Garlic Parmesan Chicken Pasta Bake
Ingredients:
2 cups cooked chicken breast, shredded or cubed
12 oz pasta (penne or rigatoni)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups heavy cream
1 ½ cups chicken broth
5 cloves garlic, minced
2 tbsp butter
2 tbsp olive oil
1 tsp Italian seasoning
½ tsp crushed red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook the Pasta:
Preheat the oven to 350°F (175°C). Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
Make the Garlic Parmesan Sauce:
In a large skillet, heat the butter and olive oil over medium heat. Add minced garlic and sauté for about 2 minutes, until fragrant.
Stir in the heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Let the mixture simmer for 5-7 minutes, stirring frequently, until slightly thickened. Season with salt and pepper to taste.
Assemble the Casserole:
In a large mixing bowl, combine the cooked pasta, shredded chicken, and half of the shredded mozzarella. Pour the garlic Parmesan sauce over the mixture and toss until everything is evenly coated.
Bake:
Transfer the pasta mixture into a greased 9×13-inch baking dish. Sprinkle the remaining mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly on top.
Serve:
Garnish with freshly chopped parsley and extra Parmesan cheese, if desired. Serve hot.
Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Kcal: Approx. 620 per serving | Servings: 6 servings