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Garlic Parmesan Chicken Pasta Bake

A warm and creamy dish featuring chicken, garlic, and parmesan, perfect for comfort food lovers and meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: Comfort Food, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 boneless chicken breasts 2 boneless chicken breasts (about 1 pound)
  • 12 ounces 12 ounces pasta (penne or rigatoni)
  • 4 cloves 4 cloves fresh garlic (minced)
  • 1 cup 1 cup parmesan cheese (grated)
  • 1.5 cups 1 ½ cups heavy cream or milk For a lighter option, use low-fat milk.
  • 1 cup 1 cup chicken broth
  • 2 tablespoons 2 tablespoons olive oil Consider using cooking spray for a lower calorie option.
  • 1 teaspoon 1 teaspoon Italian seasoning
  • to taste Salt and pepper to taste
  • 2 tablespoons 2 tablespoons fresh parsley (for garnish)

Method
 

Cooking Chicken
  1. In a big skillet, warm up the olive oil over medium heat.
  2. Season the chicken with salt, pepper, and Italian seasoning. Add to the skillet and cook for about 6-8 minutes on each side until golden brown and fully cooked through. Remove from skillet and let rest before slicing into bite-sized pieces.
Boiling Pasta
  1. While the chicken is cooking, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Making the Sauce
  1. In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
  2. Add chicken broth and heavy cream, stirring to combine, and bring to a gentle simmer.
  3. Add half of the parmesan cheese and stir until melted. Season with salt and pepper.
Baking
  1. Preheat oven to 375°F (190°C).
  2. In a large baking dish, combine the cooked pasta, sliced chicken, and garlic parmesan sauce.
  3. Sprinkle remaining parmesan cheese on top.
  4. Bake in the preheated oven for about 20 minutes, or until the top is golden and bubbling.
  5. Remove from oven, let cool for a few minutes, garnish with fresh parsley, and serve warm.

Notes

For a lighter sauce, use milk instead of heavy cream and add a tablespoon of cornstarch to help thicken the sauce. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the oven or microwave.