Garlic Parmesan Chicken Pasta Bake Recipe

Searing the Chicken

1. Heat the skillet. Place a large oven‑safe skillet over medium‑high heat and add 2 tablespoons olive oil. When the oil shimmers, it’s hot enough for a quick sear that locks in juices.
2. Sear the breasts. Lay the seasoned chicken in the pan, careful not to crowd the surface. Cook 4‑5 minutes per side until each side develops a deep golden crust. This step builds flavor through the Maillard reaction and prevents the meat from drying out during baking.
3. Remove and set aside. Transfer the seared chicken to a plate and tent with foil. While it rests, you’ll create the sauce in the same pan, using the browned bits for added depth.

Making the Garlic‑Parmesan Sauce

1. Sauté garlic. Reduce heat to medium and add the minced garlic to the skillet. Stir for 30‑45 seconds until fragrant, being careful not to let it brown, which would add bitterness.
2. Deglaze. Pour in the chicken broth, scraping the pan’s bottom with a wooden spoon to loosen caramelized bits. Let the broth reduce by half, about 2‑3 minutes, concentrating the flavor.
3. Incorporate cream and cheese. Stir in the heavy cream, then gradually whisk in the grated Parmesan. Simmer gently for 4‑5 minutes until the sauce thickens enough to coat the back of a spoon. Finally, fold in the shredded mozzarella, allowing it to melt into a smooth, glossy mixture.

Assembling the Bake

Preheat your oven to 375°F (190°C). In a large baking dish, spread the cooked pasta in an even layer. Slice the seared chicken into bite‑size strips and distribute over the pasta. Pour the garlic‑Parmesan sauce evenly, ensuring every piece is coated. In a small bowl, combine the melted butter, panko breadcrumbs, and red‑pepper flakes; sprinkle this mixture over the top for a crunchy crown.

Baking & Finishing

Place the assembled dish in the preheated oven and bake for 20‑25 minutes, or until the sauce bubbles vigorously and the breadcrumb topping turns a deep golden brown. Remove from the oven, let rest for 5 minutes, then garnish with freshly chopped parsley. Serve hot, letting the creamy sauce mingle with each forkful.