Print

Amazing 15-Minute Garlic Parmesan Joy

garlic parmesan
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy this easy and comforting Creamy Garlic Parmesan Chicken Pasta Bake. This recipe delivers rich, cheesy, and deeply flavorful garlic parmesan notes over tender chicken and pasta, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound pasta (penne or rotini recommended)
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese, plus extra for topping
  • 1/2 cup cream cheese, cubed
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup shredded mozzarella cheese
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 5-7 minutes. Set the cooked chicken aside.
  3. Cook the pasta according to package directions until al dente. Drain well and set aside.
  4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let it brown.
  5. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally.
  6. Reduce the heat to low. Stir in the cream cheese until it melts smoothly into the sauce.
  7. Stir in the 1 cup of grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Mix until the sauce is smooth and creamy.
  8. Fold the cooked chicken and drained pasta into the sauce until everything is evenly coated.
  9. Pour the mixture into the prepared baking dish. Top evenly with the mozzarella cheese and a sprinkle of extra Parmesan cheese.
  10. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  11. Let the dish rest for 5 minutes before garnishing with fresh parsley and serving.

Notes

  • For a quicker version, use pre-cooked rotisserie chicken. Add it in step 6.
  • If you prefer a less rich sauce, you can substitute half the heavy cream with milk, though the texture will be thinner.
  • Tariq suggests using freshly grated Parmesan cheese; the pre-shredded kind often contains anti-caking agents that prevent a smooth melt.
  • Leo recommends adding a pinch of smoked paprika for an unexpected depth of flavor.

Nutrition

Find it online: https://savoryskies.com/garlic-parmesan-chicken-pasta-bake-recipe/