Perfectly creamy and flavorful, your loved ones will be begging for seconds.
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I remember the first time I baked this ultra-creamy pasta: the edges were bubbling, the top browning just right, and every forkful felt like a warm, comforting hug. This is a rich, garlic-parmesan chicken pasta bake that pulls together tender chicken, a silky cheese sauce, and perfectly al dente pasta — creamy and flavorful enough that people really do ask for seconds. It’s the kind of dish you make when you want a crowd-pleasing weeknight dinner or a reliable Sunday supper.
If you like dishes that reheat well and pair easily with simple sides, this will become a go-to. For a completely different comfort-food vibe, try it alongside this white lasagna soup for a family-style pasta night.
Why you’ll love this dish
This pasta bake balances three things most home cooks want: speed, flavor, and forgiving technique. The sauce is creamy without being greasy because it combines a little butter and flour with real cream and freshly grated Parmesan. You can stretch the recipe for company or easily halve it for two.
- Weeknight-friendly: One-pan sauce and a quick bake make it doable on busy evenings.
- Family-approved: Mild, cheesy, and not overly spicy — kids and adults both tend to love it.
- Flexible: Swap proteins or make it vegetarian without losing the creamy texture.
“We had this for dinner and my picky eater went back for thirds — the sauce is unbelievably smooth and rich.” — Home cook review
Step-by-step overview
Before you dive into the ingredients, here’s the process at a glance so you know what to expect:
- Sear diced chicken for flavor, then remove and build a roux in the same pan.
- Add aromatics (garlic, onion), then whisk in milk/cream and cheeses to form a silky sauce.
- Toss the cooked pasta and chicken into the sauce, transfer to a baking dish, top with extra cheese and breadcrumbs, then bake until bubbly and golden.
- Rest a few minutes so the sauce settles, then serve.
This approach gives you deeper flavor from the browned chicken and a guaranteed creamy finish from the roux-based sauce.
Gather these items
- 12 oz short pasta (penne, rigatoni, or fusilli) — slightly undercook by 1–2 minutes so it finishes in the oven
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tbsp butter (plus more for the baking dish)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk (or 1 cup milk + 1/2 cup heavy cream for a richer sauce)
- 4 oz cream cheese, room temperature (optional, for extra silkiness)
- 1 cup freshly grated Parmesan (divided)
- 1 cup shredded mozzarella (for topping)
- 1/2 tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs (optional, for crunchy topping)
- Fresh parsley or chives for garnish
Ingredient notes/substitutions:
- For a lighter version, use low-fat milk and skip the cream cheese (sauce will be less silky).
- Swap chicken for cooked rotisserie meat or use cooked mushrooms for a vegetarian option.
- Use pre-grated cheeses only in a pinch; fresh-grated melts and flavors better.
Cooking method
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until 1–2 minutes shy of al dente. Drain and reserve 1 cup pasta water.
- Season the chicken with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sear until golden and almost cooked through, about 4–5 minutes. Remove chicken to a plate.
- Reduce heat to medium and add the remaining butter to the skillet. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle flour over the onion mixture and cook, stirring, 1–2 minutes to remove raw flour taste. Slowly whisk in milk (or milk + cream) until smooth. Bring to a low simmer; sauce will thicken in 2–3 minutes.
- Stir in cream cheese (if using) and half the Parmesan until smooth. Taste and adjust seasoning with salt, pepper, and thyme.
- Return the chicken to the skillet and fold in the drained pasta. If the sauce seems too thick, add a splash of reserved pasta water to loosen.
- Transfer everything to the prepared baking dish. Top with mozzarella, remaining Parmesan, and panko breadcrumbs (if using). Dot a little butter on top for extra browning.
- Bake 15–20 minutes until bubbly and golden. If you want a deeper crust, broil 1–2 minutes while watching carefully.
Let rest 5–10 minutes before serving to allow the sauce to set. This makes it easier to portion and keeps plates tidy.
Best ways to enjoy it
This bake is a meal on its own but shines with a few simple pairings:
- A crisp green salad with lemon vinaigrette to cut the richness.
- Steamed green beans or roasted broccoli tossed with olive oil and lemon.
- Garlic bread or a crusty baguette to mop up the sauce.
For a cozy dinner, serve with a light-bodied white wine like Pinot Grigio or a chilled sparkling water with lemon. For a family buffet, place it on the table with a bowl of crushed red pepper and extra grated Parmesan.
