If you hopped over from our @recipestokitchen Pinterest community, welcome to my kitchen! Today I’m sharing my tested, no-fail recipe for Garlic Parmesan Chicken Pasta Bake—complete with ingredient swaps, visual step-by-step cues across 4 pages, and a printable recipe card below.
📌 Pin Recipe
1. Why This Recipe Works Every Time
In my test kitchen, I’ve made countless pasta bakes, but this one is the one my family requests again and again. It’s the kind of dish that feels like a warm hug—creamy, cheesy, and full of savory garlic goodness. The magic is in the simple combination of pantry staples that come together to create something truly special.
What makes this recipe work every time is the balance of textures and flavors. The al dente pasta holds up beautifully against the rich, velvety sauce, while the chicken stays juicy and tender. The Parmesan adds a nutty depth, and the mozzarella gives that irresistible stretchy top. It’s foolproof, forgiving, and perfect for busy weeknights.
👩🍳 Chef Elena’s Test Kitchen Highlights (Page 1 of 4)
- Foolproof Ratios: Triple-tested with everyday supermarket ingredients so it works on your very first try.
- Balanced Flavor: Layered aromatics and proper pan temperature create rich, homemade depth without complicated steps.
- Save for Later: Tap 📌 Pin Recipe to save this dish to your dinner or baking board.
Tap Next Page (Page 2) below for my Key Ingredients & Easy Substitutions, or scroll down to check off the full Recipe Card!
Garlic Parmesan Chicken Pasta Bake
This cheesy, garlicky pasta bake combines tender chicken, al dente penne, and a creamy Parmesan sauce, all baked until bubbly and golden. It's the ultimate weeknight comfort food that tastes like it took hours, but comes together in under an hour.
🛒 Ingredients (Check Off As You Measure)
🍳 Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Cook the penne according to package directions until al dente; drain and set aside.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.
- In the same skillet, reduce heat to medium and add garlic; sauté for 1 minute until fragrant. Pour in heavy cream and chicken broth, stirring to scrape up any browned bits. Bring to a gentle simmer.
- Stir in Parmesan cheese and Italian seasoning until the sauce is smooth. Add the cooked pasta and chicken back to the skillet, tossing to coat everything evenly.
- Top with mozzarella cheese. Bake for 20-25 minutes until bubbly and golden on top. Garnish with fresh parsley and serve warm.
👩🍳 Chef Elena’s Kitchen Notes & Storage
For an extra golden crust, switch the oven to broil for the last 2 minutes. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave with a splash of milk to keep it creamy.
Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!
