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Garlic Parmesan Chicken Casserole with Pasta served in a baking dish

Garlic Parmesan Chicken Casserole with Pasta

This creamy, cheesy, and garlicky chicken casserole is perfect for busy nights. It's comforting, family-friendly, and makes great leftovers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz pasta like penne, rotini, or shells
  • 2 cups cooked chicken, chopped or shredded (rotisserie chicken is totally fine)
Sauce Ingredients
  • 3 tbsp butter
  • 4 to 5 cloves garlic, minced
  • 2 tbsp flour
  • 2 cups milk (whole milk makes it richer, but any works)
  • 1 cup chicken broth
  • 1 cup grated parmesan, plus extra for topping
  • 1 cup shredded mozzarella (or an Italian blend)
  • Salt and black pepper
  • optional a pinch of Italian seasoning or parsley

Method
 

Preparation
  1. Cook the pasta in salted water until it is just a little firm. Drain and set aside.
  2. Preheat your oven to 375°F. Lightly grease a 9 by 13 baking dish.
Cooking the Sauce
  1. Melt butter over medium heat in a large pan. Add minced garlic and stir for about 30 seconds to 1 minute, until fragrant.
  2. Sprinkle in the flour and stir for about 1 minute.
  3. Slowly whisk in the milk and broth, whisking until smooth. Let it bubble gently to thicken.
  4. Reduce heat and stir in parmesan, seasoning with salt and pepper to taste.
Combining and Baking
  1. In a large bowl, combine the pasta, chicken, and sauce. Mix until coated and pour into the baking dish.
  2. Sprinkle mozzarella and extra parmesan over the top. Bake for 20 to 25 minutes until hot and bubbly.
  3. Broil for 1 to 2 minutes if you want more browning, watching closely.
  4. Let sit for 5 minutes before serving.

Notes

Do not overcook the pasta; it should be firm. Shred your own parmesan for smoother melting. Keep a splash of broth or milk handy when reheating leftovers.