A comforting, crowd‑pleasing dish of pasta baked in a luscious garlic‑Parmesan sauce, with melty cheese on top.
Why You’ll Love This Recipe
I love this recipe because it combines creamy, garlicky flavor with the ease of a one‑dish bake. It’s perfect for feeding a crowd, and leftovers reheat beautifully. I can customize it (chicken, veggies, or keep it meatless) depending on what I have on hand.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 oz (340 g) rotini pasta (or other short pasta)
3 cups cooked chicken, diced or shredded (optional)
2 (15‑oz) jars Alfredo sauce
1 cup garlic Parmesan sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup reserved pasta water (optional)
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish, optional)
directions
Preheat the oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish.
Cook the pasta in a large pot of salted boiling water until al dente. Drain, reserving about ½ cup of the pasta cooking water.
In a large mixing bowl, combine the cooked pasta, chicken (if using), Alfredo sauce, garlic Parmesan sauce, half of the mozzarella, and half of the Parmesan. Season with salt and pepper. If the mixture seems thick, stir in some of the reserved pasta water to loosen it up.
Transfer the mixture into the prepared baking dish, spreading it evenly.
Sprinkle the remaining mozzarella and Parmesan over the top.
Cover the dish with aluminum foil and bake for 20–25 minutes, until the cheese is melted and the dish is heated through.
If you like a golden top, remove the foil and broil for 2–3 minutes (watch so it doesn’t burn).
Let it rest about 5 minutes before serving. Garnish with parsley if desired.
Servings and timing
Servings: About 8 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
Vegetarian version: Omit the chicken and add sautéed vegetables like mushrooms, spinach, bell peppers, or zucchini.
Spicy kick: Stir in red pepper flakes or a dash of hot sauce to the sauce before baking.
Lighter version: Use part skim Alfredo sauce or reduce the cheese. Add more pasta water or milk to keep the sauce smooth.
Gluten‑free: Use gluten‑free pasta and ensure sauces are free of gluten ingredients.
storage/reheating
Storage: Let the pasta bake cool fully, then cover tightly (or transfer to an airtight container) and refrigerate. It keeps for up to 3–4 days.
Freezing: You can freeze it (without broiling top) for up to 2–3 months. Thaw in the fridge overnight before reheating.
Reheating: In the oven, heat at 350 °F (175 °C) for 15–20 minutes until warmed through. In the microwave, reheat individual portions in 1‑ to 2‑minute intervals, stirring and adding a splash of milk or reserved pasta water if needed to restore creaminess.
FAQs
What kind of pasta works best?
I find that short, tubular pasta (rotini, penne, rigatoni) works best because the sauce clings to the shapes. But you can use other pasta you have — just adjust cooking time as needed.
Can I make this ahead of time?
Yes — you can assemble the pasta bake in the dish, cover it, and refrigerate for a few hours. Then bake when ready (you may need to add a few extra minutes). If frozen, thaw first before baking.
Can I skip the Alfredo and garlic Parmesan sauces and make everything from scratch?
Absolutely. You can make a garlic butter sauce with milk or cream, garlic, butter, flour (to thicken), then stir in Parmesan cheese. But using prepared sauces cuts down on time and gives consistent flavor.
How do I ensure the bake doesn’t get dry?
Reserving some pasta cooking water and adding a bit into the mixture helps. Also covering with foil during baking retains moisture. You can always spoon in a little extra milk or cream before reheating if needed.
Can I add vegetables?
Yes — I often stir in vegetables like spinach, broccoli florets (par‑boiled), bell peppers, mushrooms, or zucchini. If raw, sauté them first so they soften before baking.
Conclusion
I hope you enjoy making this Creamy Garlic Parmesan Pasta Bake as much as I do. It’s a comforting, creamy dish perfect for weeknights or feeding a crowd. Feel free to adapt it with your favorite proteins or vegetables — it’s flexible and always satisfying. Let me know how yours turns out!
A comforting and creamy baked pasta dish featuring garlic-Parmesan flavors, melty cheese, and customizable options like chicken or vegetables. Perfect for feeding a crowd or enjoying leftovers.
Ingredients
12 oz (340 g) rotini pasta (or other short pasta)
3 cups cooked chicken, diced or shredded (optional)
2 (15‑oz) jars Alfredo sauce
1 cup garlic Parmesan sauce
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup reserved pasta water (optional)
½ teaspoon salt
¼ teaspoon black pepper
Fresh parsley, chopped (for garnish, optional)
Instructions
Preheat the oven to 375 °F (190 °C). Lightly grease a 9×13‑inch baking dish.
Cook the pasta in a large pot of salted boiling water until al dente. Drain, reserving about ½ cup of the pasta cooking water.
In a large mixing bowl, combine the cooked pasta, chicken (if using), Alfredo sauce, garlic Parmesan sauce, half of the mozzarella, and half of the Parmesan. Season with salt and pepper. If the mixture seems thick, stir in some of the reserved pasta water to loosen it up.
Transfer the mixture into the prepared baking dish, spreading it evenly.
Sprinkle the remaining mozzarella and Parmesan over the top.
Cover the dish with aluminum foil and bake for 20–25 minutes, until the cheese is melted and the dish is heated through.
If you like a golden top, remove the foil and broil for 2–3 minutes (watch so it doesn’t burn).
Let it rest about 5 minutes before serving. Garnish with parsley if desired.
Notes
Omit chicken for a vegetarian version or substitute with sautéed vegetables.
Use gluten-free pasta and sauces for a gluten-free version.
To add a spicy kick, mix in red pepper flakes or hot sauce.
Make ahead by assembling and refrigerating before baking.
Use reserved pasta water to maintain creaminess during reheating.
