Garlic Parmesan Chicken Pasta Bake (Print Format)
Creamy chicken pasta with garlic, parmesan, and mozzarella, baked golden. Comforting meal for any night.
# Ingredients:
01 -
1 pound rotini pasta, cooked and drained
02 -
1 cup reserved cooking water from pasta
03 -
3 cups cooked chicken, diced or shredded
04 -
30 ounces Alfredo sauce
05 -
1 cup garlic parmesan sauce
06 -
2 cups shredded mozzarella cheese
07 -
½ cup grated Parmesan cheese
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
10 -
Fresh parsley, chopped (optional, for garnish)
# Steps:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
02 -
In a large mixing bowl, combine the cooked pasta, diced or shredded chicken, Alfredo sauce, garlic parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste. Mix everything together until well combined.
03 -
If you prefer extra sauciness, add about ½ cup of reserved pasta water to the mixture.
04 -
Transfer the creamy pasta and chicken mixture to the prepared baking dish, spreading it out evenly.
05 -
Sprinkle the remaining mozzarella and Parmesan cheese over the top of the pasta.
06 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
07 -
Optional: For a golden brown top, remove the foil and broil the pasta bake for an additional 2-3 minutes, keeping a close eye on it to prevent burning.
08 -
Once baked, remove the pasta bake from the oven and let it cool for about 5 minutes. Garnish with freshly chopped parsley if desired.
09 -
Serve warm and enjoy the creamy goodness of this Garlic Parmesan Chicken Pasta Bake.
# Tips:
01 -
For a vegetarian version, skip the chicken and add roasted vegetables like bell peppers, zucchini, or mushrooms.
02 -
To store leftovers, refrigerate in airtight containers for up to 3-4 days or freeze for 2-3 months.