Description
This Garlic Parmesan Chicken Pasta Bake is creamy, cheesy, and full of flavor! Made with rotini pasta, tender chicken, and rich sauces, it’s the ultimate comfort food for any occasion.
Ingredients
Scale
- 1 pound rotini pasta (cooked and drained; reserve ½ cup pasta water)
- 3 cups cooked chicken (diced or shredded)
- 2 jars (15 oz each) Alfredo sauce
- 1 cup garlic Parmesan sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Cook the rotini pasta in salted boiling water until al dente. Drain and reserve ½ cup of the pasta water.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, garlic Parmesan sauce, half the mozzarella, and half the Parmesan cheese. Add salt and pepper to taste. Add reserved pasta water if the mixture seems too thick.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining mozzarella and Parmesan cheese.
- Cover with aluminum foil and bake for 20-25 minutes, until heated through and bubbly.
- For a golden top, remove the foil and broil for 2-3 minutes, watching closely to avoid burning.
- Let cool for 5 minutes, garnish with parsley if desired, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg