Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta is a creamy, cosy pasta bake with juicy chicken, plenty of garlic, and a rich parmesan sauce that clings to every piece of pasta. The top turns golden and crisp in the oven, while the middle stays silky and spoonable. It is an easy, family-friendly dinner that feels a little special without being fussy. Total time is about 40 to 45 minutes.

Ingredients

For the chicken

• 2 tbsp olive oil
• 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tsp fine sea salt
• 1 tsp Italian seasoning (or mixed dried herbs)
• 1/2 tsp paprika
• 1/4 tsp freshly ground black pepper

For the pasta

• 350g penne or fusilli
• Salt, for the pasta water

For the garlic parmesan sauce

• 40g unsalted butter
• 4 garlic cloves, finely grated or crushed
• 2 tbsp plain flour
• 500ml whole milk
• 200ml double cream
• 75g parmesan, finely grated (plus extra to serve)
• 1 tsp Dijon mustard (optional, but lovely)
• 1/4 tsp black pepper (plus more to taste)

For the topping

• 60g mozzarella, grated
• 40g panko breadcrumbs
• 25g parmesan, finely grated
• 1 tbsp fresh parsley, finely chopped (optional)

Method

Oven preparation

1. Heat the oven to 200°C (180°C fan).
2. Lightly butter a medium baking dish (about 30 x 20cm) and set it on a baking tray to catch any bubbling sauce.
3. Put a large pan of salted water on to boil for the pasta.

Cook the chicken

1. Heat the olive oil in a large frying pan over a medium-high heat.
2. Add the chicken, salt, Italian seasoning, paprika, and pepper.
3. Fry for 6 to 8 minutes, stirring occasionally, until the chicken is golden and cooked through. Tip onto a plate.

Cook the pasta

1. Cook the pasta in the boiling salted water until just al dente, about 1 to 2 minutes less than the packet says.
2. Reserve a mug of pasta water, then drain the pasta well.

Mix the sauce

1. In the same pan you cooked the chicken in, melt the butter over a medium heat.
2. Add the garlic and stir for 30 seconds until fragrant, taking care not to let it brown.
3. Stir in the flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in the milk, then add the cream. Keep whisking until smooth.
5. Simmer gently for 2 to 3 minutes until slightly thickened.
6. Take off the heat and stir in the parmesan (and Dijon, if using). Taste and season with pepper. If the sauce feels very thick, loosen with a splash of reserved pasta water.

Assemble

1. Stir the drained pasta and cooked chicken into the sauce until everything is well coated.
2. Spoon into the prepared baking dish and level the top.
3. Scatter over the mozzarella.
4. Mix the panko breadcrumbs with the parmesan and parsley, then sprinkle evenly over the top.

Bake

1. Bake for 12 to 15 minutes until bubbling around the edges.
2. For an extra-crisp top, pop it under a hot grill for 1 to 2 minutes, watching closely.

Cool and serve

1. Leave the pasta bake to stand for 5 to 10 minutes so the sauce settles slightly.
2. Serve with a little extra parmesan if you like.

Tips

Why is my sauce grainy or gritty?

Parmesan can turn grainy if it gets too hot. Take the sauce off the heat before stirring in the cheese, and use finely grated parmesan so it melts quickly.

How do I stop the pasta bake from drying out?

Do not overcook the pasta, and make sure the sauce is still a little loose before baking. If it looks thick, add a splash of reserved pasta water before it goes in the oven.

Can I make it more garlicky without it tasting harsh?

Use finely grated garlic and cook it briefly in butter just until fragrant. Burnt garlic will taste bitter, so keep the heat moderate.

What is the best way to get a really crisp topping?

Use panko breadcrumbs and finish under the grill for a minute. Let the bake stand for a few minutes after baking so the topping stays crisp when you serve.

Serving suggestions

• A simple green salad with a lemony dressing
• Steamed broccoli or green beans
• Roasted tenderstem broccoli or asparagus
• Garlic bread (if you want to go all in)

Storage

Room temperature

Let it cool, then keep it out for up to 2 hours before refrigerating.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in the microwave with a splash of milk, or in the oven at 180°C (160°C fan) until piping hot.

Freezing

Freeze in portions in airtight containers for up to 2 months. Defrost overnight in the fridge, then reheat until piping hot. The sauce may loosen slightly after freezing, so stir well and add a spoonful of milk if needed.

Nutrition

• Calories: 770 kcal
• Carbohydrates: 52 g
• Protein: 34 g
• Fat: 38 g
• Saturated fat: 17 g
• Sodium: 900 mg

Nutrition values are estimates and will vary depending on the ingredients you use.

FAQs

Can I use cooked chicken instead of frying it?

Yes. Stir in about 3 to 4 cups of cooked chicken (leftover roast chicken works well) when you mix the pasta into the sauce, then bake as normal.

Can I make Garlic Parmesan Chicken Pasta without cream?

You can. Swap the double cream for more whole milk and add an extra 25g parmesan for richness. The sauce will be a little lighter but still creamy.

What pasta shape works best?

Short pasta that holds sauce is ideal, such as penne, fusilli, rigatoni, or shells. Avoid long strands here as the bake is easier to portion with short shapes.

Can I make it ahead?

Yes. Assemble the dish (without baking), cool, cover, and refrigerate for up to 24 hours. Bake from chilled, adding 5 to 10 minutes extra, and cover loosely with foil if the top browns too quickly.

How do I reheat it so it stays creamy?

Add a splash of milk before reheating and warm gently. High heat can make the sauce split, so the oven at a moderate temperature or short microwave bursts work best.