Garlic Parmesan Chicken Pasta Bake Recipe

Ingredients

Main Ingredients

• 4 boneless, skinless chicken breasts (about 1½ lb)
• 12 oz (340 g) short‑cut pasta (penne or fusilli)

Sauce Components

• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup chicken broth (low‑sodium)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Seasonings & Garnish

• 1 teaspoon dried Italian herbs
• ½ teaspoon red‑pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter, melted
• ¼ cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

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.