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Creamy Garlic Parmesan Chicken Pasta Bake

Creamy Garlic Parmesan Chicken Pasta Bake is a comforting dish that combines tender chicken, al dente pasta, and a luscious garlic parmesan sauce. This delightful casserole, perfect for family dinners or gatherings, offers rich flavors and creamy texture that are sure to impress your guests. In just a few simple steps, you can create a heartwarming meal that warms both the table and the soul.

  • Total Time: 45 minutes
  • Yield: Serves 6

Ingredients

Scale
  • 3-4 boneless skinless chicken breasts
  • 8 oz penne or rotini pasta
  • 2 tablespoons olive oil
  • 3 cloves fresh garlic, minced
  • 1 cup heavy cream
  • 1 cup freshly grated parmesan cheese
  • Dried Italian herbs (oregano and basil)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
  2. Cook the pasta according to package instructions until al dente; drain.
  3. Sauté seasoned chicken in olive oil until browned and cooked through; chop into pieces.
  4. In the same skillet, sauté garlic, add cream and gradually stir in parmesan and dried herbs until smooth.
  5. Combine pasta, chicken, and sauce in a bowl; mix well.
  6. Transfer mixture to the baking dish, top with extra parmesan, and bake uncovered for 25 minutes.

Notes

For added nutrition, incorporate vegetables like spinach or broccoli.
Substitute chicken with shrimp or turkey for variety.
Use fresh ingredients for maximum flavor.

  • Author: Marlene
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 560
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 110mg

Keywords: For added nutrition, incorporate vegetables like spinach or broccoli. Substitute chicken with shrimp or turkey for variety. Use fresh ingredients for maximum flavor.