Creamy Garlic Parmesan Chicken Pasta Bake – Easy High Protein Dinner Recipe

The first time I slid a bubbling dish of creamy garlic parmesan chicken pasta bake out of the oven, my whole kitchen filled with that dreamy aroma—roasted garlic, sizzling cheese, and a hint of pepper. You know that moment when your stomach actually growls before you even see the food? That’s exactly what happened. This recipe started as a simple “clean out the fridge” experiment one hectic weeknight, but honestly, it’s now a regular in our dinner rotation. There’s just something about the creamy sauce clinging to every bite of chicken and pasta, with golden cheese stretching as you lift your fork—seriously, it’s comfort food magic!

I’ve made this creamy garlic parmesan chicken pasta bake more times than I can count, tweaking it for picky eaters, busy nights, and even my own post-gym cravings. It’s the kind of recipe that’s as good straight from the oven as it is reheated the next day (if you manage to have any leftovers at all). With its high protein punch and all-in-one meal convenience, it’s perfect for families, meal preppers, or anyone who just wants to curl up with a plate of cheesy, garlicky pasta. I’ve learned a few tricks to keep the sauce lusciously creamy without heavy cream overload, and there’s room for sneaking in some veggies, too. Whether you’re a seasoned home cook or new to the kitchen, this pasta bake is about to become your new weeknight hero.

If you’re looking for a recipe that’s easy, crowd-pleasing, and feels a little fancy without fuss, this creamy garlic parmesan chicken pasta bake is it. Trust me—after making this for friends, family, and even a picky toddler, I can vouch: it never disappoints. Ready to turn your dinner routine into something downright irresistible?

Why You’ll Love This Creamy Garlic Parmesan Chicken Pasta Bake

• Quick & Easy: You can pull this together in about 40 minutes, start to finish—perfect for those nights when you don’t want to spend hours in the kitchen.
• Simple Ingredients: No need for a special grocery run. Most of what you need is probably already in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a casual weeknight, meal prepping for busy days, or even a relaxed dinner with friends, this pasta bake always fits the mood.
• Crowd-Pleaser: I’ve made this for picky eaters, carb lovers, and protein fiends—every single one of them asked for seconds.
• Unbelievably Delicious: Creamy sauce, juicy chicken, and that golden cheese crust—seriously, it’s “just one more bite” territory.

What sets this creamy garlic parmesan chicken pasta bake apart from the others? For starters, the sauce is made with a blend of Greek yogurt and parmesan, so it’s creamy and tangy without being too heavy. The chicken gets seared for extra flavor, then baked to juicy perfection. And, unlike some pasta bakes that go mushy, this one holds its texture, even if you reheat it later. The garlic isn’t just an afterthought—it’s roasted and sautéed for depth, so every forkful is infused with that savory goodness.

I’ve had so many “wow, what’s your secret?” moments with this recipe. It’s become my go-to when I need to impress without stress. And if you’re after a high-protein dinner that doesn’t skimp on comfort, this pasta bake checks every box. There’s something about that perfect balance of creamy and cheesy that just makes people happy. It’s a cozy, soul-satisfying meal that you’ll want to make again and again.

What Ingredients You Will Need

This creamy garlic parmesan chicken pasta bake uses ingredients that are simple, wholesome, and easy to find. Everything serves a purpose—flavor, texture, or that irresistible cheesy pull!

