Can I make this dish ahead of time?

Yes, this dish is perfect for prepping in advance. You can fully assemble it, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Just add an extra 5–10 minutes to the baking time if it's going into the oven cold.

What can I use instead of garlic Parmesan sauce?

If you can’t find a store-bought version, you can easily make your own by combining melted butter, minced garlic, grated Parmesan cheese, and a splash of cream or milk.

How do I know if the chicken is cooked through?

Use pre-cooked chicken (like rotisserie) for ease. But if you're cooking raw chicken, make sure it reaches an internal temperature of 165°F (75°C) and is no longer pink inside.

Can I freeze the leftovers?

Absolutely. Let the pasta bake cool completely, then store individual portions in airtight containers. Freeze for up to 2 months. Reheat in the oven or microwave with a splash of cream to restore creaminess.

Creamy Garlic Parmesan Chicken Pasta Bake

Name: Creamy Garlic Parmesan Chicken Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound rotini pasta, cooked and drained (reserve ½ cup of pasta water); 3 cups cooked chicken, diced or shredded; 2 (15 oz) jars 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, chopped (optional, for garnish); Cooking spray or butter (for greasing the dish)

Description

This Garlic Parmesan Chicken Pasta Bake is a creamy, cheesy, and comforting dish made with tender pasta, shredded chicken, Alfredo sauce, and a bold garlic-Parmesan blend. It’s an ideal make-ahead dinner that’s both beginner-friendly and family-approved.

Ingredients

Scale

1 pound rotini pasta, cooked and drained (reserve ½ cup of pasta water)
3 cups cooked chicken, diced or shredded
2 (15 oz) jars 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, chopped (optional, for garnish)
Cooking spray or butter (for greasing the dish)

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray so the pasta doesn’t stick.
Mix the Ingredients: In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, and garlic Parmesan sauce. Stir in half of the mozzarella and Parmesan cheese. Season with salt and pepper. If the mixture feels too thick, stir in up to ½ cup of reserved pasta water to loosen it.
Assemble the Bake: Transfer the pasta mixture into the greased baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and Parmesan cheese over the top for a golden, cheesy finish.
Bake Covered: Cover the dish with foil and place it in the oven. Bake for 20 to 25 minutes, or until the cheese is fully melted and the dish is heated through.
Finish Under the Broiler: Remove the foil and broil for 2 to 3 minutes, or just until the top becomes golden and bubbly. Watch closely to avoid burning.
Let It Rest and Serve: Allow the bake to rest for about 5 minutes before serving. This helps it firm up and makes it easier to cut and serve. Garnish with fresh parsley for a pop of color and freshness.

Notes

Make this dish vegetarian by swapping out the chicken for sautéed mushrooms or spinach. To save time, use pre-shredded cheese and rotisserie chicken. For extra flavor, stir in a pinch of red pepper flakes or Italian seasoning. This dish reheats well, making it great for meal prep or next-day lunches.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Chicken
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 421
Sugar: 3g
Sodium: 720mg
Fat: 23g
Saturated Fat: 10g
Unsaturated Fat: 11g
Trans Fat: 0.2g
Carbohydrates: 35g
Fiber: 2g
Protein: 28g
Cholesterol: 85mg