Garlic Parmesan Chicken Pasta Bake

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

🧄🧀 Garlic Parmesan Chicken Pasta Bake

Ingredients

• 2 cups cooked chicken (shredded or cubed)

• 12 oz pasta (penne or rotini work best)

• 3 tbsp butter

• 4 cloves garlic, minced

• 3 tbsp all-purpose flour

• 2 cups milk (whole or 2%)

• 1 cup heavy cream (or more milk)

• 1 cup chicken broth

• 1 ½ cups grated Parmesan cheese (freshly grated for best flavor)

• 2 cups shredded mozzarella cheese (divided)

• 1 tsp Italian seasoning

• 1/2 tsp red pepper flakes (optional for a kick)

• Salt & black pepper, to taste

• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Cook pasta: Boil pasta in salted water until just al dente (it will bake more in the oven). Drain and set aside.

2. Make garlic parmesan sauce:

   • In a large skillet, melt butter. Add garlic and sauté until fragrant.

   • Stir in flour and cook for 1 minute.

   • Slowly whisk in milk, cream, and chicken broth until smooth.

   • Stir in Parmesan, 1 cup mozzarella, Italian seasoning, red pepper flakes, salt, and pepper. Simmer until thick and creamy.

3. Combine: Add pasta and cooked chicken into the sauce, tossing until evenly coated.

4. Assemble bake:

   • Preheat oven to 375°F (190°C).

   • Pour pasta mixture into a greased 9×13-inch baking dish.

   • Top with remaining mozzarella.

5. Bake: Bake uncovered for 20–25 minutes until bubbly and golden on top.

6. Serve: Garnish with fresh parsley and extra Parmesan if desired.

✨ Variations:

• Add spinach or broccoli for a veggie boost.

• Use rotisserie chicken for a faster prep.

• Swap mozzarella for provolone or fontina for a different cheesy twist.

Would you like me to also give you a crockpot version of garlic parmesan chicken pasta (dump-and-go, then bake with cheese at the end)?