• Chicken Breast (1 lb / 450g, boneless & skinless, cut into bite-sized pieces) – High in protein and stays juicy when baked. You can also use chicken thighs for extra tenderness.
• Pasta (12 oz / 340g, penne or rigatoni) – These shapes hold the sauce perfectly. You can totally swap in whole wheat or gluten-free pasta if needed.
• Garlic (6 cloves, finely minced) – Don’t skimp! Garlic is the soul of this dish. Fresh is best, but you can use jarred in a pinch (about 2 tbsp).
• Parmesan Cheese (1 cup / 90g, freshly grated) – Adds salty, nutty flavor. Pre-shredded works, but grating your own is worth it.
• Mozzarella Cheese (1 cup / 110g, shredded) – For that gooey, melty topping. Low-moisture mozzarella is ideal.
• Greek Yogurt (3/4 cup / 180g, plain, full-fat or 2%) – Makes the sauce creamy and adds a protein boost. Sour cream or cottage cheese can also work.
• Milk (1 cup / 240ml, any kind) – Helps thin the sauce. I usually use 2%, but almond or oat milk are fine for dairy-free.
• Chicken Broth (1/2 cup / 120ml, low sodium) – Adds depth and prevents the sauce from getting too thick.
• Butter (2 tbsp / 28g, unsalted) – For sautéing garlic and giving the sauce a rich base.
• Olive Oil (1 tbsp / 15ml) – For searing the chicken and keeping things from sticking.
• Italian Seasoning (1.5 tsp) – Brings subtle herby notes. You can sub with a mix of dried basil, oregano, and thyme.
• Crushed Red Pepper (1/2 tsp, optional) – For a hint of heat. I toss in a little when I want to wake up the flavors.
• Salt & Black Pepper (to taste) – Always taste and adjust!
• Fresh Parsley (2 tbsp, chopped, for garnish) – Totally optional but adds a pop of color and freshness.

Ingredient notes:

• For a gluten-free version, use your favorite gluten-free pasta brand. I’ve had good luck with Barilla and Jovial.
• If you’re dairy-free, unsweetened coconut yogurt and vegan cheese work surprisingly well here.
• Want to sneak in veggies? Add 2 cups of baby spinach or a handful of frozen peas before baking.
• For extra protein, stir in a can of drained white beans or chickpeas.

I always say, don’t stress if you’re missing something small—this creamy garlic parmesan chicken pasta bake is very forgiving!

Equipment Needed

• Large Oven-Safe Skillet or 9×13” Baking Dish – You’ll need this for baking. If you have a cast iron or enameled skillet, you can go straight from stovetop to oven (fewer dishes!).
• Large Pot – For boiling the pasta. Any sturdy pasta pot will do.
• Colander – For draining the cooked pasta.
• Sharp Knife & Cutting Board – To prep the chicken and garlic. I prefer a chef’s knife for efficiency.
• Wooden Spoon or Heat-Resistant Spatula – For stirring the sauce and combining everything.
• Measuring Cups & Spoons – Precision matters, especially for the sauce.
• Box Grater – For fresh parmesan and mozzarella. Pre-shredded works, but fresh melts better.

Don’t have a cast iron skillet? No worries—just use any large pan to make the sauce, then transfer everything to a casserole dish for baking. I’ve even used disposable foil pans when taking this creamy garlic parmesan chicken pasta bake to potlucks (cleanup = a breeze). For easy cheese grating, keep your box grater clean and dry—grate cheese right before using for that perfect melt.

If you’re on a tight budget, check thrift stores for sturdy bakeware and kitchen tools. Some of my best pans are secondhand finds!

How to Make Creamy Garlic Parmesan Chicken Pasta Bake

1. Preheat & Prep: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil for the pasta.
   
   Tip: Gather all your ingredients and measure them out. It makes the whole process smoother!
2. Cook the Pasta: Add 12 oz (340g) of penne or rigatoni to the boiling water. Cook for 1-2 minutes less than package instructions (about 8-9 minutes), so the pasta is just al dente. Drain and set aside.
   
   Don’t overcook! The pasta will finish in the oven.
3. Cook the Chicken: While pasta cooks, heat 1 tbsp (15ml) olive oil in a large skillet over medium-high heat. Add the chicken pieces (season with salt and pepper). Sear for about 3-4 minutes until golden (doesn’t need to be fully cooked yet). Transfer chicken to a plate.
   
