Garlic Parmesan Chicken Casserole – Creamy, Comforting, and Easy

This Garlic Parmesan Chicken Casserole is the kind of cozy, weeknight dinner that makes everyone happy. It’s creamy, savory, and packed with tender chicken, pasta, and a buttery, cheesy topping. The flavors are simple and familiar, but the garlic and Parmesan give it a little edge that tastes like something you’d order at a restaurant.

It comes together with basic ingredients and minimal fuss. If you’re craving comfort food without the chaos, this one’s a keeper.

Garlic Parmesan Chicken Casserole - Creamy, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 12 ounces short pasta (penne, rotini, or shells)
• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1 cup freshly grated Parmesan cheese (plus more for topping)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 1 cup shredded mozzarella
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil (or melted butter) for the topping
• Fresh parsley, chopped, for garnish

Instructions

 

• Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, 1–2 minutes less than package directions. Drain and set aside.
• Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish.
• Make the garlic roux: In a large skillet over medium heat, melt the butter. Add the garlic and cook 30–60 seconds until fragrant, not browned.
• Build the sauce: Whisk in the flour and cook 1 minute. Slowly whisk in the chicken broth until smooth. Add the cream and bring to a gentle simmer. Cook 3–4 minutes, stirring, until slightly thickened.
• Season and cheese it up: Stir in Parmesan, Italian seasoning, onion powder, and red pepper flakes if using. Taste and season with salt and black pepper. The sauce should be well-seasoned and garlicky.
• Combine: In a large bowl, mix the cooked pasta, chicken, and mozzarella. Pour the sauce over and toss to coat evenly.
• Assemble the casserole: Transfer the mixture to the prepared baking dish. Smooth the top. Sprinkle with a little extra Parmesan.
• Make the topping: In a small bowl, mix panko with olive oil (or melted butter) and a pinch of salt. Scatter evenly over the casserole.
• Bake: Bake for 18–22 minutes, until bubbling around the edges and the topping is golden brown.
• Rest and garnish: Let it rest 5 minutes. Sprinkle with chopped parsley and serve warm.

What Makes This Recipe So Good

• Bold, balanced flavor: Garlic, Parmesan, and a touch of cream create a sauce that’s rich without being heavy.
• Family-friendly: It’s mild, cheesy, and satisfying. Kids love it, and adults won’t feel like they’re eating “kid food.”
• Make-ahead friendly: Assemble it earlier in the day and bake when you’re ready.

  It reheats well, too.

• Flexible: Use rotisserie chicken, leftover grilled chicken, or even turkey. Add veggies or swap the pasta for a lighter option.
• One dish comfort: Everything bakes together, and the crispy topping seals the deal.

Ingredients

• 12 ounces short pasta (penne, rotini, or shells)
• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 3 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 3 tablespoons all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 1 cup freshly grated Parmesan cheese (plus more for topping)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 1 cup shredded mozzarella
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil (or melted butter) for the topping
• Fresh parsley, chopped, for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, 1–2 minutes less than package directions.

   Drain and set aside.

2. Preheat the oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
3. Make the garlic roux: In a large skillet over medium heat, melt the butter. Add the garlic and cook 30–60 seconds until fragrant, not browned.
4. Build the sauce: Whisk in the flour and cook 1 minute.

   Slowly whisk in the chicken broth until smooth. Add the cream and bring to a gentle simmer. Cook 3–4 minutes, stirring, until slightly thickened.

5. Season and cheese it up: Stir in Parmesan, Italian seasoning, onion powder, and red pepper flakes if using.

   Taste and season with salt and black pepper. The sauce should be well-seasoned and garlicky.

6. Combine: In a large bowl, mix the cooked pasta, chicken, and mozzarella. Pour the sauce over and toss to coat evenly.
7. Assemble the casserole: Transfer the mixture to the prepared baking dish.

   Smooth the top. Sprinkle with a little extra Parmesan.

