Description
A creamy, cheesy delight, this Garlic Parmesan Chicken Pasta Bake combines tender rotini pasta, juicy chicken, and a rich blend of Alfredo and garlic Parmesan sauces. Topped with melty mozzarella and Parmesan, it’s a comforting, hearty dish perfect for family dinners, potlucks, or meal prepping.
Ingredients
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1 pound rotini pasta, cooked and drained (reserve 1 cup of pasta cooking water)
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3 cups cooked chicken, diced or shredded
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2 (15 ounce) jars Alfredo sauce
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1 cup garlic Parmesan sauce
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2 cups shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Fresh parsley, chopped (for garnish, optional)
Instructions
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Preheat your oven to 350°F (175°C).
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In a large mixing bowl, combine the cooked pasta, diced or shredded chicken, Alfredo sauce, garlic Parmesan sauce, mozzarella cheese, and grated Parmesan. Mix well.
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If the mixture seems too thick, add the reserved pasta cooking water, a little at a time, until you reach the desired consistency.
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Season with salt and black pepper, and stir to combine.
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Transfer the pasta mixture into a greased 9×13-inch baking dish.
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Sprinkle additional mozzarella and Parmesan on top.
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Bake for 25–30 minutes, or until the cheese is bubbly and golden on top.
- Garnish with chopped fresh parsley before serving.
Notes
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You can make this dish ahead and store it in the fridge for up to 3 days before baking.
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For a lighter version, use a lower-fat Alfredo sauce and mozzarella.
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Add veggies like spinach, mushrooms, or bell peppers for more flavor and nutrition.
- You can use any pasta shape you like, though rotini holds the sauce nicely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American