Instructions
Prepare the Pasta and Chicken
- Preheat oven to 350°F (175°C). Cook pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 6-8 minutes, or until cooked through and golden brown. Remove and set aside.
Make the Sauce
- Add minced garlic to the skillet and cook for 1-2 minutes, until fragrant.
- Pour in heavy cream and chicken broth, stirring well. Add Italian seasoning and garlic powder. Simmer gently, then stir in Parmesan cheese until melted and smooth.
Assemble and Bake
- Add cooked pasta and chicken to the skillet. Stir to combine.
- Transfer to a 9×13-inch baking dish. Sprinkle 1 1/2 cups mozzarella cheese over the top.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- For a golden brown top, broil for the last 2-3 minutes (watch carefully!).
Serve
- Let cool slightly. Garnish with parsley, if desired, and serve!
Cook Notes & Tips
- Use rotisserie chicken for a quicker option.
- Don’t overcook the pasta; it will continue cooking in the oven.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently.
Recipe Variations
- Add steamed broccoli or spinach.
- Add 1/4 teaspoon red pepper flakes for a spicy kick.
- Use sharp cheddar or Gruyère cheese instead of some of the mozzarella.
Frequently Asked Questions (FAQs)
Q: Can I use half-and-half instead of heavy cream? A: Yes, but the sauce may be thinner. Thicken with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Q: Can I make this ahead? A: Yes! Assemble, cover, and refrigerate for up to 24 hours. Add 10 minutes to baking time.
Q: Can I freeze this? A: Yes, before or after baking. Wrap well to prevent freezer burn. Thaw before reheating.
Enjoy this incredibly delicious and comforting Garlic Parmesan Chicken Pasta Bake! It’s perfect for any occasion.
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