My Go-To Creamy Garlic Parmesan Chicken Pasta Bake

A bubbling, golden-brown casserole dish fresh from the oven is the ultimate sign of a good night, isn’t it? This Creamy Garlic Parmesan Chicken Pasta Bake is my answer to the eternal question of what to make for a dinner that feels special but doesn’t require a whole evening of work. It’s the kind of meal my grandma would have loved—unfussy, packed with flavor, and guaranteed to bring everyone to the table without a fuss. It’s comfort food at its absolute best, and honestly, it’s a lifesaver on those busy weeknights when you need a win.

Why You’ll Love This

This dish is a real crowd-pleaser for so many reasons. First, it’s a complete meal all in one pan, which means fewer dishes to wash later. Who doesn’t love that? The creamy sauce is rich and flavorful without being overly heavy, and the crispy, cheesy topping is just irresistible. It’s also incredibly forgiving. Didn’t get the chicken diced perfectly? No problem. The recipe is flexible enough to handle a little improvisation. It’s a simple, satisfying dinner that feels so, so comforting after a long day.

Ingredients You’ll Need

• 1 pound boneless, skinless chicken breasts, cubed: For lean, tender bites of protein.
• 12 ounces penne or rotini pasta: Short shapes hold the sauce beautifully.
• 2 tablespoons olive oil: To cook the chicken and aromatics.
• 1 medium yellow onion, finely chopped: Adds a sweet, savory base.
• 4-5 cloves garlic, minced: For that essential, aromatic garlicky goodness.
• 3 tablespoons all-purpose flour: The key to thickening our creamy sauce.
• 2 cups chicken broth: Creates a flavorful liquid base for the sauce.
• 1 cup whole milk: Adds richness and creaminess.
• 1 cup heavy cream: For that decadent, luxurious texture.
• 1 cup freshly grated Parmesan cheese: Use the good stuff for the best flavor.
• 1 ½ cups shredded mozzarella cheese, divided: One cup for the sauce, half a cup for that golden top.
• 1 teaspoon Italian seasoning: A simple blend of herbs that works wonders.
• Salt and black pepper to taste: Essential for seasoning every layer.
• Fresh parsley, chopped (for garnish): Adds a pop of color and freshness.

Let’s Get Cooking Step by Step

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. This gets us ready for the final bake.
2. Cook the pasta according to package directions, but aim for al dente—it will cook more in the oven. Drain and set it aside.
3. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook until it’s no longer pink, about 5-7 minutes. Season with salt and pepper. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant. So much flavor is built right here!
5. Reduce the heat to medium. Sprinkle the flour over the onions and garlic, stirring constantly for about a minute to cook off the raw flour taste.
6. Slowly pour in the chicken broth, whisking continuously to avoid lumps. Then whisk in the milk and heavy cream. Bring the mixture to a gentle simmer, stirring until it just begins to thicken.
7. Remove the skillet from the heat. Stir in the grated Parmesan and 1 cup of the shredded mozzarella until the cheese is melted and the sauce is smooth. Taste the sauce and adjust seasoning with more salt and pepper if needed.
8. Add the cooked pasta and chicken back into the skillet with the sauce. Gently stir everything together until it’s evenly coated.
9. Pour the entire mixture into your prepared baking dish. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.
10. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden. For extra browning, you can broil for the last 1-2 minutes, but watch it closely!
11. Let the bake rest for 5 minutes before serving. This helps the sauce set slightly. Garnish with fresh parsley.

Easy Meal Variations & Substitutions

This recipe is a fantastic canvas for your own ideas. For a veggie boost, stir in a couple of handfuls of fresh spinach or some steamed broccoli florets with the pasta and chicken. If you want a different protein, leftover cooked turkey or even a can of drained chickpeas work beautifully. Not a fan of heavy cream? You can use half-and-half, though the sauce will be a tad less rich. Gluten-free? Just swap the pasta and the flour for your favorite gluten-free alternatives. And for a little kick, add a pinch of red pepper flakes to the sauce. So versatile.

Pro Tips For Creamy Perfection

• Grate your own Parmesan cheese. The pre-shredded stuff often contains anti-caking agents that can make the sauce a bit grainy. Freshly grated melts so much smoother.
• Don’t skip letting the sauce simmer for a minute after adding the liquids. This is what activates the flour and gives the sauce its perfect thickening power.
• Let the bake rest after it comes out of the oven. I know it’s tempting to dive right in, but those 5 minutes allow the sauce to thicken up perfectly so it’s creamy, not runny.
• For an extra crispy top, use a mix of mozzarella and a little extra Parmesan for the final sprinkle.
• If your skillet isn’t oven-safe, no worries! Just transfer the mixture to the baking dish as directed. It’ll taste just as amazing.
• Honestly, the best tip is to taste your sauce before you add the pasta. This is your chance to make it perfect for you. Need more garlic? More pepper? Go for it!

Serving Ideas & Pairings

This bake is a meal in itself, but a simple side can really round things out. A crisp green salad with a tangy vinaigrette is my go-to because it cuts through the richness of the pasta. Garlic bread is never a wrong answer for soaking up any extra sauce. For a lighter option, some simple roasted asparagus or steamed green beans are fantastic. It’s one of those easy dinner ideas that you can dress up or down depending on the night.

Storage & Reheating Instructions

Leftovers store beautifully, making for fantastic easy meals later in the week. Let the bake cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days. To reheat, the microwave is quick for a single serving, but for the best texture, reheat it in the oven at 350°F until warm throughout, which takes about 15-20 minutes. You can add a splash of broth or milk if it seems dry. I don’t recommend freezing this one, as the creamy sauce can separate and become watery when thawed.

Frequently Asked Questions

• Can I make this Creamy Garlic Parmesan Chicken Pasta Bake ahead of time? Absolutely! You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be cold from the fridge.
• What are some other quick dinner ideas if I love this? If you’re a fan of this pasta bake, you’d probably love a simple one-pot chili or a hearty frittata. They’re all about minimizing cleanup while maximizing flavor.
• How can I make this a bit healthier? For healthy dinner recipes, you can use whole wheat pasta, swap the heavy cream for more whole milk, and add extra vegetables like spinach or mushrooms. It’s still incredibly satisfying.
• My family is picky. Any suggestions? This is a great base recipe. You can easily leave the onions out or blend them into the sauce so they’re undetectable. Serve it with the ingredients on the side for a build-your-own plate situation. It’s all about making dinner dishes work for you.