How to store & freeze
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat single portions in the microwave (covered) or in a 350°F oven until warmed through.
- Freezer: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating. Reheat from frozen by covering with foil and baking at 350°F for 30–45 minutes, until bubbly.
- Food safety: Always cool large portions within two hours and reheat to 165°F (74°C) for safe serving.
Pro chef tips
- Brown the chicken well: Don’t skip searing — the fond (browned bits) adds depth to the sauce.
- Grate your own cheese: Pre-grated cheese has anti-caking agents that hinder melting and texture.
- Control sauce thickness: Use reserved pasta water to adjust the sauce’s consistency — starch in the water helps it cling to pasta.
- Short on time? Use leftover or rotisserie chicken and skip searing; add it in at the end of step 7.
- For an ultra-creamy interior without extra calories, use a mix of low-fat milk and a small amount of cream cheese — it tricks the palate into richness.
For another comforting, machine-free mac-and-cheese-style dish, I often reference a crock pot mac and cheese recipe for inspiration when feeding a crowd.
Flavor swaps
- Bacon & spinach: Stir in crisped bacon and a handful of wilted baby spinach before baking.
- Pesto twist: Replace half the Parmesan with basil pesto for a fragrant green sauce.
- Seafood version: Swap chicken for cooked shrimp or scallops; reduce bake time to avoid overcooking seafood.
- Gluten-free: Use a gluten-free pasta and 1:1 gluten-free flour or cornstarch slurry to thicken the sauce.
- Beefy alternative: For a heartier, meaty traybake try ground beef and bowtie pasta — it’s similar comfort with a different protein profile, like this creamy beef and bowtie pasta I sometimes make.
Common questions
Q: Can I make this ahead and bake later?
A: Yes. Assemble the dish, cover tightly, and refrigerate up to 24 hours. Add an extra 5–10 minutes to baking time if you bake straight from the fridge.
Q: What’s the best pasta shape to use?
A: Tubular shapes (penne, rigatoni) or short twists (fusilli, rotini) hold the sauce and bake well. Avoid thin long pastas like spaghetti.
Q: Can I skip the oven and serve immediately?
A: Absolutely. Combine pasta, chicken, and sauce in the skillet and finish with cheese on top. Cover and let sit off heat until cheese melts, or broil briefly for a golden top if your skillet is oven-safe.
Q: How do I keep the topping crunchy after refrigerating?
A: If you plan to refrigerate leftovers and want a crunchy topping, save breadcrumbs and extra cheese separately and add them just before reheating and broiling.
Q: Is there a dairy-free version?
A: Use unsweetened, fortified plant milk (like oat or soy) and a dairy-free cream cheese and cheese substitute. Texture changes, so add a tablespoon of cornstarch mixed with cold milk to help thicken if needed.
Conclusion
If you want a dependable, crowd-pleasing casserole that’s rich without being heavy, this creamy chicken pasta bake fits the bill. For a similar indulgent pasta that impresses guests, check out Marry-Me Chicken Pasta. If you’re thinking about what spread to use on bread or for finishing a buttery breadcrumb topping, read more about Country Crock Original Spread as an option. And if you’re setting out a full comfort-food menu, pairing this with a creamy potato side like a classic Scalloped Potatoes Recipe makes the meal feel extra-special.
Garlic-Parmesan Chicken Pasta Bake
Ingredients
Method
- Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until 1–2 minutes shy of al dente. Drain and reserve 1 cup pasta water.
- Season the chicken with salt and pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sear until golden and almost cooked through, about 4–5 minutes. Remove chicken to a plate.
- Reduce heat to medium and add the remaining butter to the skillet. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle flour over the onion mixture and cook, stirring, for 1–2 minutes to remove raw flour taste. Slowly whisk in milk (or milk + cream) until smooth. Bring to a low simmer; the sauce will thicken in 2–3 minutes.
- Stir in cream cheese (if using) and half the Parmesan until smooth. Taste and adjust seasoning with salt, pepper, and thyme.
- Return the chicken to the skillet and fold in the drained pasta. If the sauce seems too thick, add a splash of reserved pasta water to loosen.
- Transfer everything to the prepared baking dish. Top with mozzarella, remaining Parmesan, and panko breadcrumbs (if using). Dot a little butter on top for extra browning.
- Bake for 15–20 minutes until bubbly and golden. If you want a deeper crust, broil for 1–2 minutes while watching carefully.
- Let rest for 5–10 minutes before serving to allow the sauce to set.
