Garlic Chicken Pasta Bake
Tender chunks of garlic-infused chicken tossed with pasta, a creamy white sauce, and melted cheese, then baked to golden, bubbly perfection. It’s a satisfying, oven-baked classic ideal for weeknights or casual gatherings.
Prep Time:15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 4–6
Ingredients
2 cups cooked pasta (penne, rotini, or fusilli work well)
2 tbsp olive oil or butter
2–3 cloves garlic, minced
1 lb (450g) boneless chicken breast or thighs, cubed
Salt and pepper, to taste
1/2 tsp dried oregano or Italian seasoning
2 tbsp flour
1 1/2 cups milk (or half-and-half for creamier texture)
1/4 cup grated Parmesan
1 cup shredded mozzarella (or cheese blend)
Optional: 1/2 cup spinach, mushrooms, or chopped sun-dried tomatoes
Instructions
1. Cook Pasta:Cook pasta until al dente. Drain and set aside.
2. Saute Chicken & Garlic:In a large skillet, heat oil/butter. Add garlic and cook until fragrant (30 seconds). Add chicken, season with salt, pepper, and herbs. Cook until golden and cooked through.
3.Make White Sauce:Sprinkle flour over the chicken and stir to coat.Slowly add milk while stirring to avoid lumps.Cook on medium heat until the sauce thickens, about 4–5 minutes.Stir in Parmesan and half of the mozzarella. Adjust seasoning.
4. Combine & Bake:Preheat oven to 190°C (375°F). Mix pasta into the sauce. Add optional veggies now if using.Transfer to a greased baking dish. Sprinkle remaining cheese on top.
5. Bake:Bake uncovered for 15–20 minutes or until bubbly and golden on top.
6.Serve:Garnish with chopped parsley or chili flakes if desired.
Nutritional Info
Calories :450 kcal
Protein :30g
Carbs :35g
Fat :20g
Fiber :2g
Notes & Tips
Low-carb option: Swap pasta for cooked spaghetti squash or zucchini noodles.
Make ahead: Assemble and refrigerate up to 1 day in advance. Bake just before serving.
Add crunch: Top with breadcrumbs mixed with olive oil or grated cheese.