This creamy and cheesy garlic Parmesan chicken pasta bake is the ultimate cozy weeknight meal, featuring tender rotini pasta and chicken in a rich Alfredo and garlic sauce, baked to perfection with a golden cheese topping.
Ingredients:
1 pound rotini pasta, cooked and drained (save 1 cup of pasta water for casserole)
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)
Directions:
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with cooking spray or butter.
In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, garlic Parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper. Add about ½ cup of reserved pasta water for extra creaminess, if needed.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Sprinkle the remaining mozzarella and Parmesan cheese on top.
Cover with aluminum foil and bake for 20-25 minutes, until the cheese is melted and bubbly.
Optional: Remove the foil and broil for 2-3 minutes to brown the top slightly, watching carefully to avoid burning.
Let cool for 5 minutes before garnishing with chopped parsley. Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 421 kcal per serving | Servings: 8