Garlic Parmesan Chicken Pasta Bake

Name: Garlic Parmesan Chicken Pasta Bake
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz penne pasta, uncooked; 3 cups rotisserie chicken, shredded; 1 tbsp Italian seasoning; 1 tbsp garlic powder; 14 oz garlic parmesan wing sauce; 2 cups low-sodium chicken broth; 1 cup heavy cream; 8 oz cream cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1 tbsp fresh parsley, chopped, for garnish

This garlic parmesan chicken pasta bake combines uncooked pasta, rotisserie chicken, and a creamy garlic parmesan sauce in one baking dish—no precooking required. The oven does all the work while pasta and chicken cook together in the sauce.

🌍American 🏷️Pasta bake 🏷️Casserole 🏷️Chicken pasta 🏷️Garlic parmesan Dump and bake

🏷️

🏷️Easy dinner

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TikTok

Total

1h

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

16 oz penne pasta, uncooked
3 cups rotisserie chicken, shredded
1 tbsp Italian seasoning
1 tbsp garlic powder
14 oz garlic parmesan wing sauce
2 cups low-sodium chicken broth
1 cup heavy cream
8 oz cream cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 tbsp fresh parsley, chopped, for garnishoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a 9x13 inch baking dish, add the uncooked pasta.
3
Top the pasta with the shredded rotisserie chicken.
4
Sprinkle the Italian seasoning and garlic powder over the chicken.
5
Pour the garlic parmesan sauce, low-sodium chicken broth, and heavy cream into the dish.
6
Add the cream cheese to the dish. There's no need to stir at this point.
7
Bake uncovered for 35 minutes.
8
After 35 minutes, carefully remove the dish from the oven and stir everything together until the cream cheese is melted and the sauce is well combined.
9
Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.
10
Return the dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned.
11
Garnish with fresh chopped parsley before serving.

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Tips & Notes

Pro tips

Spread uncooked pasta in an even layer before pouring sauce over it; stir halfway through baking (around 20 minutes) to ensure even cooking and prevent sticking.
Use low-sodium chicken broth to control salt, since garlic parmesan wing sauce and cheeses add significant seasoning.
Tent with foil for the first 20–25 minutes if the top is browning too quickly, then uncover to allow cheese to finish melting and browning.
The pasta should be tender and sauce creamy but not soupy when done; if too thick after baking, whisk in warm broth 1/4 cup at a time.

Substitutions

Garlic parmesan wing sauce → buffalo sauce or marinara (adjust seasoning; buffalo will add heat, marinara adds acidity)
Heavy cream → half-and-half or whole milk (sauce will be less rich but still creamy)
Cream cheese → ricotta or mascarpone (maintains creaminess; ricotta may require whisking smooth first)
Mozzarella and parmesan → gruyère or cheddar (flavor will shift; use same total cheese weight)

Storage & make-ahead

Refrigerate covered up to 3 days. Reheat in a 350°F oven for 15–20 minutes or microwave individual portions. Assemble unbaked up to 24 hours ahead and bake from cold, adding 10–15 minutes to baking time.