Chicken Breasts – 2 large, boneless and skinless (you can also use thighs for a juicier option)
Pasta – 8 oz of penne, rotini, or any pasta you prefer
Parmesan Cheese – 1 cup, freshly grated (trust me, freshly grated makes all the difference!)
Garlic – 4 cloves, minced (because we all know garlic is the secret to amazing flavor!)
Heavy Cream – 1 cup (this adds to the creamy richness)
Cream Cheese – 4 oz, softened (for an extra creamy texture)
Chicken Broth – 1/2 cup (for a savory depth of flavor)
Olive Oil – 1 tbsp (for sautéing the chicken)
Butter – 2 tbsp (adds richness and flavor)
Salt and Pepper – to taste
Fresh Parsley – for garnish (optional, but it makes it look so pretty!)
Instructions
Step-by-Step Directions:
Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of butter or non-stick spray. Set it aside.
Cook the Pasta: Bring a pot of salted water to a boil. Cook the pasta according to the package directions until it’s al dente (slightly firm to the bite). Drain the pasta, but don’t rinse it, as you want the starch to help the sauce stick later.
Cook the Chicken: Heat olive oil and butter in a large skillet over medium heat. Season the chicken breasts with salt and pepper, and cook them for about 7-8 minutes per side, until they’re browned and cooked through. Make sure the chicken is no longer pink in the center. Remove the chicken from the pan and set it aside to rest for a couple of minutes before slicing it into bite-sized pieces.
Make the Sauce: In the same skillet, add the minced garlic and sauté for about 1-2 minutes, until fragrant (but not burnt!). Then, pour in the heavy cream and chicken broth, stirring to combine. Add the cream cheese and Parmesan cheese, and whisk until the sauce is smooth. Let the sauce simmer for about 3-5 minutes to thicken slightly. Season with salt and pepper to taste.
Combine Chicken and Pasta: Add the cooked pasta and sliced chicken into the skillet with the creamy garlic sauce. Toss everything together to coat evenly in the sauce.
Assemble and Bake: Transfer the pasta and chicken mixture into the prepared baking dish. Sprinkle with an extra layer of Parmesan cheese on top for that irresistible, golden, cheesy crust. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Remove the pasta bake from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley (optional), then serve it hot and enjoy!
Notes
Crispy Top: To get that perfect golden, bubbly crust, broil the pasta bake for 1-2 minutes at the end of cooking. Just keep a close eye on it so it doesn’t burn!
Don’t Overcook the Chicken: When sautéing the chicken, make sure not to overcook it. Chicken can become dry if it’s left in the pan for too long. Aim for a light golden color on the outside, and it will finish cooking in the oven.
