Garlic Parmesan Chicken Pasta Bake
A creamy rotini bake with shredded chicken, garlic, Parmesan, and a golden mozzarella top.
Equipment
- 9x13 inch baking dish
- Large pot
- Colander
- Large mixing bowl
Ingredients
Main Ingredients
- 1 lb rotini pasta dry
- 2 cup cooked chicken shredded
- 1 cup heavy cream
- 3 cloves garlic minced
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ cup reserved pasta water
- 2 tsp salt for the pasta water
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F, grease a 9x13 inch dish, and boil the rotini in salted water for 8 minutes. Save 1/2 cup of the pasta water, then drain.
- Mix. Stir the cream, garlic, Parmesan, and pepper in a large bowl. Fold in the pasta, chicken, and reserved water until glossy.
- Layer. Spread everything into the dish and cover the surface evenly with the mozzarella.
- Bake. Bake 25 to 30 minutes until bubbling at the edges and golden, with the center at 165 degrees F.
- Finish. Rest 5 minutes, top with parsley, and serve hot.
Notes
Substitutions: Use half and half for a lighter sauce, or swap the rotini for penne or ziti.
Tips: Slightly undercook the pasta and bake the dish on a sheet pan to catch drips.
Storage: Refrigerate up to 3 days or freeze up to 2 months, then reheat at 350 degrees F until the center reaches 165 degrees F.