
Creamy Garlic Parmesan Chicken Pasta Bake comes together on busy nights and feels like comfort in a casserole dish when you want a meal that delivers both creamy flavor and ease. I have lost count of how many times my family gathered around the oven waiting for that cheesy, golden top to bubble up and signal dinnertime.
Every time I make this pasta bake, the aroma alone draws everyone into the kitchen. The creamy garlic sauce clings to every swirl of pasta, making it an instant family favorite.
Ingredients
- Rotini pasta: brings texture and holds plenty of sauce. Choose brands that hold up well and do not get mushy
- Cooked chicken, diced or shredded: Use tender rotisserie or leftover roast for flavor and convenience
- Alfredo sauce: brings smooth creaminess. Seek out a high-quality jar with real dairy for best taste
- Garlic Parmesan sauce: is key for robust flavor. I always use a thicker restaurant style brand if I can find it
- Shredded mozzarella cheese: creates a gooey melt. Buy block mozzarella and shred yourself for maximum meltability
- Grated Parmesan cheese: provides salty depth. Use freshly grated cheese if possible for sharpness
- Salt and black pepper: balance and season the dish. Always taste and adjust to your liking
- Fresh parsley: adds a fresh pop at the end. Optional but makes the bake look and taste brighter
Instructions
- Prep the Oven and Dish:
- Preheat your oven to 375 Fahrenheit which ensures even heat throughout the bake. Grease a 9 by 13 inch baking dish thoroughly with butter or cooking spray so nothing sticks
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and add rotini. Let it cook just until al dente, which is usually a minute less than the box directs. Scoop out one cup of the cooking water then drain the rest
- Mix with Chicken and Sauces:
- In a huge mixing bowl toss in the hot pasta then add diced or shredded chicken. Pour in both jars of Alfredo and all of the garlic Parmesan sauce along with half of each cheese. Sprinkle in salt and pepper. Stir until every piece is coated, then add a splash of reserved pasta water if it feels too thick
- Assemble the Casserole:
- Pour everything into the prepared baking dish, spreading it into an even layer. Sprinkle all the remaining mozzarella and Parmesan over the top for that craveable golden crust
- Bake and Broil:
- Cover the dish with foil and slide it into your oven. Let it bake for 20 to 25 minutes until the sides are bubbling and everything is heated through. For a crisp golden top, remove the foil and broil for up to three minutes but watch closely to avoid burning
- Rest and Garnish:
- Once bubbling hot, take the pan out and let it rest for 5 minutes so the cheese sets a bit before scooping. Sprinkle with chopped parsley if you want a fresh finishing touch

It reminds me of cozy Sunday dinners when my son would rush to scoop out the crispiest corner piece first. Every time I make it, there are always requests for seconds.
Storage Tips
Store leftover pasta bake in an airtight container in the fridge for up to four days. It reheats well in both the microwave and the oven. For best texture, stir in a splash of milk or water before reheating to loosen the sauce.
Ingredient Substitutions
You can use penne or rigatoni if you do not have rotini and turkey works well in place of chicken. If you like a little heat, try adding a pinch of crushed red pepper or use a smoky gouda cheese with mozzarella for a twist.
Serving Suggestions
This pasta bake shines alongside a crisp green salad or simple roasted vegetables. A loaf of warm garlic bread is almost a requirement in my house.
Cultural and Historical Context
Chicken pasta bakes are a mainstay of American potlucks and family reunions for good reason. They blend the creamy Italian flavors of Alfredo and the convenience of a casserole in a way that fits every weeknight.
Seasonal Adaptations
Add sautéed mushrooms or spinach for a hearty winter bake. Toss peas or blistered cherry tomatoes in for a summery version. Swap parsley with fresh basil when it is in season for a herbal twist.
Success Stories
Friends have told me they made this bake for new parents and it became one of the most appreciated meals for gifting. I once doubled the recipe for a holiday party and not a single bite was left even with kids and picky eaters around.
Freezer Meal Conversion
To make ahead for the freezer, assemble the pasta bake right up to the point of baking. Cover tightly with plastic and foil. Freeze for up to two months. To cook, bake from frozen at 350 Fahrenheit covered for 45 minutes then uncover and bake until bubbly.

For gatherings or leftovers, I always make two pans. My favorite compliment is hearing how the edges crisp up just the way my husband loves it and watching everyone sneak cold bites straight from the fridge the next day.
Recipe Q&A
- → Can I use a different type of pasta?
Yes, penne, fusilli, or ziti work well as substitutes for rotini in this dish.
- → How can I make the dish more flavorful?
Try adding sautéed garlic, Italian seasoning, or a pinch of crushed red pepper for extra depth.
- → Can I prepare this pasta bake in advance?
Absolutely. Assemble ahead and refrigerate, then bake just before serving for convenience.
- → What other cheeses can I use?
Fontina, provolone, or Monterey Jack can be added or swapped for a different cheesy profile.
- → Is it possible to make it without chicken?
Yes. Omit chicken or replace it with sautéed vegetables, such as mushrooms or spinach.
- → How do I store leftovers?
Keep any leftovers in an airtight container in the fridge for up to three days. Reheat before serving.