This Garlic Parmesan Chicken Pasta Bake is like comfort food got its passport stamped—Italian technique meets Southern soul in every golden, cheesy bite. Inspired by the creamy textures of French gratins and the garlic-forward depth of Mediterranean cooking, it’s a dish that turns your weeknight dinner into a culinary layover in Tuscany.
The parmesan crust bakes to a golden crisp, locking in tender chicken and al dente pasta kissed with garlic béchamel. It pairs shockingly well with an Elote Salad for crunch and tang—and trust me, a chilled Pina Colada makes the whole experience feel like a summer street fest in Havana.
A simple roux and layering technique gives it restaurant-worthy depth without the hassle. Whether you’re cooking for guests or just spicing up your own dinner routine, this bake invites you to explore classic flavors through a global lens, no passport required.
Flavor Bomb Alert!
- I first made this dish after returning from Florence, craving the creamy pastas I tasted in tiny trattorias—it’s become my go-to when I need a reminder of those sun-drenched piazzas.
- It’s a hit on busy nights because the prep is minimal, and everything bakes in one dish—less cleanup means more time to unwind (or watch travel vlogs).
- Swapped in roasted garlic once after visiting a market in Alabama—gave it this smoky-sweet flavor that’s now a permanent twist in my version.
- I started pairing it with Elote Salad and a Pina Colada on a whim—and wow, the combo hits every flavor note: creamy, spicy, sweet, and fresh.
- It helped me manage portions and sneak in protein without losing that indulgent feel, especially great when I’m balancing hearty meals with lighter days.
Bottom line? It’s creamy, cheesy, crisped to perfection—and downright delicious.
Garlic Parmesan Chicken Pasta Bake Recipe
Equipment
- Large skillet or sauté pan with lid
- Cutting board
- Mixing bowls (small and medium)
- Measuring spoons
- Measuring cups
- Tongs or spatula
- Sharp knife
Ingredients
Chicken
- 1 tbsp avocado oil or olive oil
- 1 tbsp italian seasoning
- salt & pepper
- 1 lb boneless, skinless chicken breast
- ½ tsp paprika
Pasta
- ½ chopped parsley
- 2 tbsp finely grated parmesan cheese
- 2 cups chicken broth
- ½ cup heavy cream
- 1 tbsp avocado oil or olive oil
- 8 oz dry penne pasta
- 1 tbsp unsalted butter
- 4 large cloves garlic minced
- 1 cup finely grated parmesan cheese
Instructions
- In a small bowl, combine Italian seasoning, paprika, salt, and pepper.
- Pat the chicken dry and rub the seasoning onto both sides.
- Heat a large pan over medium heat, then add avocado oil.
- Sear the seasoned chicken for 3–5 minutes per side until it reaches 165°F internally, then remove and set aside to rest.
- Reduce the heat to medium-low, add a bit more avocado oil and butter, then stir in chopped onion with a pinch of salt.
- Sauté for about 3 minutes until translucent, add garlic, and cook for one more minute.
- Deglaze the pan with chicken broth, scraping up any browned bits.
- Once the broth comes to a light boil, stir in the dry pasta and ensure it's fully submerged an cook for 10 minutes.
- Turn off the heat and add Parmesan, heavy cream, and parsley.
- Stir until the cheese melts and the sauce thickens slightly, then taste and adjust seasoning.
- Slice the rested chicken into strips, return it to the pan, toss everything to combine, and serve warm.
Notes
- Short pastas like penne, rotini, or rigatoni hold sauce well and cook evenly in one-pan methods.
- Scraping up the browned bits adds deep flavor to the sauce—don’t skip this step.
| Calories | 665kcal |
| Carbohydrates | 53g |
| Fiber | 3g |
| Fat | 32g |
| Protein | 41g |
| Cholesterol | 138g |