   If the pan looks dry, add a splash more oil.
4. Make the Sauce: In the same skillet, reduce heat to medium. Melt 2 tbsp (28g) butter, then add 6 minced garlic cloves. Sauté for 1 minute until fragrant—don’t let it brown!
   
   Add 1.5 tsp Italian seasoning and 1/2 tsp red pepper flakes (if using).
   
   Pour in 1 cup (240ml) milk and 1/2 cup (120ml) chicken broth. Whisk, scraping up any browned bits from the pan for flavor.
5. Add the Creamy Elements: Stir in 3/4 cup (180g) Greek yogurt. Keep whisking until it’s smooth and creamy—about 2 minutes. Sprinkle in 1 cup (90g) grated parmesan and half of the mozzarella (1/2 cup / 55g). Stir until cheese melts and sauce thickens slightly, about 3-4 minutes.
   
   If sauce seems too thick, add a splash more milk or broth.
6. Combine Everything: Add the drained pasta and seared chicken (plus any juices) back into the skillet with the sauce. Stir to coat every piece. Taste and adjust seasoning (add more salt, pepper, or cheese as needed).
   
   If not using an oven-safe skillet, transfer mixture to a 9×13” baking dish.
7. Top & Bake: Sprinkle remaining mozzarella (1/2 cup / 55g) evenly over the top. Bake in the preheated oven for 15-18 minutes, until cheese is bubbly and golden.
   
   For extra color, broil on high for 1-2 minutes at the end. Watch closely so it doesn’t burn!
8. Rest & Serve: Let the pasta bake rest for 5 minutes after removing from the oven. Garnish with chopped parsley before serving.
   
   The sauce thickens as it cools—perfect for those creamy, cheesy forkfuls.

Personal tip: I always keep a little extra parmesan on hand for sprinkling at the table. And if you want that golden cheese crust, don’t skip the final broil!

If your sauce looks curdled or separates—don’t panic! Just whisk in a splash of warm milk and stir vigorously. I learned this the hard way one rushed weeknight, but it works like a charm.

Cooking Tips & Techniques

• Sear the Chicken First: Searing the chicken before baking seals in juices and adds a ton of flavor. Don’t overcrowd the pan—work in batches if needed.
• Use Fresh Garlic: Trust me, fresh garlic makes all the difference in taste. If you’re a garlic lover, toss in an extra clove or two.
• Cheese Melting Tips: Grate your own parmesan and mozzarella right before using. Pre-shredded cheese can get a little grainy and doesn’t melt as smoothly.
• Don’t Overcook Pasta: Slightly undercook the pasta before baking. It’ll finish cooking in the oven and absorb all that creamy sauce. Overcooked pasta can turn mushy, and nobody wants that.
• Bake Uncovered: Leaving the dish uncovered in the oven lets the cheese get beautifully golden and bubbly. If you want an extra-crispy top, broil for a minute at the end.
• Troubleshooting the Sauce: If your sauce looks thin, keep simmering until it thickens. If it’s too thick, add a splash of milk or broth and stir.

I’ve messed up this recipe more than once—once, I forgot to undercook the pasta, and it came out a little too soft. Another time, I used pre-shredded cheese and the sauce turned out grainy. Lesson learned: fresh cheese is worth the extra step! And always taste your sauce before assembling—sometimes a pinch more salt or a squeeze of lemon brightens everything up.

If you want to multitask, cook the pasta while you prep the chicken and sauce. It all comes together quickly, and you’ll have fewer dishes to juggle.

