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Creamy Garlic Parmesan Chicken Pasta Recipe

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This creamy garlic Parmesan chicken pasta casserole is the ultimate comfort food—easy, cheesy, and perfect for busy weeknights!

  • Total Time: 40 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 pound rotini pasta, cooked and drained (reserve 1 cup pasta cooking water)
  • 3 cups cooked chicken (diced or shredded)
  • 2 (15-ounce) jars sauce
  • 1 cup garlic Parmesan sauce
  • 2 cups shredded mozzarella cheese (divided)
  • ½ cup grated Parmesan cheese (divided)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat the oven: Set it to 375°F (190°C). While that’s heating, lightly grease your baking dish so nothing sticks. A little butter or cooking spray does the trick.
  2. Cook your pasta: Boil your rotini in salted water until it’s al dente. Save a cup of the starchy cooking water before you drain it! That water is gold for creating a silkier sauce later.
  3. Mix it up: In a large bowl, combine the cooked pasta, shredded chicken, sauce, garlic Parmesan sauce, and half of both the mozzarella and Parmesan cheeses. Add salt and pepper to taste. If it looks too thick, stir in some of that reserved pasta water for extra creaminess.
  4. Assemble the casserole: Pour your pasta mixture into the greased baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and Parmesan cheeses over the top. Trust me, this cheesy crust is worth it.
  5. Bake it up: Cover with foil and bake for 20-25 minutes, just until the cheese melts and everything is bubbling. Want that golden crust? Pop it under the broiler for 2-3 minutes, but keep an eye on it—it can go from golden to charred quickly!
  6. Finish and serve: Let the casserole rest for about 5 minutes so it sets slightly and doesn’t burn your mouth. Garnish with parsley for a touch of color and freshness, then serve warm.

Notes

 

Leftovers are a dream with this casserole. Store them in an airtight container in the fridge for up to 3 days. To reheat, place a portion in the microwave with a splash of water to loosen the sauce—it’ll taste just as creamy as the first day. If you’re reheating a larger amount, cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Lunch