Garlic Parmesan Chicken Pasta Bake

Here’s a comforting Garlic Parmesan Chicken Pasta Bake recipe — creamy, cheesy, and baked to golden perfection:

🧄🧀 Garlic Parmesan Chicken Pasta Bake

Ingredients (6 servings):

• 12 oz (340g) pasta (penne, rigatoni, or rotini)

• 2 tbsp olive oil or butter

• 1 lb (450g) boneless chicken breast (cut into bite-sized cubes)

• 4 garlic cloves, minced

• 3 tbsp all-purpose flour

• 2 cups chicken broth

• 1 ½ cups heavy cream (or half-and-half)

• 1 cup grated Parmesan cheese

• 1 cup shredded mozzarella cheese (plus extra for topping)

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Salt & black pepper, to taste

• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Cook Pasta: Boil pasta in salted water until al dente (about 1–2 minutes less than package instructions). Drain and set aside.

2. Cook Chicken: In a large skillet, heat oil over medium heat. Season chicken with salt and pepper. Cook until golden and no longer pink (about 6–7 minutes). Remove and set aside.

3. Make Garlic Parmesan Sauce:

   • In the same skillet, add butter and garlic, sauté 1 minute.

   • Stir in flour, cooking for 1 minute to form a roux.

   • Gradually whisk in chicken broth and cream until smooth.

   • Stir in Parmesan, Italian seasoning, red pepper flakes, salt, and pepper. Simmer until slightly thickened.

4. Combine: Add cooked pasta and chicken into the sauce, tossing to coat well. Stir in 1 cup mozzarella cheese.

5. Bake: Transfer mixture into a greased 9×13 baking dish. Top with extra mozzarella and a sprinkle of Parmesan. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top.

6. Serve: Garnish with parsley and serve hot with garlic bread or a side salad.

🔥 Creamy, garlicky, cheesy — this bake is comfort food at its best.

Do you want me to also give you a shortcut version (using rotisserie chicken + jarred Alfredo sauce) for busy nights?