Baked Garlic Parmesan Chicken Pasta
Baked Garlic Parmesan Chicken Pasta is a creamy and cheesy casserole made with rotini pasta, tender chicken, and a garlic parmesan sauce, baked until golden and bubbling.
Ingredients
- 16 oz Rotini Pasta
- 3 Boneless Chicken Breast
- 2 - 15 oz jars Alfredo sauce
- 1 cup Garlic Parmesan Sauce
- 2 cup Mozzarella Cheese
- ½ cup Parmesan Cheese
- 2 to 3 Garlic Cloves minced
- 1 teaspoon Season Salt
- ¼ teaspoon Black Pepper
- Fresh chopped Parsley
Instructions
- Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season diced chicken with salt and pepper. Add to the skillet and cook until golden brown and cooked through, about 6–7 minutes. Remove from skillet and set aside.
- In a large bowl add cooked pasta, cooked chicken, Alfredo Sauce, Garlic Parmesan sauce, half of the parmesan cheese, half of the mozzarella cheese, minced garlic, salt, and black pepper. Mix well to combine.
- Add ½ cup pasta water (this keeps it moist while baking)
- Transfer mixture into a greased 9x13 baking dish.
- Sprinkle shredded mozzarella and parmesan cheese evenly over the top. Cover with aluminum foil. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from oven, sprinkle with fresh parsley, and let cool slightly before serving.
Video
Recipe Tips
For the best flavor, use freshly grated parmesan instead of pre-shredded cheese, it melts more smoothly and adds a richer taste. If you want extra texture, broil the casserole for 2–3 minutes at the end for a golden, slightly crisp topping.
