Description
A comforting and hearty cheesy garlic parmesan chicken pasta bake, perfect for family gatherings or weeknight dinners.
Ingredients
- 2 cups cooked penne pasta
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 4 cloves garlic, minced
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 0.5 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 0.5 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a 9×13 inch baking dish.
- Combine the cooked penne pasta and shredded chicken in a large mixing bowl.
- Whisk together the heavy cream, grated Parmesan cheese, minced garlic, dried Italian herbs, red pepper flakes, salt, and pepper in a separate bowl.
- Pour the cream mixture over the pasta and chicken, stirring until everything is well coated.
- Transfer the mixture into the greased baking dish, spreading it evenly.
- Mix the breadcrumbs with olive oil in a small bowl until slightly moist.
- Sprinkle the breadcrumb mixture over the pasta bake.
- Top with shredded mozzarella cheese.
- Bake for 25-30 minutes until the top is golden and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with fresh parsley before serving.
Notes
To avoid a soggy pasta bake, do not overcook the pasta. Leftover rotisserie chicken can be used for convenience.
