Garlic-Infused Parmesan Chicken Pasta Casserole
This Garlic-Infused Parmesan Chicken Pasta Casserole is a comforting, oven-baked meal featuring tender chicken and pasta tossed in a rich, creamy garlic sauce and topped with a golden layer of melted cheese.
Ingredients
- Protein: 2 cups cooked chicken, shredded or cubed.
- Pasta: 12 oz penne or rotini pasta, cooked al dente.
- The Sauce: 1/2 cup unsalted butter, 4 cloves garlic (minced), and 2 cups heavy cream.
- Cheese: 1 cup shredded Parmesan cheese and 1 cup shredded mozzarella cheese (divided).
- Flavorings: 1 tsp Italian seasoning, 1/2 tsp red pepper flakes, salt, and black pepper.
- Garnish: Freshly chopped parsley.
Preparation Method
- Preheat and Prep: Set your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
- Infuse the Garlic: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant and softened, being careful not to let it brown.
- Create the Cream Sauce: Whisk in the heavy cream, Italian seasoning, red pepper flakes, salt, and pepper. Bring to a gentle simmer, then stir in the Parmesan cheese until the sauce is smooth and thickened.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta and shredded chicken. Pour the garlic-infused cream sauce over the mixture and toss until every piece is evenly coated.
- Assemble and Bake: Transfer the mixture into the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top. Bake for 20–25 minutes until the sauce is bubbling and the cheese is melted and slightly golden.
- Garnish and Serve: Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley and serve hot.
Pro Tip: For the best flavor, use freshly grated Parmesan from a wedge rather than pre-shredded varieties. Freshly grated cheese melts more smoothly into the cream sauce, preventing a grainy texture.