Variations & Adaptations

• Lower Carb: Swap the pasta for cooked spaghetti squash or spiralized zucchini (“zoodles”) for a lighter, veggie-packed option. Still super creamy and satisfying!
• Gluten-Free: Use your favorite gluten-free pasta and double-check that your broth is gluten-free. I’ve made this with chickpea pasta and it worked great.
• Vegetarian Adaptation: Skip the chicken and add extra veggies—think sautéed mushrooms, spinach, or roasted broccoli. You can stir in white beans for protein.
• Different Proteins: Swap chicken for cooked turkey, rotisserie chicken, or even shrimp (just reduce the baking time so the shrimp doesn’t overcook).
• Flavor Twists: Add sun-dried tomatoes, a sprinkle of smoked paprika, or a handful of chopped basil for a new flavor profile.
• Dairy-Free: Use unsweetened coconut yogurt and vegan cheeses—just keep an eye on the salt since some plant-based cheeses can be saltier.

One of my personal favorite twists is adding roasted red peppers and a little smoked paprika. It gives the creamy garlic parmesan chicken pasta bake a subtle smokiness that’s amazing. Feel free to get creative—this dish is endlessly customizable to fit what you have and what you crave!

Serving & Storage Suggestions

I love serving this creamy garlic parmesan chicken pasta bake piping hot, straight from the oven. Let it rest for 5 minutes so the sauce thickens and the flavors settle—it’s worth the wait, I promise.

• Serving Suggestions: Pair with a simple green salad, steamed broccoli, or garlic bread for a complete meal. A crisp white wine or sparkling water with lemon is a perfect beverage match.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better overnight.
• Freezing: You can freeze cooled pasta bake (whole or in portions) for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) until hot and bubbly, or microwave individual portions with a splash of milk to keep it creamy.

Honestly, it’s great cold, too—I’ve grabbed a forkful right from the fridge more than once. If you like a crisp topping, sprinkle a little extra cheese and broil for a minute after reheating.

Nutritional Information & Benefits

This creamy garlic parmesan chicken pasta bake packs a nutritional punch—especially when it comes to protein and calcium. Here’s a rough estimate per serving (based on 6 servings):

• Calories: ~420
• Protein: 32g
• Carbs: 42g
• Fat: 15g
• Fiber: 3g

High-protein chicken and Greek yogurt fuel your muscles and keep you full, while parmesan and mozzarella add calcium for healthy bones. If you use whole wheat or chickpea pasta, you’ll get extra fiber and nutrients. This recipe is an easy way to sneak in balanced nutrition for the whole family—without anyone suspecting a thing!

Allergens to watch: dairy and gluten (unless you use substitutions above). From a wellness perspective, I love how this recipe offers comfort and nutrition in one pan. It’s real food that feels like a treat!

Conclusion

There’s a reason this creamy garlic parmesan chicken pasta bake has become a staple in my kitchen. It’s cozy, satisfying, and packed with flavor—plus, it sneaks in plenty of protein without feeling heavy. Whether you’re feeding a hungry family or meal prepping for the week, it always delivers.

Don’t hesitate to make it your own—swap in favorite veggies, try different cheeses, or adjust the spice level to suit your taste. That’s part of the fun! I love this recipe because it’s easy, forgiving, and always leaves everyone happy (and full).

If you give this pasta bake a try, let me know how it turns out for you! Drop a comment, share your own twists, or tag your creation on social media. Happy cooking, and here’s to more delicious, high-protein dinners ahead!

Frequently Asked Questions

Can I make creamy garlic parmesan chicken pasta bake ahead of time?

Absolutely! Assemble everything up to the baking step, cover, and store in the fridge for up to 24 hours. When ready to eat, bake as directed (add 5 extra minutes if baking straight from the fridge).

What’s the best pasta type for this recipe?

Penne or rigatoni work best because they hold the sauce well, but any short pasta shape (like fusilli or ziti) will do the trick.

How can I make this recipe gluten-free?

Just swap the regular pasta for a gluten-free brand and double-check your chicken broth. The rest of the recipe stays the same!

Can I freeze leftovers?

Yes, this pasta bake freezes well. Cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

What’s a good substitute for Greek yogurt?

You can use sour cream, plain cottage cheese (blended smooth), or a thick dairy-free yogurt alternative. Each will give a slightly different flavor, but all keep the sauce creamy!

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