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Creamy Chicken Bake Pasta Recipe

This Creamy Chicken Bake Pasta Recipe combines tender seasoned chicken, perfectly cooked pasta, creamy garlic Parmesan sauce, and plenty of melted mozzarella. Baked until bubbling and golden, this comforting cheesy chicken pasta is an easy family dinner that brings together the delicious flavors of creamy garlic chicken pasta and creamy Tuscan-style pasta in one satisfying dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Pasta & Chicken
  • 12 oz 340 g penne or rigatoni
  • 1½ lb 680 g boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Creamy Garlic Parmesan Sauce
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • Salt and black pepper to taste
  • Topping
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to the package directions. Drain and set aside.
  3. Cut the chicken breasts into bite-sized pieces.
  4. Season the chicken with paprika, Italian seasoning, salt, and black pepper.
  5. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
  6. Reduce the skillet heat to medium and add the butter.
  7. Add the minced garlic and cook for about 30 seconds, until fragrant.
  8. Pour in the chicken broth and heavy cream. Stir and bring the mixture to a gentle simmer.
  9. Add the Parmesan cheese and Italian seasoning. Stir until the Parmesan melts and the sauce becomes smooth and creamy.
  10. Taste the sauce and adjust the salt and pepper as needed.
  11. Add the cooked pasta and chicken to the skillet. Toss gently until everything is evenly coated with the creamy sauce.
  12. Transfer the mixture to the prepared baking dish.
  13. Sprinkle the mozzarella evenly over the top, followed by the grated Parmesan.
  14. Bake uncovered for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
  15. For a more golden cheese topping, broil for 1–2 minutes at the end, watching carefully.
  16. Remove from the oven and let the pasta rest for about 5 minutes.
  17. Garnish with fresh parsley and serve warm.

Notes

Cook the pasta only until al dente because it will continue cooking in the oven.
Chicken thighs can be substituted for chicken breasts.
Freshly grated Parmesan creates the smoothest sauce.
Keep the cream at a gentle simmer rather than boiling it.
Add a splash of chicken broth or reserved pasta water if the sauce becomes too thick.
Let the baked pasta rest for a few minutes before serving.
For a creamy garlic chicken pasta, serve the mixture without baking.
Add sun-dried tomatoes and spinach for a creamy Tuscan chicken pasta variation.