Garlic Parmesan Chicken Pasta Bake (Print Version)
Chicken, pasta, creamy garlic parmesan sauce, and melted cheese make a satisfying baked dish.
# Ingredients:
→ Pasta
01 -
1 pound rotini pasta, cooked and drained (reserve 1 cup of cooking water)
→ Protein
02 -
3 cups cooked chicken, diced or shredded
→ Sauce
03 -
30 ounces Alfredo sauce (2 jars, 15 ounces each)
04 -
1 cup garlic parmesan sauce
→ Cheese
05 -
2 cups shredded mozzarella cheese
06 -
1/2 cup grated Parmesan cheese
→ Seasoning
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon ground black pepper
→ Garnish
09 -
Fresh parsley, chopped (optional)
# Steps:
01 -
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with nonstick cooking spray or butter.
02 -
In a large mixing bowl, add cooked rotini pasta, diced or shredded chicken, Alfredo sauce, garlic parmesan sauce, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Season with salt and black pepper. Mix until well combined. For creamier texture, stir in up to 1/2 cup reserved pasta cooking water.
03 -
Spoon the prepared pasta and chicken mixture into the greased baking dish, spreading it evenly.
04 -
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the surface.
05 -
Cover the dish with aluminum foil and bake in preheated oven for 20 to 25 minutes, until cheese is melted and mixture is bubbling.
06 -
Remove foil and broil for 2 to 3 minutes, watching carefully, until cheese becomes golden and lightly crisp.
07 -
Remove from oven and let rest for 5 minutes before serving.
08 -
Top with chopped fresh parsley if desired. Serve while warm.
# Notes:
01 -
For an extra creamy consistency, adjust pasta water addition to preference. Using freshly grated cheese enhances melt and flavor.