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Creamy Garlic Parmesan Heavy Cream Chicken Pasta Bake

Creamy garlic parmesan heavy cream chicken pasta bake is a comfort-food casserole with tender chicken, pasta cooked 1–2 minutes under al dente, and a silky garlic Parmesan sauce baked until bubbly. The top turns lightly golden after a short broil for a browned cheese finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pasta Bake
  • 12 oz rigatoni or penne pasta
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 boneless, skinless chicken breasts Cut into bite-sized pieces.
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 6 garlic Minced.
  • 2 cup heavy cream
  • 1 cup whole milk
  • 1.5 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup shredded provolone cheese
  • 2 oz cream cheese Softened.
  • 0.5 tsp crushed red pepper flakes Optional.
  • 2 tbsp chopped fresh parsley
Topping
  • 1 cup shredded mozzarella cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp chopped parsley

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and cook the pasta
  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook the rigatoni or penne until 1–2 minutes less than al dente, then drain and set aside.
Cook the chicken and make the garlic cream sauce
  1. Heat the olive oil and unsalted butter in a large skillet over medium-high heat.
  2. Season the chicken with kosher salt, black pepper, Italian seasoning, garlic powder, and onion powder.
  3. Cook the chicken for 5–6 minutes, stirring occasionally, until golden and fully cooked, then transfer to a plate.
  4. Reduce the heat to medium and sauté the garlic for 30 seconds until fragrant.
  5. Pour in the heavy cream and whole milk and bring to a gentle simmer for 3–4 minutes.
  6. Stir in the cream cheese until smooth.
  7. Add the Parmesan, mozzarella, and provolone and stir until melted into a silky sauce.
  8. Season with crushed red pepper flakes if using.
Assemble and bake
  1. Return the chicken to the skillet and stir in the cooked pasta until evenly coated.
  2. Transfer the mixture to the prepared baking dish.
  3. Sprinkle the mozzarella and Parmesan evenly over the top.
  4. Bake for 20–25 minutes, until bubbly and lightly golden.
  5. Broil for 2–3 minutes until the cheese topping is beautifully browned.
  6. Garnish with fresh parsley and serve hot.

Notes

For the smoothest sauce, add cream cheese after the dairy has reached a gentle simmer and stir until no streaks remain. Refrigerate leftovers in an airtight container up to 3–4 days; reheat in the oven at 325°F (163°C) until warmed through. Freezing is possible but may slightly soften the pasta texture after thawing. For a dietary swap, use lactose-free heavy cream and lactose-free milk (and a lactose-free cream cheese) to keep the same creamy consistency.