Creamy Garlic Parmesan Chicken Pasta

This Garlic Parmesan Chicken Pasta is simplified by using precooked, shredded chicken. A creamy garlic‑Parmesan sauce coats the chicken and homestyle noodles for a quick, comforting casserole that’s perfect for busy weeknights.

I spent several weeks without a car recently and discovered how much I rely on it for routine errands and outings. While my daughter continued to get to school by bus, keeping the boys entertained at home tested my creativity — and led to a lot of cooking. During that stretch I experimented with recipes that are easy to make using pantry staples and precooked proteins. This Garlic Parmesan Chicken Pasta quickly became a favorite because it’s fast, forgiving, and feeds a crowd.

This version uses shredded, precooked chicken, which makes preparation much quicker. If you have leftover rotisserie chicken, poached chicken breasts, or frozen shredded chicken on hand, this recipe will come together in about half an hour. I used homestyle dry noodles from my pantry, but wide egg noodles, rigatoni, or short pasta like penne would work well too. The creamy garlic‑Parmesan sauce binds the chicken, peas, and noodles, and a buttery Parmesan breadcrumb topping adds a crisp finish when baked.

The full recipe yields about eight generous servings, ideal for family meals, potlucks, or to have leftovers for the week. If you only need four servings, halve the recipe. You can bake the mixture in individual ramekins for attractive single‑serving presentations, or combine everything in a large casserole dish for a classic family‑style meal.

Garlic Parmesan Chicken Pasta

This rich, creamy pasta casserole is ideal for busy evenings or any time you want a comforting, easy dinner. It balances a garlicky white sauce with tender chicken, sweet peas, and plenty of Parmesan. The breadcrumb topping adds a golden, buttery crunch.

Recipe Details

• Author: Deborah Harroun
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 8

Ingredients

• 1 lb dry homestyle noodles (or wide egg noodles)
• 2 tablespoons butter
• 6 cloves garlic, minced
• 2 tablespoons all‑purpose flour
• 2 1/2 cups milk
• 1 cup heavy cream
• 4 cups shredded cooked chicken
• 2 cups frozen peas
• 8 oz shredded Parmesan cheese
• 2 slices whole wheat bread
• 3 tablespoons butter, melted

Instructions

1. Preheat the oven to 425ºF (220ºC).
2. Cook the noodles according to package directions until al dente. Drain and set aside.
3. Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Stir in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the milk and heavy cream. Continue to cook, stirring frequently, until the sauce thickens and becomes bubbly.
5. Add the shredded cooked chicken, frozen peas, and half of the shredded Parmesan to the sauce. Stir to combine, then fold in the cooked noodles. Remove from heat and set aside.
6. To make the breadcrumb topping, tear the whole wheat bread into pieces and pulse in a blender or food processor until coarse crumbs form. If you don’t have a processor, finely chop the bread and pulse with a fork or grate it.
7. Place the breadcrumbs in a bowl, add the remaining Parmesan and the 3 tablespoons melted butter, and toss until the crumbs are evenly coated.
8. Divide the chicken and noodle mixture among eight 16‑oz ramekins, or pour into a greased large casserole dish. Sprinkle the breadcrumb mixture evenly over the tops.
9. Bake in the preheated oven until the topping is golden brown and crisp, about 10 minutes. If you prefer a deeper color, place under the broiler for 1–2 minutes—watch carefully to avoid burning.
10. Let rest a few minutes before serving. Garnish with additional Parmesan or chopped fresh parsley if desired.

Recipe Notes

This recipe was adapted from a published collection of top rated recipes. Use any leftover cooked chicken you have on hand to save time. If you prefer a lighter version, substitute half‑and‑half for heavy cream or reduce the cream to 1/2 cup and add more milk. Swap the peas for frozen mixed vegetables if you like more variety. For extra flavor, add a pinch of crushed red pepper or a teaspoon of Dijon mustard to the sauce.

Garlic Parmesan Chicken Pasta is a reliable, hearty dish to keep in your weeknight rotation. It reheats well and the flavors deepen after sitting for a day, making it ideal for meal prep or family leftovers.