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Garlic Parmesan Chicken Casserole - Creamy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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 9x13-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.