8. Make the topping: In a small bowl, mix panko with olive oil (or melted butter) and a pinch of salt. Scatter evenly over the casserole.
9. Bake: Bake for 18–22 minutes, until bubbling around the edges and the topping is golden brown.
10. Rest and garnish: Let it rest 5 minutes.

    Sprinkle with chopped parsley and serve warm.

How to Store

• Refrigerator: Cool completely, then cover tightly. Store up to 4 days.
• Freezer: Wrap well in foil and freeze up to 2 months. For best results, freeze before baking and add the breadcrumb topping right before you bake.
• Reheat: Warm individual portions in the microwave with a splash of broth or milk to loosen the sauce.

  For a whole casserole, cover with foil and bake at 325°F until heated through, then uncover to crisp the top.

Why This is Good for You

• Protein-rich: Chicken adds steady energy and helps keep you full.
• Calcium and flavor from real cheese: Parmesan brings umami and calcium without needing tons of it.
• Garlic perks: Beyond flavor, garlic contains compounds that may support heart health.
• Customizable balance: You control the cream and cheese. Swap in whole wheat pasta or add vegetables for fiber and nutrients.

Pitfalls to Watch Out For

• Overcooked pasta: It will cook more in the oven. Keep it slightly underdone on the stove.
• Grainy sauce: Add the Parmesan off the boil and whisk until smooth.

  High heat can cause clumping.

• Dry casserole: If your sauce seems too thick, whisk in a splash of broth or cream before baking. The pasta absorbs liquid.
• Too salty: Use low-sodium broth and taste as you go. Parmesan is naturally salty.
• Soggy topping: Toss panko with oil or butter so it crisps, and bake uncovered.

Variations You Can Try

• Broccoli boost: Fold in 2 cups of steamed broccoli florets or frozen broccoli (thawed and patted dry) before baking.
• Spinach and artichoke: Add 2 cups fresh baby spinach and 1 cup chopped marinated artichokes for a dip-inspired twist.
• Bacon lovers: Stir in 1/2 cup cooked, crumbled bacon and a pinch of smoked paprika.
• Mushroom medley: Sauté 8 ounces sliced mushrooms with the garlic for earthy flavor.
• Lighter version: Use half-and-half instead of cream, reduce mozzarella to 1/2 cup, and add extra broth to loosen.
• Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux.

  Swap panko for crushed gluten-free crackers.

• Low-carb: Replace pasta with roasted cauliflower florets. Bake a bit less to avoid over-softening.

FAQ

Can I use raw chicken instead of cooked?

Yes, but cook it first. Dice and sauté in a little oil with salt and pepper until just cooked through, then proceed with the recipe.

Using rotisserie chicken saves time and adds flavor.

What pasta shape works best?

Short, ridged shapes like penne, rotini, and shells hold onto the sauce well. Avoid long noodles here—they tangle and don’t bake as evenly.

Can I make it ahead?

Absolutely. Assemble up to the breadcrumb step, cover, and refrigerate for up to 24 hours.

Add the topping right before baking and add 5–10 extra minutes if baking from cold.

How do I prevent the sauce from separating?

Keep the heat moderate, whisk continuously, and add the Parmesan once the sauce is hot but not boiling. If it thickens too much, whisk in a splash of warm broth.

What can I use instead of heavy cream?

Half-and-half works well. For an even lighter option, use whole milk plus 1 extra tablespoon of flour in the roux, and simmer a bit longer to thicken.

Is it okay to add frozen vegetables?

Yes, but thaw and pat them dry first so they don’t water down the sauce.

Peas, broccoli, and mixed veggies are all good choices.

How can I make it spicier?

Add more red pepper flakes, a pinch of cayenne, or a splash of hot sauce to the sauce. You can also use pepper jack instead of mozzarella.

Final Thoughts

Garlic Parmesan Chicken Casserole is a simple, satisfying dinner that delivers every time. It’s creamy, cheesy, and full of comforting flavor, but it doesn’t require a long list of fancy ingredients.

Make it your own with vegetables, lighter swaps, or a little heat. Keep this one in your rotation for busy nights, potlucks, or anytime you want an easy win at the table.