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Creamy, cheesy, and incredibly comforting, this Garlic Parmesan Chicken Pasta Bake is everything you want in a cozy dinner. Made with tender slices of seasoned chicken, a rich garlic-Parmesan cream sauce, and baby spinach folded into perfectly cooked penne, this pasta bake is hearty yet well-balanced. It’s ideal for feeding a family or preparing ahead for a week’s worth of satisfying meals.

What sets this dish apart is its creamy base, which can be made with either full-fat coconut milk or heavy cream—offering a rich, indulgent texture while still being adaptable to dietary needs. The blend of garlic, Parmesan, Italian seasoning, and just a touch of red pepper flakes creates a sauce that’s flavorful, comforting, and just slightly spicy. Baked until bubbly and golden on top, it’s the kind of meal you’ll want to cozy up with again and again.

Whether you’re hosting friends, making a romantic dinner, or prepping weekday meals, this pasta bake is a standout. It’s a one-pan dinner solution that combines simplicity and indulgence in every forkful. Get ready for a new favorite in your meal rotation!

Why You’ll Love This Recipe

Rich, Creamy Flavor – The garlic-Parmesan sauce is indulgent, smooth, and packed with comforting flavor.
One-Pan Convenience – Minimal cleanup with everything baked in one dish.
Customizable Sauce Base – Choose between heavy cream for richness or coconut milk for a dairy-free twist.
Hearty and Filling – Protein-packed chicken and pasta make it a satisfying meal.
Family Friendly – Mild, comforting flavors that both kids and adults will enjoy.

Ingredients

Thin-sliced chicken breasts
Salt
Black pepper
Italian seasoning
Unsalted butter
Garlic cloves, minced
Lemon juice
Flour, cornstarch, or arrowroot powder
Full-fat coconut milk or heavy cream
Red pepper flakes
Penne pasta
Parmesan cheese, finely grated
Baby spinach

Variations

Make it Dairy-Free: Use coconut milk and a plant-based Parmesan alternative.
Add More Veggies: Mushrooms, roasted red peppers, or broccoli florets work great.
Use a Different Protein: Try cooked shrimp or shredded rotisserie chicken.
Spice it Up: Add extra red pepper flakes or a dash of cayenne for more heat.
Gluten-Free: Swap in gluten-free pasta and a thickener like arrowroot powder.

How to Make the Recipe

Step 1: Season and Cook the Chicken

Season chicken breasts with salt, pepper, and Italian seasoning. In a large skillet, melt butter over medium heat and cook chicken until golden and fully cooked. Remove from skillet and let rest, then slice.

Step 2: Sauté Garlic and Make the Sauce

In the same skillet, add minced garlic and sauté for 30–60 seconds. Add lemon juice and stir. Sprinkle in the flour (or alternative) and whisk to combine. Slowly pour in coconut milk or cream, whisking until smooth. Season with salt, pepper, and red pepper flakes. Simmer until slightly thickened.

Step 3: Cook the Pasta

Boil the penne pasta until al dente according to package instructions. Drain and set aside.

Step 4: Combine and Add Spinach

Add pasta, sliced chicken, spinach, and Parmesan cheese to the skillet with the sauce. Stir until everything is evenly coated and spinach begins to wilt.

Step 5: Bake

Preheat the oven to 375°F (190°C). Transfer the mixture into a greased baking dish. Bake for 20–25 minutes until bubbly and golden on top.

Step 6: Serve

Let the dish cool for 5 minutes before serving. Top with extra Parmesan or freshly cracked black pepper, if desired.

Tips for Making the Recipe

Use freshly grated Parmesan for the best melt and flavor.
Let the chicken rest before slicing to keep it juicy.
Add a splash of reserved pasta water if the sauce thickens too much.
Don’t overbake—just enough for the top to turn golden.
If using coconut milk, ensure it’s full-fat for a creamy consistency.

How to Serve

Serve this pasta bake hot and fresh out of the oven. It pairs wonderfully with a crisp green salad or garlic bread. For added brightness, a squeeze of fresh lemon or a sprinkle of chopped parsley can enhance the dish. It’s great for family dinners, meal prep, or even as a dish to bring to potlucks.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave or oven.

Freezing

Let the pasta bake cool completely before wrapping tightly and freezing. It will keep for up to 2–3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 350°F (175°C) until warmed through. Add a splash of cream or milk if the sauce has thickened too much.

FAQs

1. Can I make this dish ahead of time?

Yes! Assemble the entire dish, cover, and refrigerate. Bake when ready to serve.

2. Can I use rotisserie chicken?

Absolutely—just shred it and skip the cooking step.

3. Is coconut milk a strong flavor in this dish?

Not when balanced with garlic and Parmesan—it adds richness without overpowering.

4. What can I use instead of spinach?

Try kale, arugula, or chopped zucchini.

5. Can I make it vegetarian?

Yes, omit the chicken and add more vegetables or a plant-based protein.

6. What kind of Parmesan should I use?

Use freshly grated Parmesan for the best melt and flavor—avoid the shelf-stable kind.

7. Can I use gluten-free pasta?

Yes, any pasta you prefer will work as long as it’s cooked al dente.

8. How spicy is this dish?

It’s mildly spicy—adjust red pepper flakes to your taste.

9. Can I use milk instead of cream?

Whole milk can work, but the sauce will be thinner and less rich.

10. Should I cover the dish while baking?

No need to cover—baking uncovered helps the top turn golden and bubbly.

Conclusion

This Garlic Parmesan Chicken Pasta Bake is a creamy, crave-worthy dinner that checks all the boxes—easy, flavorful, and comforting. With just a few everyday ingredients and a bit of prep, you’ll have a satisfying dish that’s perfect for weeknights or special occasions. Whether you go with coconut milk or heavy cream, the result is always a rich and delicious pasta bake that your whole family will love. Give it a try, and it might just become your new comfort food favorite.