Cheesy Garlic Parmesan Chicken Pasta Bake


Embrace the comforting embrace of melted cheese, tender pasta, and rich sauces with our Garlic Parmesan Chicken Pasta Bake. This dish is a hearty ensemble of rotini spirals, succulent chicken, and a duo of creamy Alfredo and garlic Parmesan sauces, topped off with a golden layer of melted mozzarella and Parmesan cheeses. It’s the perfect comfort food to unwind with after a long day, offering both satisfaction and flavor in every bite.Whether it’s a casual family dinner or a more festive gathering, this pasta bake brings smiles and warmth to the table. It combines simple ingredients with rich, creamy textures, resulting in a dish that’s both easy to prepare and delightful to serve. The optional garnish of fresh parsley adds a pop of color and freshness, complementing the cheesy goodness beneath.

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


Preheat your oven to 375°F. Grease a 9×13 inch baking dish lightly with cooking spray or butter.
In a large mixing bowl, combine the cooked pasta, chicken, Alfredo sauce, garlic parmesan sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper to taste.
If needed, add about ½ cup of reserved pasta water to ensure the mixture is moist and saucy.
Transfer the mixture into the prepared baking dish, spreading it evenly.
Top with the remaining mozzarella and Parmesan cheeses.
Cover with aluminum foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
Optional: For a golden top, broil for 2-3 minutes, watching closely to prevent burning.

Let cool for 5 minutes, then garnish with fresh parsley if desired. Serve warm.


  • Calories: 650
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