Garlic Parmesan Chicken Pasta Bake

Ingredients

• 200 g (2 cups)your favourite pasta, such as penne or rotini, cooked al dente
• 280 g (2 cups)cooked chicken breast, shredded
• 4 clovesgarlic, minced
• 227 g (8 oz)cream cheese, softened
• 120 ml (1/2 cup)sour cream
• 100 g (1 cup)grated Parmesan cheese
• 1 tsporegano
• to tastesalt and pepper
• 240 ml (1 cup)chicken broth

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Cook the pasta

   Cook the pasta according to the packet instructions until al dente. Drain it and set aside.

3. 3

   Mix the cheeses

   In a large bowl, combine the softened cream cheese, sour cream, Parmesan, minced garlic, oregano, salt and pepper. Mix until smooth.

4. 4

   Combine the filling

   Add the shredded chicken and cooked pasta to the cheese mixture. Stir gently until everything is coated.

5. 5

   Fill the dish

   Transfer the mixture to a greased 23 × 33 cm (9 × 13 inch) baking dish and spread it evenly.

6. 6

   Bake until golden

   Bake for 25–30 minutes, until the top is bubbling and golden brown.

7. 7

   Serve hot

   Serve hot.

What is a chicken pasta bake?

A pasta bake is a casserole-style dish in which cooked pasta and other ingredients are combined and finished in the oven. This version has an American-style comfort-food feel, with chicken and a creamy cheese mixture.

Cream cheese and sour cream make a smooth, tangy coating, while Parmesan and garlic bring savoury flavour. The method is simple: mix, transfer to a baking dish and bake until bubbling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 30g protein, 45g carbs, 20g fat.

The pasta provides most of the carbohydrates, while the chicken supplies much of the protein. Cream cheese, sour cream and Parmesan contribute much of the fat; serve a portion with salad or vegetables for a more balanced plate.

Choosing the pasta and chicken

Pasta shape: Penne and rotini both hold the creamy mixture well, but another short pasta will work too. Cook it only to al dente so it has some firmness before baking.

Chicken: Cooked, shredded breast is easy to stir through the pasta. Rotisserie chicken is a convenient option, as the recipe suggests.

Making a smooth cheese mixture

Softened cream cheese: Let it soften before mixing so it combines more easily with the sour cream and grated Parmesan. Stir until the base looks smooth before adding the pasta.

Garlic and oregano: Minced garlic distributes through the sauce, and oregano gives it a gentle herbal note. Season the mixture with salt and pepper to taste.

Getting the bake right

Even coating: Fold the pasta and chicken through the cheese mixture gently, taking care to coat the pieces without breaking the pasta.

Doneness: Bake at 175°C (350°F) for 25–30 minutes. Look for bubbling around the edges and a golden-brown top; the recipe does not specify a separate internal temperature.

A note about the broth

Listed ingredient: Chicken broth appears in the ingredient list, but the method does not say when or how to add it. The method as written combines the pasta and chicken with the cheese mixture without mentioning broth.

Before baking: If you plan to use the broth, decide how to incorporate it before assembling, as adding liquid will change the consistency. The source instructions do not give a quantity beyond the listed 240 ml or a specific point for adding it.

Serving ideas

Fresh side: Serve the bake with a crisp green salad or steamed green vegetables to add freshness alongside its creamy texture.

At the table: Let the dish stand briefly after baking so it is easier to portion, then serve it hot.

Recipe notes & tips

• Soften the cream cheese before mixing to help it blend smoothly.
• Cook the pasta al dente so it keeps some bite after baking.
• Shred the chicken into pieces that are easy to mix and serve.
• Grate the Parmesan finely so it blends readily into the creamy mixture.
• Check the bake at 25 minutes and continue until bubbling and golden.
• The method does not explain where to use the listed chicken broth, so clarify this before adding it.

Variations

• Use another pasta: Choose a different short shape that can hold the creamy coating.
• Try another cheese: Replace some or all of the Parmesan with a cheese you enjoy.
• Add vegetables: Fold in cooked vegetables before transferring the mixture to the baking dish.
• Boost the herbs: Use another dried herb alongside or instead of oregano.
• Use leftover chicken: Shred cooked chicken breast from a previous meal for an easy assembly.

Common mistakes to avoid

• Overcooking the pasta: It can become too soft in the oven; stop cooking when it is al dente.
• Using cold cream cheese: It may leave lumps; soften it before mixing.
• Mixing roughly: Pasta can break apart; fold the chicken and pasta through the sauce gently.
• Skipping the visual check: Baking times can vary; look for bubbling and a golden top within the 25–30 minute window.
• Adding broth without a plan: The method does not specify its use; decide how to incorporate it before assembling.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until hot throughout, using the oven or microwave; add a small splash of liquid if the pasta seems dry.

Frequently asked questions