pasta:
1 lb
Cooked Chicken:
2–3 cups diced or shredded
Alfredo Sauce:
1 jar (about 15 oz)
Garlic Parmesan Sauce:
1 jar (about 15 oz)
Mozzarella Cheese, shredded:
2 cups
Parmesan Cheese, grated:
1 cup
Salt and Pepper:
to taste
Fresh Parsley, chopped:
optional
Reserved Pasta Cooking Water:
1 cup (as needed)
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Boil Pasta: Boil rotini pasta until al dente. Reserve 1 cup of cooking water, then drain.
- Mix Ingredients: In a large bowl, combine pasta, chicken, Alfredo sauce, garlic Parmesan sauce, half of mozzarella and Parmesan cheese, salt, and pepper. Add reserved pasta water if needed.
- Transfer to Baking Dish: Put mixture in greased 9×13-inch baking dish and spread evenly.
- Add Cheese: Top with remaining mozzarella and Parmesan cheese.
- Bake: Cover with foil and bake for 20–25 minutes until bubbly. Broil for 2–3 minutes for golden top (optional).
- Rest and Serve: Let rest for 5 minutes before garnishing with parsley. Serve warm.
Notes
- You can substitute the chicken with turkey, sausage, or ham.
- Add sautéed spinach, broccoli, or sun-dried tomatoes for extra veggies.
- Use light Alfredo sauce and part-skim cheese for a lighter version.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 3g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
