Creamy Garlic Parmesan Chicken Pasta Bake: comfort food with tender chicken, rich alfredo, and gooey cheese—perfect for cozy weeknight dinners.

Scale

12 oz (about 3 cups) rotini pasta
2 cups cooked chicken, diced or shredded (rotisserie, leftover, or grilled)
1½ cups Alfredo sauce (jarred or homemade)
1 cup Garlic Parmesan sauce (store‑bought or homemade with garlic, cream, and Parmesan)
1½ cups mozzarella cheese, shredded
½ cup Parmesan cheese, grated (plus extra for topping)
Salt, to taste (about ½ tsp)
Freshly ground black pepper, to taste (about ¼ tsp)
¼ cup pasta cooking water, reserved from boiling
Fresh parsley, chopped, for garnish (optional)

Preheat the oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish with cooking spray or butter.
Cook the rotini according to package directions until just al dente. Before draining, reserve ¼ cup of pasta cooking water. Then drain the pasta and transfer to a large mixing bowl.
Combine sauces and pasta water: Stir the Alfredo sauce, garlic‑Parmesan sauce, and reserved cooking water into the pasta until well mixed and saucy.
Add chicken, salt, and pepper: Fold in the diced cooked chicken, then season gently with salt and pepper. Taste and adjust seasoning if needed.
Layer the bake: Transfer the sauced pasta and chicken evenly into the prepared baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and slightly golden.
Broil for finish (optional): For a golden‑brown cheesy crust, broil on high for 1–2 minutes—watching closely to avoid burning.
Garnish and serve: Remove from the oven, sprinkle with fresh parsley if desired, and serve hot.

Use rotisserie chicken for ease or repurpose leftovers to reduce prep time.

The reserved pasta water helps the sauce cling to the pasta—don’t skip it.

Keep an eye on browning under the broiler—it only takes a minute or two.

Let the bake rest 5 minutes before serving—it firms up and makes cutting cleaner.