If creamy, garlicky pasta and a bubbly, golden crust are your love language, this bake is about to become your go-to. It’s the kind of cozy dinner that feels a little fancy, but is secretly super doable on a weeknight.
Think tender chicken, a silky garlic-Parmesan sauce, and pasta baked until the top turns crunchy and bronzed. Serve it with a salad if you’re feeling balanced, or just grab a fork and commit.
Why You’ll Love This
This creamy garlic chicken pasta bake hits every note: rich sauce, juicy chicken, al dente pasta, and that golden Parmesan crust that makes you “just one more bite” your way through the whole pan. It’s make-ahead friendly, crowd-pleasing, and reheats like a dream.
Ingredients
- 12 oz penne or rigatoni
- 1 lb boneless, skinless chicken breast (or thighs), cut into bite-size pieces
- 2 tbsp olive oil, divided
- 1 1/2 tsp kosher salt, divided (plus more for pasta water)
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus 1/2 cup for topping
- 1 1/2 cups shredded mozzarella
- 1/4 tsp crushed red pepper flakes (optional)
- 2 cups baby spinach (optional, but great)
- 1/3 cup panko breadcrumbs
- 2 tbsp chopped parsley, for finishing (optional)
How to Make It
- Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish (or similar). Bring a large pot of salted water to a boil.
- Cook the pasta 1–2 minutes less than the package says (you want it extra al dente). Drain and set aside.
- Season the chicken with 1 tsp salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sauté chicken 4–6 minutes until cooked through and lightly golden. Transfer to a plate.
- In the same skillet, lower heat to medium. Add butter and the remaining 1 tbsp olive oil. Once melted, stir in garlic and cook 30–45 seconds until fragrant (don’t let it brown).
- Sprinkle in flour and whisk for 1 minute to cook off the raw taste. Slowly whisk in milk, then heavy cream. Simmer 2–3 minutes, whisking, until the sauce thickens enough to coat a spoon.
- Turn off the heat and stir in 1 cup Parmesan and the mozzarella until smooth. Add red pepper flakes if using. Taste and add the remaining 1/2 tsp salt if needed.
- Add spinach (if using) to the sauce and stir until just wilted. Then fold in the cooked chicken and pasta until everything is coated.
- Pour the mixture into the baking dish. In a small bowl, mix panko, 1/2 cup Parmesan, and a drizzle of olive oil (about 1–2 tsp) until sandy. Sprinkle evenly over the top.
- Bake 18–22 minutes until bubbly and deeply golden on top. Broil for 1–2 minutes at the end if you want extra crunch—watch closely. Rest 5–10 minutes, then sprinkle with parsley and serve.
Tips for the Best Results
- Undercook the pasta slightly so it doesn’t go soft in the oven.
- Grate your own Parmesan if you can; it melts smoother and helps the sauce stay creamy.
- Keep the garlic moving and don’t brown it—burnt garlic will take over the whole dish.
- If your sauce seems too thick, whisk in a splash of milk before combining with pasta.
- Want the crust extra golden? Use a mix of Parmesan and a little mozzarella on top, then broil briefly.
- Let it rest after baking. The sauce thickens up and slices cleaner (aka prettier servings).
Variations
- Spicy version: Add 1/2 tsp red pepper flakes plus a pinch of cayenne to the sauce.
- Mushroom lover’s bake: Sauté 8 oz sliced mushrooms after cooking the chicken, then continue with the sauce.
- Broccoli add-in: Stir in 2 cups steamed broccoli florets when you add the pasta and chicken.
- Swap the protein: Use rotisserie chicken (about 3 cups shredded) and skip the chicken sauté step.
- Extra lemony: Add 1–2 tsp lemon zest to the sauce and finish with a squeeze of lemon before serving.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of milk to loosen the sauce, or warm in a 350°F oven covered with foil for 15–20 minutes (uncover for the last few minutes to re-crisp the top). You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
Can I make this pasta bake ahead of time?
Yes. Assemble everything (including the topping), cover tightly, and refrigerate up to 24 hours. Bake at 400°F; if it’s going in cold from the fridge, add 5–10 extra minutes. If the top browns too fast, tent with foil.
How do I keep the sauce creamy and not grainy?
Use freshly grated Parmesan if possible and add it off the heat so it melts gently. Also avoid boiling the sauce hard once the cheese is in—gentle heat keeps it smooth and creamy.
What’s the best pasta shape for this?
Penne and rigatoni are ideal because they hold onto the sauce and stand up to baking. Rotini and shells also work. Long noodles like spaghetti are less “bake-friendly” and can clump.
Can I use chicken thighs instead of chicken breast?
Absolutely. Thighs stay extra juicy and are very forgiving. Just cook them the same way—bite-size pieces, sauté until fully cooked (165°F internal temp), then proceed.
My topping isn’t getting golden—what should I do?
Make sure your oven is fully preheated and bake uncovered. If it still needs color, broil for 1–2 minutes at the end. Keep an eye on it the whole time; Parmesan can go from golden to too dark fast.