Description
This creamy Garlic Parmesan Chicken Pasta Bake combines tender rotini, juicy chicken, and rich Alfredo and garlic parmesan sauces for a comforting and cheesy weeknight meal that’s perfect for the whole family.
Ingredients
- 1 pound rotini pasta, cooked and drained (reserve 1 cup of cooking water)
- 3 cups cooked chicken, diced or shredded
- 2 (15 ounce) 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 (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine cooked pasta, chicken, Alfredo sauce, garlic parmesan sauce, half of the mozzarella, and half of the Parmesan cheese. Season with salt and pepper. Mix well, adding ½ cup reserved pasta water if extra sauciness is desired.
- Transfer mixture to the prepared baking dish and spread evenly.
- Sprinkle remaining mozzarella and Parmesan cheese on top.
- Cover with aluminum foil and bake for 20–25 minutes until cheese is melted and bubbly.
- Optional: Broil for 2–3 minutes for a golden, crispy top. Watch carefully to prevent burning.
- Let cool for 5 minutes, garnish with chopped parsley, and serve warm.
Notes
- Use rotisserie chicken for convenience.
- Add cooked broccoli or spinach for extra veggies.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 421 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 95 mg
