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Creamy Garlic Parmesan Chicken Pasta Bake
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Large skillet
  • 9x13 baking dish

Ingredients
  

  • 8 ounces penne pasta
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 4 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a 9x13 baking dish. Cook the penne pasta in a large pot of salted boiling water until just al dente, then drain and set aside.
  • In a large skillet over medium heat, melt the butter. Add the chicken pieces and cook until lightly browned on all sides. Stir in the minced garlic and cook for one minute until fragrant.
  • Sprinkle the flour over the chicken and stir to coat. Slowly pour in the heavy cream while stirring, then add the Italian seasoning along with salt and pepper. Simmer until the sauce thickens slightly.
  • Remove the skillet from heat and stir in half of the Parmesan cheese until melted. Add the drained pasta and toss everything together so the sauce coats the pasta and chicken evenly.
  • Transfer the mixture to the prepared baking dish. Sprinkle the mozzarella cheese and remaining Parmesan evenly over the top. Bake for 20 to 25 minutes until the cheese is melted and beginning to brown.
  • Remove from the oven and let it rest for five minutes. Sprinkle with chopped fresh parsley before serving.

Notes

For the creamiest results, avoid overcooking the pasta before baking since it will absorb more liquid in the oven. Leftovers keep well in the refrigerator for up to three days and reheat best with a splash of milk to loosen the sauce. If you want a lighter version, half-and-half can replace the heavy cream, though the sauce will be slightly less thick.
Course: Main Course
Cuisine: American
Equipment: Large pot, Large skillet, 9x13 baking dish