Creamy. Cheesy. Dreamy. The garlic-parm twist takes this pasta bake to a whole new level.
Recipe Overview
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: ~45 minutes
- Protein: 30g+ per serving
- Calories: ~500–600 per serving
- Best For: Family dinners, meal prep, potlucks
- Difficulty Level: Easy, beginner-friendly
- Kid-Friendly: Absolutely
Ingredients
Pasta & Chicken:
- 1 lb (16 oz) rotini or penne pasta (or any short-cut pasta)
- 2–3 cups cooked chicken breast, cubed or shredded (rotisserie or grilled works great)
Sauces:
- 2 (15 oz) jars of Alfredo sauce
- 1 cup garlic parmesan sauce (such as Buffalo Wild Wings or Ken’s Garlic Parm)
Tip: You can use all Alfredo if you don’t have garlic parm — just add extra garlic powder and parmesan cheese.
Cheeses:
- 2 cups shredded mozzarella cheese
- ½ cup grated or shredded parmesan cheese (optional for topping)
Flavor Boosters:
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp Italian seasoning
- Salt & black pepper to taste
- Optional: red pepper flakes (for heat)
Topping (Optional but amazing):
- Fresh parsley or basil
- Extra garlic parm sauce for drizzle
Instructions
Step 1: Cook the Pasta
- Boil a large pot of salted water.
- Cook pasta 2 minutes less than package says (al dente).
- Drain and set aside.
Step 2: Prep the Sauce Mixture
- In a large bowl, mix:
- Alfredo sauce
- Garlic parmesan sauce
- Garlic powder
- Onion powder
- Italian seasoning
- Salt, pepper, and optional red pepper flakes
Stir until fully blended and creamy.
Step 3: Combine Everything
- Add cooked pasta and chicken to the bowl of sauce.
- Fold in 1½ cups mozzarella and half of the parmesan (if using).
- Toss until everything is well-coated.
Step 4: Transfer to Baking Dish
- Grease a 9×13-inch casserole dish.
- Pour the mixture in evenly.
- Top with:
- Remaining mozzarella
- Remaining parmesan cheese
Step 5: Bake
- Preheat oven to 375°F (190°C).
- Bake uncovered for 20–25 minutes, or until:
- Cheese is melted and bubbly
- Top is slightly golden
Optional: Broil for 2–3 minutes to brown the top.
Step 6: Garnish & Serve
- Remove from oven and rest for 5 minutes.
- Garnish with fresh parsley or basil.
- Serve with:
- Garlic bread
- Side salad
- Roasted broccoli
Variations
| Twist | How To Do It |
|---|---|
| Spicy Kick | Add buffalo sauce or cayenne pepper |
| Low-Carb | Swap pasta for cooked spaghetti squash or zucchini noodles |
| Meaty Upgrade | Add crumbled sausage or crispy bacon |
| Veggie Version | Add sautéed mushrooms, spinach, or roasted red peppers |
| Four Cheese Bake | Mix in ricotta and provolone with mozzarella and parm |
Nutrition (Per Serving, Approx. 1/8 of Bake)
| Nutrient | Amount |
|---|---|
| Calories | ~560 |
| Protein | 33g |
| Carbs | 38g |
| Fat | 28g |
| Saturated Fat | 14g |
| Sodium | 780mg |
| Fiber | 2g |
⚠️ Tip: Use low-fat Alfredo and cheese to reduce fat & calorie content.
Storage & Meal Prep
| Storage Method | Duration | Notes |
|---|---|---|
| Fridge | 3–4 days | Airtight container |
| Freezer | 2 months | Wrap dish tightly with foil |
| Reheating | 350°F oven or microwave | Add splash of milk or cream to keep creamy |
FAQs
Q: Can I use raw chicken?
A: Cook it first! This recipe is best with pre-cooked or leftover chicken.
Q: Can I prep this ahead of time?
Yes! Assemble and refrigerate unbaked for up to 24 hours.
Q: Can I make it gluten-free?
Use GF pasta and double-check jarred sauces.
Q: Can I make my own Alfredo?
Definitely — see below for a quick homemade version.
Quick Homemade Alfredo Sauce
Ingredients:
- ½ cup butter
- 1½ cups heavy cream
- 1 cup grated parmesan
- 2 tsp garlic powder
- Salt & pepper to taste
Instructions:
- Melt butter in pan.
- Add cream and garlic powder.
- Simmer gently for 2–3 minutes.
- Stir in parmesan and season.
- Cook until thickened and creamy.